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Print this Recipe    Cherry Compote

Sticky Cherry Compote
8 servings.

1 pound dried, pitted prunes
1/2 pound dried apricots
1/2 pound dried peaches or pears
1 cup yellow raisins
19-oz can cherry pie filling
10-oz can mandarin orange segments
14-oz can pineapple chunks
2 cups medium dry red wine
reserved liquied from simmered dried fruit

In a medium saucepan, place prunes, apricots, peaches or pears,
and raisins. Cover with water and simmer over low heat to plump,
about 5 minutes. Drain, reserve liquid. In a medium-sized ovenproof
dish with a cover, stir together dried fruit, raisins, pie filling,
orange slices, pineapple and wine. Stir to combine.

Bake in a preheated 350F oven about 40 minutes to meld flavors If
after baking, mixture seems too thick, dilute by adding a small
amount of reserved water from the simmered fruit to thin out.
Serve warm or chilled in wine of cognac glasses.

If you require kosher cherry pie filling and cannot find it, this
recipe can be made with canned sweet or sour water-pack cherries.
Drain canned cherries, reserbving juice. Heat cherries in a saucepan
with 2/3 of the reserved fruit juice as well as 1/3 cup sugar (or
less. depending on how sweet cherries are).

In a small bowl, mix toghether remaining juice with 2-3 tbsp potato
starch or arrowroot. As cherries come to a gentle boil, stir in
starch mixtrue. Allow to reach boil again, reduce heat, and stir
gently until mixture thickens. Let cool well before using. Then
continue with recipe using cherries in place of canned pie filling.


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