Warm Compote Of Autumn Fruits

1. 1

   Using kitchen shears cut the prunes, apricots and apples in half.

2. 2

   Cut the peaches and pears in thirds or quarters.

3. 3

   To prevent the blades from sticking dip them in hot water from time to time.

4. 4

   Place the fruit in a heavy non-stick saucepan.

5. 5

   Add water to cover to a depth of three inches.

6. 6

   Bring to a boil, reduce heat to moderate and simmer uncovered until the fruit is very soft and tender, about 20 minutes.

7. 7

   Remove from the heat and allow to cool for 30 minutes, stirring occasionally.

8. 8

   Sweeten the fruit to taste, using superfine sugar.

9. 9

   The fruit should not be overly sweet.

10. 10

    Add one-half cup of the Armagnac.

11. 11

    Mix well, transfer to a bowl, cover and refrigerate at least 24 hours and up to three days so the flavors can mellow.

12. 12

    Shortly before serving, reheat the fruit in a microwave oven or on top of the stove.

13. 13

    Add a little more sugar and Armagnac if necessary.

14. 14

    Stir.

15. 15

    Serve warm, in bowls, topped with a scoop of ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.