Dried Fruit Compote
Makes 6 servings
|1||cup apple juice|
|1/2||cup Rhine wine or additional apple juice|
|1/4||cup packed light brown sugar|
|4||whole allspice berries|
|4||whole black peppercorns|
|1||package (8 ounces) dried mixed fruit|
- Combine water, apple juice, wine and brown sugar in medium saucepan.
- Wrap cinnamon sticks, allspice berries, cloves and peppercorns in 8-inch square of double thickness cheesecloth. Tie securely with string. Add to saucepan. Stir in fruit.
- Bring to a boil over high heat. Reduce heat to low; cover and simmer 12 to 15 minutes or until fruit is tender, stirring once. Cool; discard cheesecloth bag and spices.
- Serve compote warm, at room temperature or chilled in small bowls. Garnish with fresh mint, if desired.
This recipe can be prepared with ground spices instead of whole spices. Substitute 1/2 teaspoon ground cinnamon for cinnamon sticks, 1/4 teaspoon ground allspice for allspice berries, 1/8 teaspoon ground cloves for whole cloves and 1/8 teaspoon freshly ground black pepper for peppercorns. Proceed as directed. Wrap in cheesecloth or add directly to fruit/liquid.
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