Fall Fruit Compote
By: Sheri Wetherell
Published: Wednesday, November 30, 2011 - 4:31pm

Ingredients




1 tablespoon butter
2 Honeycrisp apples, cored and diced
2 pears, cored and diced
1/2 cup dried cherries, chopped
1/4 cup apple cider vinegar
1/4 cup apple juice
1/4 cup brown sugar
1 cinnamon stick

Preparation

1 Melt the butter in a medium saucepan over high heat. Add the diced apples, pears, cherries, vinegar, apple juice, brown sugar, and cinnamon stick. Cook for 5 minutes. Lower the heat to medium and cook a few minutes more, until the fruit is tender and the liquid has boiled away. Add a bit more apple juice to keep the fruit from scorching. The compote will keep for a week, refrigerated. Serve warm with potato latkes.

About

This recipe is from My Family Table: A Passionate Plea for Home Cooking by Chef John Besh. Authorization to print courtesy of Andrews McMeel Publishing.