Winter Fruit Compote| Christy Rost
- 1 1/2 cups water
- 1/4 cup plus 2 tablespoons sugar
- 1 cup dried apricots
- 1 cup pitted purple plums
- 1/3 cup dried cranberries
- 1/4 cup dried cherries
- 1/4 cup golden raisins
- 1/4 cup Zante currants
- 2 pears, peeled, cored, and sliced
- 1/4 cup apple juice
- 2 teaspoons cornstarch
In a large saucepan, stir together water and sugar. Cook over high heat, stirring with a wooden spoon, until the sugar dissolves, about 2 minutes.
Reduce heat to medium and stir in all the fruit. In a small bowl, whisk apple juice into cornstarch until smooth, then add the cornstarch mixture to the saucepan, stirring until the sauce thickens.
Reduce heat to low, cover, and simmer the fruit 10 to 15 minutes, stirring occasionally. Serve as an accompaniment to poultry, ham, or roasted pork, or as a winter dessert.