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Fruit Compote

Also known as baked fruit(s).  Begin by paring and pitting (peeling and removing pits or seeds) fresh fruit such as peaches, apples, and/or pears (different combinations of fruit are allowed) and cutting into thick slices.  Place the fruit in a baking dish.  Preheat the oven to 350º while heating (but, do not bring to a boil) a mixture of the following ingredients:
2/3 cups red wine, red wine, or water
2/3 cups sugar
1/2 stick of cinnamon
   4 whole cloves
1/8 teaspoon salt
1/2 thinly sliced seeded lemon or lime.
Stir to thoroughly mix and when hot, carefully pour over the fruit.  Bake covered or uncovered (uncovering will require basting every 10 minutes to prevent drying out) tender when tested with a fork (cooking time can be shortened if the fruit is turned over after the first two bastings).
The compotes can be used as coverings for pancakes, fillers for crepes, a meat garnish (add a mixture of mint, currant or cranberry jelly, or a mixture of pearl onions, shredded candied ginger, and seasoned cream cheese) or a dessert fill (add a mixture of Roquefort or Blue Cheese , chopped almonds, pecans, hickory, or wall nuts).
Because of baking, a time adjustment will be required if used as a topping for pancakes and crepes to have the compote ready to add to the hot pancakes or crepes.  Seasonal fruits could be used when used during the holidays.  Experimentation can also be done with fruits not mentioned.

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