Autumn Fruit Compote

Ingredients

• 2  bartlett pears peeled sliced
• 0.5 teaspoon peppercorns black crushed
• 0.3 cup firmly brown sugar packed
• 0.5 cup cranberries fresh
• 0.5 cup apricots dried
• 0.5 cup golden raisins 
• 2  granny smith apples peeled sliced
• 1 cup orange juice 

Equipment

• sauce pan
• cheesecloth

Directions

1. Place rosemary and crushed peppercorns in a small square of cheesecloth; tie to secure.
2. Place cheesecloth bag, orange juice, and next 6 ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 8 minutes or until apple and pear are almost tender.
3. Remove from heat, and let cool to room temperature.
4. Remove and discard cheesecloth.
5. Make-Ahead Note: Compote can be prepared at least 2 days in advance and stored in refrigerator. Bring to room temperature before serving.