New Year's Eve fruit compote
Published October 23, 1982
- Total Time
- 45 minutes, plus 24 hours' refrigeration
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Ingredients
4 pounds mixed dried fruit including, preferably, equal amounts of prunes, pears, peaches and apples
3 17-ounce jars Kadota figs in syrup
2 pounds (drained weight) fresh or canned dark sweet pitted cherries, about four cups
Sugar to taste
1 cup or more Armagnac or Cognac
4 to 6 bananas, peeled and sliced
2 cups fresh berries such as blueberries, strawberries or raspberries
Nutritional analysis per serving (30 servings)
51 grams carbs; 216 calories; 2 grams fiber; 6 milligrams sodium; 1 gram protein; 44 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If the fruit has pits, cut away and remove them. Cut all the fruit in half and add to a kettle or casserole. Add water to cover and bring to the boil. Let simmer 20 minutes. Let cool.
- Step 2
Pour the fruit and the cooking liquid into a mixing bowl. Cut the figs in half and add them along with their syrup to the fruit in the bowl. Add the cherries and sugar to taste. Add the Armagnac or Cognac to taste.
- Step 3
Cover closely and refrigerate at least 24 hours to ripen. When ready to serve, add the sliced bananas and berries. Add more sugar and Armagnac or Cognac if desired.
Private Notes