3 pears, D'Anjou or Bosc, peeled, cored, and cut into wedges
2 apples, Granny Smith, peeled, cored, and cut into wedges
1/4 pound prunes, pitted and halved
6 sprigs thyme
1.5 cups Pinot Noir red wine
1/2 cup port wine
1 Tbsp lemon juice
1/4 cup honey
1 cup whipping cream, whipped, for garnish
Freshly grated nutmeg, for garnish
Instructions
Place all ingredients except the garnishes in a
large, nonreactive saucepan. Cover the pan and
bring the liquid to a boil. Reduce the heat and
simmer, uncovered, about 15 minutes, until fruit
is just done.
Remove the fruit to a large bowl to cool. Strain
the poaching liquid, reduce it in the saucepan by
about half.
Remove from the heat and let the syrup cool. Pour
it over the fruit, cover, and chill the compote
for 3-4 hours. Allow the compote to stand at room
temperature for 30 minutes before serving.
Serve with whipped cream and freshly grated
nutmeg.
Originally Submitted
12/23/2019
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