With the wealth of late summer/early autumn fruits flooding the markets these days, this lovely compote will be a “go to” recipe for spooning over waffles, pancakes, sponge cake, pound cake, or ice cream. The recipe is featured in Chapter No. 3: Autumn, An Fómhar, in my cookbook

Favorite Flavors of Ireland. 

Autumn Fruit Compote

MAKES 2 CUPS

1 1⁄4 cups dry white wine


1 cup pear nectar


1⁄4 cup (packed) dark brown sugar


Zest and juice of 1 orange


Zest and juice of 1 lemon


2 cinnamon sticks

6 cloves


1 1⁄2 cups mixed, dried fruit, such as chopped apricots, golden raisins, and cranberries


2 small Granny Smith apples, peeled, cored and cut into 1-inch pieces


2 medium ripe pears, peeled, cored and cut into 1-inch pieces

2 tablespoons pear brandy

1/2 cup blackberries or blueberries (optional)

1. In a large saucepan over medium heat,
 combine wine, pear nectar, brown sugar, zest and juice of orange and lemon, cinnamon sticks, and cloves. Bring to a boil, and then reduce heat and simmer, stirring occasionally, for about 5 minutes, or until sugar dissolves.
2. Reduce heat, add dried fruits, apples, and pears. Simmer for 5 to 8 minutes, or until apples and pears are nearly tender.
3. With a slotted spoon, transfer the fruits to a bowl and return cooking liquid to pan along with cinnamon sticks and cloves. Boil liquid for about 15 minutes, or until mixture is syrupy and reduced to about 1 cup. Remove cinnamon sticks and cloves and stir in brandy.
4. Pour liquid over fruits and mix gently; stir in blackberries, if using. Serve warm or let cool to room temperature, cover, and refrigerate for up to 1 week.  Photo: Kshistof | Dreamstime.com