This festive mixture of sweet and sour fruit might become a new breakfast favorite. Make it a day ahead and chill, so the compote sets up. It makes a delicious and colorful side, as well as a fruity topping for waffles.
Contributor Kathryn Brown Chadbourn lives in Minnesota.Yields 10 servings
- 1 cup sugar
- 1 cup water
- 12 ounces fresh or frozen cranberries (if frozen, thaw and drain)
- 2 ripe pears, peeled, cored and cubed
- 1 pint fresh blueberries
1Combine sugar and water in a medium saucepan. Bring to a boil. Lower heat to medium, stir in cranberries and cook 5 minutes.
2Add cubed pears and continue cooking until cranberries and pears are soft and cooked through, about 5 minutes.
3Remove from heat and stir in blueberries.
4Let cool. Pour into a container, cover and refrigerate.
5Serve chilled compote the next day.