Roasted Apple and Pear Compote With Candied Ginger

• 4 apples, preferably on the tart side, peeled, cored and cut into sixths
• 3 ripe but firm pears, peeled, cored and cut into sixths
• 2 tablespoons freshly squeezed lemon juice (more to taste)
• 1 cup apple juice
• A handful of golden raisins
• 2 tablespoons chopped candied ginger
• 2 tablespoons agave syrup
• 1/4 to 1/2 teaspoon ground cinnamon (to taste)
• 1/2 teaspoon freshly grated nutmeg
• 1 tablespoon whisky

1. Preheat the oven to 375 degrees.
2. Butter a baking dish large enough to accommodate all of the fruit.
3. Fill a bowl with water, and add 1 tablespoon of the lemon juice.
4. As you prepare the fruit, put it into the water.
5. When all of the fruit is peeled and sliced, drain and toss with the remaining lemon juice in the baking dish.
6. Combine the apple juice, raisins, ginger, agave syrup, cinnamon, nutmeg and whisky in a small saucepan, and bring to a simmer.
7. Remove from the heat, and pour over the fruit.
8. Place in the oven, and bake 1 to 1 1/2 hours until the fruit is very soft.
9. Stir gently every 10 to 15 minutes to keep all the fruit moist.
10. Serve warm.

apples, freshly squeezed lemon juice, apple juice, handful of golden raisins, candied ginger, syrup, ground cinnamon, nutmeg, whisky

Taken from cooking.nytimes.com/recipes/1012896 (may not work)