---------- Recipe via Meal-Master (tm) v8.02
  Categories: Fruits, Holiday, Prodigy, Dec., Thanksgivin
       Yield: 10 servings
   1 1/2 c  Water
     1/2 c  Sugar
       3 md Ripe pears; peeled
      12    Dried apricots
       2    Seedless oranges; peeled,sec
       3 c  Cranberries; 1 12 oz bag
   Recipe by: Jane Brody’s Good Food Gourmet 1. Cut pears
   and orages into 1/2 inch pieces. Cut each apricot into
   6 pieces. 2. In a large saucepan, bring the water and
   sugar to a boil, stirring the mixture occasionally. 3.
   Stir in pears and apricots, reduce the heat, and
   simmer the fruit in the uncovered pan for 5 minutes.
   4. Stir in the oranges, and continue simmering the
   fruit in the uncovered pan for 2 minutes. 5. Stir in
   the cranberries, and cook them over medium heat in the
   uncovered pan for 5 minutes, stirring the compote
   occasionally. : Jane says: “This is a versatile dish,
   delicious warm, cold or at room temperature; with
   meat, poultry, pancakes, cottage cheese, or yogurt; as
   an appetizer, condiment, dessert or between-meal snack”
   D/L from Prodigy 12-14-94. Recipe collection of Sue
   Smith. 1.80á