Stone Fruit Compote

On this, the third day of “Stone Fruit” Week, we’ll use both fresh and dried cherries and apricots, along with plum, a peach, and a pear – tossed in for good measure.

I also threw in some of the delicious Trader Joe’s Golden Berry Blend; a wonderful mix of golden raisins, dried cranberries, cherries, and blueberries. If you don’t have the blend, use the same amount of golden raisins in its place.

This compote is the perfect complement to chicken and pork.

It also makes a tasty treat served at room temperature over Greek yogurt, ice cream, or frozen yogurt.

Stone Fruit Compote

2/3 cup apple cider
1 pear, cored and diced
1 plum, pitted and diced
1 peach, pitted and diced
1 apricot, pitted and diced
1 cup pitted and chopped fresh cherries
1/4 cup Trader Joe’s Golden Berry Blend (or golden raisins)
1/4 cup chopped dried cherries
1/4 cup chopped dried apricots
1 cup red wine
3 large strips orange peel

Place the apple cider in a medium saucepan and bring to a boil over high heat. Boil until cider is reduced by half, to 1/3 cup.

Add all the fresh and dried fruits.

Stir in the wine and the orange peel strips.

Reduce heat and gently simmer, covered tightly with a lid, for 15 minutes.

Remove lid and simmer until most of the liquid has evaporated, about 15 minutes more.

Remove the orange peel strips and serve the compote with pork or chicken for a delicious entrée. Or serve with yogurt or ice cream for a lovely dessert.

Makes about 2  1/2 to 3 cups