Recipe: Winter Fruit Compote

By Madeline Wajda
Willow Pond Farm Herbs & Everlastings

This is great!

3 Bosc pears
2 Winesap or McIntosh apples
1 Granny Smith or other tart apple
1/4 pound pitted and halved prunes
6 thyme sprigs
1 1/2 cups full bodied red wine
1/2 cup port wine
1 Tbls. lemon juice
1/4 cup light honey
1/2 pint heavy whipping cream
Freshly grated nutmeg

Peel and core the pears and apples. Cut into quarters (or sixths if large) and place in large noncorrodible pan. Add prunes, thyme, red wine, port, lemon juice, and honey. Cover and bring to boil, then reduce heat, remove cover and simmer for about 15 minutes until fruits are just cooked through.

Transfer fruit to large bowl to cool. Strain the poaching liquid, bring to boil, and reduce by about half. Remove from heat, let cool, then pour over the fruit.

Cover compote and refrigerate for 3-4 hours. Allow to stand at room temperature for 30 minutes before serving. Serve with whipped cream and freshly ground nutmeg. Serves 6-8.