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Pear And Apricot Compote

  • Yield: 4 servings when served alone, or 8 to 12 servings when used as a topping.


  • 2 cups port
  • 2 cups water
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 4 fresh pears, peeled, cored and cut into quarters
  • 8 dried apricot halves
  • 1/2 cup chopped almonds


  • Combine the port, water, cinnamon and cloves in a saucepan and bring to a boil. Add the pears and apricots. Reduce the heat to low and simmer for 30 minutes, or until the pears are tender. Transfer the pears to a bowl. Bring the port back to a boil and cook until the liquid is reduced to thick syrup. Pour the syrup over the pears and apricots and stir in the almonds. This can be served warm or chilled.