Pear Port Compote

Submitted by Diana Adcock

"Try to leave this for 2 months to age-great tart filling or served warm with whipped cream."

 

• Ready In: 1hr 5mins
• Ingredients: 13
• Yields: 5 pints

ingredients

• 10 cups peeled cored and chopped pears
• 1 cup dark raisin
• 1 cup golden raisin
• 1⁄2 cup chopped dried apricot
• 1 lemon, juice and zest of
• 1 orange, juice and zest of
• 1⁄2 cup lightly packed golden brown sugar
• 3 teaspoons cinnamon
• 2 teaspoons nutmeg
• 1 teaspoon ginger, ground
• 1⁄4 teaspoon pickling salt
• 1 cup blanched slivered almonds
• 1⁄4 cup port wine

directions

1. Combine the raisins, apricots, juices and rinds of lemon and orange, brown sugar, cinnamon, nutmeg, ginger and salt in a large stainless steel or enamel saucepan.
2. Mix well, add pears and bring to a boil.
3. Boil gently, covered for 30 min-stir occasionally.
4. Uncover mixture and boil until thick, around 15 min-stirring frequently.
5. Stir in almonds and port wine, and stir/boil another 5 min.
6. Ladle into clean hot jars leaving 1/2 inch head space.
7. Seal and process 20 minutes in a boiling water bath at altitudes up to 1000 feet.