Spiced Fruit Compote |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 750-ml bottle Vin du Glacier wine or Essencia (orange Muscat wine) | 2/3 cup sugar | 1/2 cup water |
| 1 cinnamon stick, broken in half | 5 whole cloves | 2 8-ounce firm but ripe pears, peeled, halved, cored, each half cut into 4 wedges |
| 18 dried Calimyrna figs, quartered | 3/4 cup dried apricots, halved | 8 dried pear halves, each cut into 3 wedges |
| 1 | Stir first 5 ingredients in large saucepan over medium heat until sugar dissolves. Add remaining ingredients; simmer until fruit is tender, about 15 minutes. Using slotted spoon, transfer fruit to bowl. Boil syrup in pan until reduced to 1/2 cup, about 7 minutes. Pour over fruit. Cool. Cover; chill until cold, about 3 hours. |