| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
Vegan |
Fruits, Holidays, Prodigy, Dec., Thanksgivin |
10 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Water |
| 1/2 |
c |
Sugar |
| 3 |
md |
Ripe pears; peeled |
| 12 |
|
Dried apricots |
| 2 |
|
Seedless oranges; peeled,sec |
| 3 |
c |
Cranberries; 1 12 oz bag |
INSTRUCTIONS
Recipe by: Jane Brody's Good Food Gourmet 1. Cut pears and orages into 1/2
inch pieces. Cut each apricot into 6 pieces. 2. In a large saucepan, bring
the water and sugar to a boil, stirring the mixture occasionally. 3. Stir
in pears and apricots, reduce the heat, and simmer the fruit in the
uncovered pan for 5 minutes. 4. Stir in the oranges, and continue simmering
the fruit in the uncovered pan for 2 minutes. 5. Stir in the cranberries,
and cook them over medium heat in the uncovered pan for 5 minutes, stirring
the compote occasionally.
: Jane says: "This is a versatile dish, delicious warm, cold or at room
temperature; with meat, poultry, pancakes, cottage cheese, or yogurt; as an
appetizer, condiment, dessert or between-meal snack"
:
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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