Autumn Fruit Compote

• 4 (3
• 1/2 teaspoon black peppercorns, crushed
• 1 cup orange juice
• 1/4 cup firmly packed brown sugar
• 2 Bartlett pears, peeled and sliced
• 2 Granny Smith apples, peeled and sliced
• 1/2 cup dried apricots
• 1/2 cup golden raisins
• 1/2 cup fresh cranberries

1. Place rosemary and crushed peppercorns in a small square of cheesecloth; tie to secure. Place cheesecloth bag, orange juice, and next 6 ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 8 minutes or until apple and pear are almost tender. Remove from heat, and let cool to room temperature. Remove and discard cheesecloth.
2. Make-Ahead Note: Compote can be prepared at least 2 days in advance and stored in refrigerator. Bring to room temperature before serving.

black peppercorns, orange juice, brown sugar, bartlett, apples, apricots, golden raisins, fresh cranberries

Taken from www.myrecipes.com/recipe/autumn-fruit-compote (may not work)