Mixed Fruit Compote

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

4

Introduction

This puddinglike compote includes both dried and fresh fruits, as well as cream, and can be made several days in advance. The fresh fruit is added just before serving, and it is topped with whipped cream.

Ingredients

	6	oz. pitted prunes
	4	oz. dried peaches
	3	oz. dried cranberries
	3	cups water
	½	cinnamon stick
	6	Tbsp. granulated sugar
	2	Tbsp. all-purpose flour
	6	Tbsp. plus ½ cup heavy (whipping) cream
	2	Tbsp. bourbon whiskey
	1	firm, ripe pear, cored and cut into 1-inch pieces
	1	ripe peach, peeled, cored, and cut into 1-inch pieces

Steps

1. In a 2-quart saucepan, combine the prunes, dried peaches, dried cranberries, water, and cinnamon stick. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook for 10 minutes.
2. While the fruit is cooking, whisk the sugar and flour together in a medium bowl. Add the 6 tablespoons cream and whisk until smooth.
3. When the fruit has cooked, stir the cream mixture into the pan. Bring to a simmer and cook for about 2 minutes. Add the bourbon. Remove from heat.
4. Serve warm, at room temperature, or chilled. Stir the fresh fruit into the compote just before serving and ladle into serving bowls. In a deep bowl, beat the ½ cup cream until soft peaks form. Serve over the compote.

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