Sunday, June 5, 2011

Fruit Compote

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1   -  pineapple, cut into fourths and pared
2   -  cups sugar
2   -  cups water
6   -  whole cloves
1   -  stick cinnamon
3   -  apple cut into fourths
3   -  peaches cut into fourths
1   -  tbsp. grated lime peel
1/4-  cup lime juice


  •   Cut each piece of pineapple into 1/2 inch slices. Mix sugar, water, cloves and cinnamon into 4-quart Dutch oven. Heat to boiling; stir pineapple and remaining ingredients.
  • Heat to boiling; reduce heat. Cover and simmer 10 minutes. Remove from heat; cool slightly. Cover and refrigerate until cold.
Good for 8 servings.

Book: Betty Crocker's Southwest Cooking

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