Home - Text

My Grandma passed away at the age of 94. She was a wonderful cook and I was lucky enough to inherit her recipes. Many date back to the 1940s and 50s. Grandma prepared them in a charming country kitchen with no running water and most of her produce came from her garden, not from the grocery store. These are made-from-scratch recipes. I wish I had spent more time with her in the kitchen and . . . I wish I had spent more time with her for so many other reasons.

Thursday, January 13, 2011

Fruit - Old-Fashioned Fruit Compote

Looking for a side-dish  that's the perfect to go with your next turkey, goose, duck or ham?  This warm and fruity dish will simmer while you prepare the rest of the menu, or make it a day ahead and reheat before serving.

1 can (20 oz) pineapple chunks, undrained
1 pkg (18 oz) pitted dried plums
1 can (15 1/4 oz) sliced peaches, undrained
1 can (11 oz) mandarin oranges, undrained
1 jar (10 oz) maraschino cherries, drained
1 pkg (6 oz) dried apricots
2 pkgs (3 1/2 oz each) dried blueberries
1/2 cup golden raisins
4 lemon peel strips
1 cinnamon stick (3")

In a Dutch oven, combine all ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 50 - 60 minutes or until fruit is tender.  Serve warm or at room temperature.

No comments:

Post a Comment