Autumn Fruit Compote

1. 1

   Cut the top off the pumpkin and set aside. Hollow out the seeds and scrape inside of pumpkin clean.

2. 2

   Peel apples and pears, remove seeds and cut into slices. Remove pits from prune plums. Put fruit in a large bowl.

3. 3

   Add juice of 1/2 lemon and cut remaining half into thin slices and add to fruit.

4. 4

   Slice orange into thin slices and add to fruit.

5. 5

   Add chopped, dried fruits, nuts, raisins and spices to taste.

6. 6

   Add about 1/2 cup maple syrup, the orange juice and apple cider to the fruit and nut mixture and mix.

7. 7

   Fill hollowed out pumpkin and replace the reserved top with the stem. Put pumpkin on a baking sheet (or roasting pan) lined with aluminum foil.

8. 8

   Bake 6-7 hours in a pre-heated 250 degree oven, adding more liquid as needed.

9. 9

   Turn off oven but leave the pumpkin inside to cool to room temperature. Hint: You can put the pumpkin in the oven to cook in the afternoon and leave it in the oven overnight.

No additional tips available.