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
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)
- 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.
- Reduce heat, add dried fruits, apples, and pears. Simmer for 5 to 8 minutes, or until apples and pears are nearly tender.
- 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.
- 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