Pear Compote with Hard Cider Compotes with pears, dried fruit, nuts, and cider are very evocative of cool weather. If you can't find hard (alcoholic) cider, sweet (nonalcoholic) cider will do, but you will probably need less sugar. Makes 4 servings
	Ingredients: 2 Bosc pears, peeled, cored, and cut into 1/2-inch dice 11/2 cups hard cider 1 tablespoon chopped candied ginger 1 cup pitted prunes 1/2 cup dried cherries or cranberries 1 cup dried apricots, halved if large Sugar to taste
	Instructions: 1. Combine all ingredients except dried cherries or cranberries and sugar in a non-reactive saucepan and bring to a boil. Reduce to a simmer and cook, covered, 5 minutes. 2. Add cherries or cranberries and cook, covered, 10 minutes more. Taste and add a few tablespoons of sugar, if desired, then heat a few more minutes, gently stirring to incorporate the sugar. Cool and serve warm or at room temperature as a dessert or breakfast dish.

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