Warm Compote Of Autumn Fruits

• 8 ounces pitted prunes
• 6 ounces dried apricots
• 6 ounces dried apples
• 6 ounces dried peaches
• 6 ounces dried pears
• Water
• Superfine sugar
• 1/2 to 3/4 cup Armagnac
• Ice cream

1. Using kitchen shears cut the prunes, apricots and apples in half.
2. Cut the peaches and pears in thirds or quarters.
3. To prevent the blades from sticking dip them in hot water from time to time.
4. Place the fruit in a heavy non-stick saucepan.
5. Add water to cover to a depth of three inches.
6. Bring to a boil, reduce heat to moderate and simmer uncovered until the fruit is very soft and tender, about 20 minutes.
7. Remove from the heat and allow to cool for 30 minutes, stirring occasionally.
8. Sweeten the fruit to taste, using superfine sugar.
9. The fruit should not be overly sweet.
10. Add one-half cup of the Armagnac.
11. Mix well, transfer to a bowl, cover and refrigerate at least 24 hours and up to three days so the flavors can mellow.
12. Shortly before serving, reheat the fruit in a microwave oven or on top of the stove.
13. Add a little more sugar and Armagnac if necessary.
14. Stir.
15. Serve warm, in bowls, topped with a scoop of ice cream.

prunes, apricots, apples, peaches, water, sugar, armagnac, cream

Taken from cooking.nytimes.com/recipes/733 (may not work)