RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Four-Fruit Compote - pareve
2 cups water 2/3 cup sugar 2 1/2 tablespoons aniseed, chopped 6 ounces dried apricots 1/4 cup plus 1 tablespoon anisette liqueur 1 pineapple, peeled, cored, cut into 3/4-inch cubes 1 1/2 1-pint baskets strawberries, halved 6 kiwi fruit, peeled, cut into 3/4-inch cubes, or 3 cups green grapes Bring water, sugar and aniseed to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Boil until reduced to 1 cup, about 20 minutes. Place apricots in medium bowl. Strain boiling syrup over apricots. Discard aniseed. Add liqueur to apricots and stir. Cover and let stand at room temperature until apricots are tender, about 8 hours. (Can be prepared 1 day ahead. Let stand at room temperature.) Add pineapple, strawberries and kiwi fruit to apricots. Toss well. Cover and refrigerate 1 hour. Bon Appetit December 1991
