Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 cn (12-oz) frozen apple-juice -pears with stems
-concentrate 1/2 c Pitted prunes
1 c Water 1/2 c Dried apricots
6 Whole cloves 1/4 c Golden raisins
4 lg (about 2 lb) ripe Bosc

1. In 3-quart saucepan, heat frozen undiluted juice concen- trate,
water, and cloves to boiling over medium heat. Cover and simmer 5
minutes.

2. Meanwhile, peel pears, leaving stems intact. Core the pears
through the bottom. Add pears to the apple-juice mixture; cover and
return juice mixture to boiling. Reduce heat to low and simmer pears
just until tender-about 20 minutes.

3. Remove saucepan from heat. Discard cloves. Add prunes, apricots,
and raisins to pears and stir gently. Let mixture stand 30 minutes to
rehydrate the dried fruit.

4. Transfer fruit and their syrup to compote dish. For easier
serving, the pears may be cut in half prior to serving in individual
bowls, if desired. Serve warm of cover and refrigerate until serving
time.

Nutritional information per serving-protein; 1 gram. fat; .7 gram;
carbohydrate: 51 grams; fiber: 5 grams; sodium: 13 milligrams;
cholesterol: 0 milligram; calories: 20 1.

Country Living/March/93 Scanned fixed by DP GG
Submitted By LAWRENCE KELLIE On 03-04-95

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