Baked Compote of Winter Fruit

Ingredients

• 2 cups anjou pears firm cored cut into 1/4-inch-thick wedges ( 3/4 pound)
• 0.5 cup apple cider 
• 0.5 cup apple sauce 
• 1.5 cups cranberries fresh
• 1.3 pounds golden delicious apple peeled sliced
• 1 strip lemon rind (1-inch)
• 3 cups whipped cream low-fat
• 0.5 cup ruby port sweet
• 0.3 cup sugar 

Equipment

• bowl
• paper towels
• sauce pan
• oven
• baking pan
• spatula

Directions

1. Preheat oven to 40
2. Spoon applesauce onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes.
3. Scrape into a bowl using a rubber spatula.
4. Combine cranberries, wine, cider, sugar, and rind in a small saucepan; bring to a simmer over medium heat, stirring occasionally.
5. Remove from heat; stir in applesauce.
6. Combine the apple and pears in an 11- x 7-inch baking dish coated with cooking spray.
7. Pour the cranberry mixture over the apple mixture. Cover and bake at 400 for 25 minutes. Uncover and bake an additional 10 minutes or until fruit is tender, basting occasionally with liquid from dish.
8. Remove rind.
9. Serve compote with ice cream.