Fruit Compote

Amount   Measure   Ingredient -- Preparation Method
--------   ------------   --------------------------------
1   cup   white wine
1/4   cup   sweet sherry or sweet vermouth
1/2   cup   light brown sugar
1   teaspoon   vanilla extract
1/2   teaspoon   cinnamon
1/2   teaspoon   nutmeg
1/2   cup   dried apricots
1/2   cup   dried cherries
1/2   cup   golden raisins
1   cup   apples -- cubed
1   cup   pears -- cubed
1   tablespoon   lemon zest
1   tablespoon   fresh lemon juice
In a large pot bring wine, sherry, vanilla, cinnamon, and nutmeg to a simmer.

Stir in sugar to dissolve.

Add fruit and lemon zest.

Bring to a boil and then lower temperature and let simmer for 20 minutes.

Off heat stir in lemon juice. Remove fruit from liquid.

Bring syrup back to a simmer and cook until thickened. Let cool.

Pour cooled syrup over fruit.

This can be refrigerated for up to four days.

Serve at room temperature.

Makes 6 servings
Per Serving: 225 Calories; 1g Fat (2.3% calories from fat); 1g Protein; 48g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Fruit; 0 Fat; 1 Other Carbohydrates.
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