Fresh Fruit Compote Recipe

Ingredients

⅓ cup sugar ⅓ cup lemon juice 1 each McIntosh and Granny Smith apple 1 Tbsp grated clementine peel 4 clementines, peeled and sectioned 2 cups seedless red grapes, halved 2 ripe pears

Directions

1. Syrup: Bring sugar and 2 Tbsp water to boil in a small saucepan. Reduce heat and simmer until sugar dissolves. Off heat, stir in lemon juice. Refrigerate until cold.

2. About 2 hours ahead: Pour syrup into a large serving bowl. Cut and add apple chunks, grated peel, clementines and grapes to syrup. Toss to mix and coat.

3. About 30 minutes before dinner: Core and cut each pear in 16 wedges. Add to bowl; toss to mix and coat.

Planning Tip: The syrup can be made up to 3 days ahead. Prepare Step 2 two hours ahead. About 30 minutes before dinner, cut pears, add to bowl and leave at room temperature.

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