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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This spice-scented compote makes a great accompaniment to the New York cheesecake. Ingredients:
2 cups apple juice |
1/2 cup sugar |
4 (2 1/2- by 1/2-inch) strips fresh lemon zest |
1 cinnamon stick, halved |
3 whole cloves |
10 black peppercorns, cracked |
1 tablespoon unsalted butter |
2 firm pears, peeled and each cut into 8 wedges with core removed |
1/2 cup dried apricots |
1/2 cup dried tart cherries |
4 dried calimyrna figs, quartered |
2 tablespoons calvados |
1 tablespoon fresh lemon juice |
Directions:
1. Bring apple juice, sugar, zest, and spices to a boil in a 2-quart saucepan, stirring until sugar is dissolved, and simmer 5 minutes. Add butter, pears, and dried fruit and simmer, uncovered, stirring occasionally, until pears are tender, about 25 minutes. Pour liquid through a sieve into another saucepan and boil until reduced to cup. Pour liquid back over fruit and stir in Calvados and lemon juice.
2. Serve warm or at room temperature.
3. Cooks' note: Compote keeps, covered and chilled, 1 week.
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