Apples and pears are almost always popular, so this warm, comforting dessert recipe is great for potlucks or other get-togethers. I also like to add raisins or chopped nuts to the compote; for a more adult flavor I add 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 the fruit is tender.
2. In a small bowl, mix the cornstarch and the remaining orange juice until smooth; gradually stir into the fruit mixture. Cook, covered, on high for 15-20 minutes longer or until sauce is thickened. If desired, top with whipped cream and pecans.
To freeze: Freeze the cooled compote in individual freezer containers. To use, partially thaw in the refrigerator overnight. Heat through in a saucepan, stirring occasionally, adding a little bit of orange juice if necessary.