SOME COMPOTES
ELEGANT BAKED MIXED FRUIT COMPOTE 
4 small peaches peeled cored and quartered
4 small apples peeled cored and quartered
4 small pears peeled cored and quartered
2/3 cup red wine
2/3 cup sugar 
1/2 lime thinly sliced and seeded 
1 stick cinnamon 
3 whole cloves 
1/4 teaspoon salt
1 star anise
6 whole black peppercorns
Place fruit in a baking dish.  Combine remaining ingredients in a 
saucepan and heat until the sugar is dissolved.  Do not boil.  Pour 
the liquid over the fruit and bake covered in a preheated 350 oven 
for 35 minutes.  Serve warm.  


BAKED APPLE COMPOTE 
12 small apples peeled cored and quartered 
2/3 cup red wine
2/3 cup sugar 
1/2 lime thinly sliced and seeded 
1 stick cinnamon 
3 whole cloves 
1/4 teaspoon salt
1 star anise
6 whole black peppercorns
Place fruit in a baking dish.  Combine remaining ingredients in a 
saucepan and heat until the sugar is dissolved.  Do not boil.  Pour 
the liquid over the fruit and bake covered in a preheated 350 oven 
for 35 minutes.  Serve warm.  


PEACH COMPOTE 
12 small peaches peeled cored and quartered 
2/3 cup red wine
2/3 cup sugar 
1/2 lime thinly sliced and seeded 
1 stick cinnamon 
3 whole cloves 
1/4 teaspoon salt
1 star anise
6 whole black peppercorns
Place fruit in a baking dish.  Combine remaining ingredients in a 
saucepan and heat until the sugar is dissolved.  Do not boil.  Pour 
the liquid over the fruit and bake covered in a preheated 350 oven 
for 35 minutes.  Serve warm.  


BAKED PEAR COMPOTE 
12 small pears peeled cored and quartered
2/3 cup red wine
2/3 cup sugar 
1/2 lime thinly sliced and seeded 
1 stick cinnamon 
3 whole cloves 
1/4 teaspoon salt
1 star anise
6 whole black peppercorns
Place fruit in a baking dish.  Combine remaining ingredients in a 
saucepan and heat until the sugar is dissolved.  Do not boil.  Pour 
the liquid over the fruit and bake covered in a preheated 350 oven 
for 35 minutes.  Serve warm.  



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