Apples and pears are popular fruits, so this treat is great for brunch buffets. For a tasty addition, I like to add raisins or chopped nuts to the compote. Sometimes I even stir in 1/3 cup brandy or rum.
—NANCY HEISHMAN LAS VEGAS, NV
PREP: 20 MIN. • COOK: 3 1/4 HOURS • MAKES: 8 CUPS
5 medium apples, peeled and chopped
3 medium pears, chopped
1 medium orange, thinly sliced
1/2 cup dried cranberries
1/2 cup packed brown sugar
1/2 cup maple syrup
1/3 cup butter, cubed
2 tablespoons lemon juice
2 teaspoons ground cinnamon
1 teaspoon ground ginger
5 tablespoons orange juice, divided
4 teaspoons cornstarch
Sweetened whipped cream and toasted chopped pecans, optional
1. In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Stir in 2 tablespoons orange juice. Cook, covered, on low 3-4 hours or until fruit is tender.
2. In a small bowl, mix cornstarch and remaining orange juice until smooth; gradually stir into fruit mixture. Cook, covered, on high 15-20 minutes longer or until sauce is thickened. If desired, top with whipped cream and pecans.
FREEZE OPTION Freeze cooled compote in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little orange juice if necessary.