Home Baked Kitchen, recipes from the past... brought back to life, National Fruit Compote Day

Winter Fruit Compote

did you know???
March 3rd is National Fruit Compote Day

Ingredients:

1 can (16 ounces) pitted dark sweet cherries in syrup, undrained

1 teaspoon cornstarch

1-1/2 tablespoons honey

1 tablespoon almond-flavored liqueur or 1/2 teaspoon almond extract

2 ripe Bartlett or Comice pears, peeled, cored and cut into 1-inch cubes

1 teaspoon chopped fresh mint

Fresh mint sprigs for garnish (optional)

Drain cherries, reserving 1/4 cup syrup. Combine reserved syrup and cornstarch in small bowl; mix until smooth. Add mixture to saucepan; bring to a boil over medium-high heat, stirring frequently. Reduce heat to simmer. As mixture begins to thicken, stir in honey and liqueur.

Stir in pears and cherries. Cook 2 minutes or until fruit is warm, stirring occasionally. Spoon into dessert dishes; sprinkle with fresh mint and garnish with mint sprigs, if desired. Serve warm or at room temperature.

Serves 4

(printer friendly recipe)

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Last Updated: February 24, 2006