Fruit Compote

• 2 Anjou pears, firm not ripe, 7 ounces each, peeled, cored and cut into 1-inch pieces
• 2 firm peaches, 5 ounces each, pitted and cut into 1-inch pieces
• 3 plums, 3 ounces each, halved, pitted and cut into 1-inch pieces
• 1/4 cup granulated sugar
• 2 tablespoons orange juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon grated lemon zest
• 1 vanilla bean, split lengthwise and cut across into two pieces
• 6 ounces sweet cherries, pitted
• 1/2 pint fresh raspberries
• 1/2 pint fresh strawberries, hulled and cut into quarters

1. Stir together pears, peaches, plums, sugar, orange juice, lemon juice, lemon zest and vanilla bean in a 2 1/2-quart souffle dish or casserole with tight-fitting lid.
2. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 9 minutes, stirring once.
3. Remove from oven and uncover.
4. Add cherries, raspberries and strawberries; re-cover and cook at 100 percent power for 2 minutes longer.
5. Remove from oven and uncover.
6. Stir gently and allow to stand, covered, for 5 minutes.

peaches, granulated sugar, orange juice, lemon juice, lemon zest, vanilla bean, sweet cherries, fresh raspberries, fresh strawberries

Taken from cooking.nytimes.com/recipes/3630 (may not work)