Recipe: Festive Fruit Compote, Dried Fruit Compote, Fruitcake Loaf

Hi Mj.

FESTIVE FRUIT COMPOTE
1(8-ounce) package mixed dried fruits
1 (16-ounce) can cherry pie filling
1 (11-ounce) can mandarin oranges, drained
1/3 firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/2 ground nutmeg
1/2 cup bourbon* 1/2 cup apple juice may be substituted

Combine first 3 ingredients in a lightly greased 1 1/2-quart casserole; set aside

Combine brown sugar and the remaining ingredients, stirring until sugar disolves; pour over fruit mixture, and cover

Bake at 350 deg. for 45 minutes. Serve warm. Yield 8-10 servings
From: Southern Living

DRIED-FRUIT COMPOTE
1 package (8-ounces) mixed dried fruit*
3/4 cup dried figs
3 cups water
1/2 cup raisins
2 Tablespoons honey
2 teaspoons lemon juice

Cut dried fruit and figs into bite-size pieces. Heat dried fruit, figs, water and raisins to boiling; reduce heat. Cover and simmer until tender, about 20 minutes. Stir in honey and lemon juice. Top with sweetened whipped cream and sliced almonds if desired

* 1 1/2 cups dried apricots, apples, peaches, pears or prunes can be substituted for the mixed dried fruit. Yield: 8 servings
From Betty Crocker, InternationalFRUIT COMPOTE
A fruit compote is always a refreshing dessert. It is also one of the best ways to use dried fruit. The best compotes are made with a combination of Fresh and dried fruit.

1 cup sugar
6 cups water
1 cinnamon stick
5 cloves
1/2 cup dried cherries
3/4 cup dried pears
3/4 cup dried peaches
1 large orange, peeled and cut into fine slices

Combine sugar, water, cinnamon, and cloves in a 4-quart saucepan and bring to simmer. Carefully add the dried fruit. Cook at a simmer, covered for 20 minutes. Remove from heat and let fruit cool in syrup for 20 minutes. Place 1/4 of the orange slices in a bowl nd add about 1/4 of the poached dried fruit. Repeat the process and then pour the syrup over the mixture.DRIED FRUIT MIX
3/4 cup pitted prunes
1/2 cup dried apricot halves
1/2 dried apple slices
5 dried figs
1 orange
1 cup dried cranberries
1/2 cup dried cherries
1/2 cup flaked coconut
1/4 cup raisins
1/2 cup brandy
1/2 cup honey 1/2 teaspoon ground cinnamon
1/4 ground cloves

Place first 4 ingredients in a bowl
Peel orange with a vegetable peeler, reserving sections for another use. Cut rind into very thin strips; stir rind and next 5 ingredients into prune mixture.
Combine brandy and remaining 3 ingredients in a small saucepan; cook over medium heat 3 minutes or until warm. Pour over fruit mixture, stirring gently.
Serve warm or at room temperature.
Store in an airtight container in refrigerature up to 1 month. Yield 3 1/2 cups.

FRUITCAKE LOAF

1 cup all-purpose flour, divided
2 cups Dried Fruit Mix (see above recipe)
1 cup pecan pieces
3/4 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
2 large eggs
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 cup light corn syrup

Line a 5x3x2-inch loaf pan with brown paper, grease paper, and set pan aside.

Combine 1/2 cup flour, Dried Fruit Mix, and pecans, tossing gently to coat, set aside.

Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine remaining 1/2 cup flour, soda, and nutmeg; gradually add to butter mixture, beating at low speed until blended. Add corn syrup, beating until just blended. Stir in fruit mixture; spoon into prepared pan.

Bake at 350 deg. for 1 1/2 hours. Cool in pan on wire rack 10 minutes; remove from pan, an peel off paper. Cool commpletely on wire rack.

From Southern Living

I like candied fruit in very, very limited amounts -- so this dried-fruit loaf sits well with me.I hope the above recipes will help you with your tray of dried fruit. Meanwhile I will be looking for my chutney recipe (which I misplaced) that goes so well with grilled meats. Happy New Year, Lee

DRIED FRUIT MIX