FALL FRUIT COMPOTE
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
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.
Serve warm or at room temperature.
Compote keeps, covered and chilled, 1 week.
Makes 8 to 10 servings (about 2 cups).