12-Fruit Compote

• 1/4 pound each dried pears, figs, apricots and peaches
• 1 cup pitted prunes
• 1/2 cup raisins
• 3 cups water
• 1 cup pitted cherries
• 2 apples, peeled, cored and sliced, or 6 ounces dried apples
• 1/2 cup cranberries
• 1 lemon, sliced
• 6 whole cloves
• 2 cinnamon sticks
• 1/2 to 1 cup sugar
• 1 orange, preferably a navel orange
• 1/2 cup seedless grapes
• 1/2 cup fruit-flavored brandy or fruit juice

1. Bring the six kinds of dried fruit and the water to a boil in a large, heavy saucepan.
2. Simmer gently about 20 minutes, until the fruit is plump and tender.
3. Add the cherries, apples, cranberries, lemon, cloves, cinnamon sticks and sugar to taste.
4. Cover and simmer 5 minutes.
5. Grate the orange, reserving the grated peel.
6. Peel off the rest of the skin and divide the orange into segments.
7. Add them along with the grapes and brandy.
8. Bring to a boil, then remove from heat.
9. Add reserved grated orange peel and let the mixture stand for 15 minutes.
10. Serve warm or chilled.

peaches, prunes, raisins, water, cherries, apples, cranberries, lemon, cloves, cinnamon sticks, sugar, orange, seedless grapes, brandy

Taken from cooking.nytimes.com/recipes/1716 (may not work)