Pear, Cranberry, and Apricot Compote with Orange and Clove

By Marge Perry & David Bonom
Spoon warm compote over vanilla ice cream, pork roast or Greek yogurt—or serve it in a bowl accompanied by butter cookies. The compote keeps well in the refrigerator for one week.
  • Course: Dessert


  • Cloves
  • dried apricots
  • Dried cranberries
  • firm but ripe Bartlett pears
  • Fresh lemon zest
  • fresh orange
  • Orange Juice
  • packed light brown sugar
  • Water


  1. Combine the water, juice, sugar, zest, lemon juice, and cloves in a 3-quart saucepan and bring to a simmer over medium heat, stirring until sugar dissolves. Simmer 6 minutes until slightly reduced. Add the pears, apricots, and cranberries
  2. With a slotted spoon transfer the fruit mixture to a bowl