HOLIDAY FRUIT COMPOTE
Serves 8.
1 cup sugar
2 1/2 cups water
4 pears, peeled, cored, cut into 3/4-inch wedges
4 green apples, peeled, cored, cut into 3/4-inch wedges
4 navel oranges, peeled, sectioned
2 cups (1 pint) fresh raspberries
1/4 cup raspberry liqueur
1/2 teaspoon finely ground white pepper
Cooking Directions
In large skillet, combine sugar and water; heat to boiling over high heat, stirring until sugar dissolves.
Add pears and apples; return to boiling.
Lower heat; simmer three minutes, just until fruit is tender.
Pour mixture gently into large strainer set over large measuring cup.
Reserve 1 1/2 cups cooking liquid, discarding any remainder.
Place fruit in large, serving bowl; add oranges and gently mix.
In small bowl, mash one cup of the raspberries. Press puree through fine sieve into reserved cooking liquid (discard seeds).
Add liqueur and pepper; pour over fruit.
Cover and chill overnight.
Just before serving, add remaining fresh raspberries and mix gently.
Serving Suggestions
Fresh fruit is given a fancy flavor. Serve in small dessert dishes after a holiday meal. Or serve over ice cream or pound cake.
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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