Recipe - Orchard Compote

1 cn (16oz) pear halves
1 cn (16oz) peach halves
1 cn (16oz) apricot halves
1 One half cup Sugar
One half cup Port wine
1 Lemon; grated rind and juice
of
1 Orange; grated rind and
juice of

Source: The Ladies' Aider (Published in 1955 by the Hebrew Ladies' Aid
Society of Peekskill, NY)

Drain all the fruit (reserving the syrup), and put the fruit in a bowl. Mix
sugar, Three fourths cup of the reserved syrup, wine, lemon juice and rind, orange
juice and rind in a saucepan and cook slowly for about 15 minutes. Cool,
then pour over the fruit and chill in several hours.

Posted to JEWISHFOOD digest V97 #250 by Linda Shapiro lss@coconet.com on
Sep 16, 1997