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Cranberry Pear Compote
2006 Copyright by Terese Allen

Pears and cranberries are two early fall specialties at farmers’ markets in Wisconsin. Poached with a semi-dry Wisconsin wine, they make a light but luscious compote. Serve it with butter cookies and some of the same variety of wine used in the poaching liquid.

1 cup semi-dry or sweet white Wisconsin wine (e.g. Botham Winery’s semi-dry Vidal Blanc or one of Wollersheim’s Rieslings)
1/2 cup honey
2 pieces fresh orange peel (each 3 4 inches long)
1 bay leaf
1 two inch piece vanilla bean, split lengthwise (or 1/2 teaspoon vanilla extract)
1/4 teaspoon ground anise
2 pounds Moonglow or other small ripe pears
½-2/3 cup dried cranberries

 
compote
Combine first six ingredients with 1/2 cup water in saucepan. Simmer over low heat, covered, 5 minutes. Peel, halve and core pears. Add pears and cranberries to saucepan. Remove from heat; let stand, uncovered, until cooled. Chill thoroughly. Makes 4 6 servings.