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Prep Time: 12 Minutes Cook Time: 16 Minutes |
Ready In: 28 Minutes Servings: 3 |
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Ingredients:
1/2 teaspoon black peppercorns, crushed |
1 cup orange juice |
1/4 cup firmly packed brown sugar |
2 bartlett pears, peeled and sliced |
2 granny smith apples, peeled and sliced |
1/2 cup dried apricots |
1/2 cup golden raisins |
1/2 cup fresh cranberries |
Directions:
1. Place rosemary and crushed peppercorns in a small square of cheesecloth; tie to secure. Place cheesecloth bag, orange juice, and next 6 ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 8 minutes or until apple and pear are almost tender. Remove from heat, and let cool to room temperature. Remove and discard cheesecloth.
2. Make-Ahead Note: Compote can be prepared at least 2 days in advance and stored in refrigerator. Bring to room temperature before serving.
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