Fruit Compote

Mark Priestley

10 large green apples (tart)
2 cups of mixed dried fruit cut into 1 inch pieces. (cranberry, apricots, tart cherries and raisins)
1/2 cup apple juice
1/2 cup high quality plum jam
1 cup heavy whipping cream
Powdered Sugar to taste, about 2 tablespoons

Preheat oven to 350F

Butter a 13x9 inch baking dish.  Peel, core, and slice the apples (1/4 of an inch thick).  Mix the apples, dried fruit, jam, juice and pour into the baking dish.  Cover with foil and bake for 1 hour stirring half way through.  

Use the cream and sugar to make whipping cream.  Powdered sugar works best in whipping cream because it stabilizes the final whipped cream, and won't separate after a day in the refrigerator.  Beat the whipping cream with a mixer until it is stiff.  Serve on top of the finished compote.  

This can be served either warm or cold.

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