Categories: Fruits, Holiday, Prodigy, Dec., Thanksgivin 
      Yield: 10 servings 
  
  1 1/2 c  Water 
    1/2 c  Sugar 
      3 md Ripe pears; peeled 
     12    Dried apricots 
      2    Seedless oranges; peeled,sec 
      3 c  Cranberries; 1 12 oz bag 
  
  Recipe by: Jane Brody's Good Food Gourmet 1. Cut pears 
  and orages into 1/2 inch pieces. Cut each apricot into 
  6 pieces. 2. In a large saucepan, bring the water and 
  sugar to a boil, stirring the mixture occasionally. 3. 
  Stir in pears and apricots, reduce the heat, and 
  simmer the fruit in the uncovered pan for 5 minutes. 
  4. Stir in the oranges, and continue simmering the 
  fruit in the uncovered pan for 2 minutes. 5. Stir in 
  the cranberries, and cook them over medium heat in the 
  uncovered pan for 5 minutes, stirring the compote 
  occasionally. : Jane says: "This is a versatile dish, 
  delicious warm, cold or at room temperature; with 
  meat, poultry, pancakes, cottage cheese, or yogurt; as 
  an appetizer, condiment, dessert or between-meal snack" 
  : 
   
  D/L from Prodigy 12-14-94. Recipe collection of Sue 
  Smith. 1.80À