Winter Fruit Compote
As a colorful accompaniment to a breakfast buffet, serve this winter fruit compote with gently warmed slices of our Cinnamon Raisin bread.
| 1/2 | cup sugar |
| 1/3 | cup water |
| 1/2 | vanilla bean, split lengthwise |
| 1 1/2 | teaspoons fresh lime or lemon juice |
| 1 | tablespoon butter |
| 1 | sweet, firm apple, peeled, cored, and cut into 1/2" cubes |
| 1 | kiwi fruit, sliced in 1/2" thick slices |
| 1/2 | cup cubed, fresh pineapple |
| 1/4 | cup dried cranberries |
Combine sugar and water in a small, heavy saucepan. Scrape vanilla bean into the pan, then add the shell of the bean. Stir over low heat until the sugar dissolves. Boil over high heat for one minute. Cool the syrup completely.
Transfer the cooled syrup to a bowl and discard vanilla bean shell. Stir in lemon or lime juice. Cover and chill until cold, at least 1 hour or overnight.
Melt butter in skillet over medium heat. Add apple pieces and sauté for about 2 minutes or until slightly soft. Add sautéed apples, plus kiwi, dried cranberries and pineapple to the syrup and stir gently to coat all the fruit. Serve in a small bowl alongside warmed Cinnamon Raisin bread.
makes 4 servings