Slow Cooker Fall Fruit Compote

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Ingredients

  • 2 cups hot water
  • 1 1/3 cups sugar
  • 3/4 cup pear nectar or dry white wine
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon pure vanilla extract
  • 4 large pears, cored, peeled and cut in large dice
  • 1 1/2 cups dried peaches, nectarines or apricots or, if preferred, a combination of the fruits
  • 1 cup dried cranberries

Directions

  1. Spray a medium or large slow cooker with non-stick spray or line with a slow cooker liner. Pour in the hot water, sugar, nectar or wine and lemon zest. Add vanilla, pears, dried fruit and dried cranberries.
  2. Cover and cook on low for 6 hours. Serve warm or at room temperature.
  3. This compote can be eaten on its own or used to top cake, ice cream, hot cereal, waffles, pancakes and grilled pork.
  4. Refrigerate leftovers and use within two weeks.

https://www.cutco.com/learn/slow-cooker-fall-fruit-compote