Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg (about 1 1/2 lb) sweet 1 cn (12-oz) frozen apple-juice
-red cooking apples, such as -concentrate
-Braeburn or Royal Gala 1 c Water
1 lg Lemon 1 lg (8 oz) Asian pear

1. With vegetable peeler or small sharp knife, peel apples and lemon
in spiral motion from top to bottom; reserve the peel. In 3-quart
saucepan, heat frozen undiluted juice concentrate, water, and
reserved peel to boiling over medium heat. Cover and simmer 5 minutes.

2. Meanwhile, cut lemon in half and squeeze or ream in a juicer to
remove juice. Cut apples into eighths, remove core. In large bowl,
toss apples with lemon juice.

3. With slotted spoon, remove and discard fruit peel from juice
mixture. Add apples with lemon juice to apple-juice mixture and cook,
stirring gently, just until apples soften-about 10 minutes. Remove
saucepan from heat and set apples aside to cool until wann or to room
temperature.

4. Meanwhile, cut Asian pear into quarters; remove core. Cut quarters
into 1 1/2- by 1/4-inch julienne strips. Stir pear strips into apple
mixture and transfer to serving bowl. Serve compote warm, at room
tem- peraturr, or cover and refrigerate until ready to serve.

Nutritional information per scrving-protein: .8 gram; fat: .8 gram;
carbohydrate: 48 grams; fiber: 4 grams; sodium: 16 milligrams;
cholesterol: 0 milligram; calories; 189. Ih

Country Living/March/93 Scanned fixed by DP GG

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