Baked Winter Fruit Compote
A lovely trio of seasonal fruit—fresh cranberries, pears, and grapes—creates an easy, chunky compote that works well in both sweet and savory dishes. It’s delicious spooned over oatmeal or yogurt, or draped over angel food cake or ice cream. You can also enjoy it as an accompaniment to ham, pork tenderloin, or roast chicken, where its tangy-sweet flavor goes perfectly with the meat. Or chop the baked mixture into finer pieces, and spread it onto a turkey or ham sandwich. Serve it chilled or at room temperature.
Red seedless grapes
2 medium, firm, red-skinned, unpeeled, chopped
- Preheat the oven to 425°F. Coat a sheet pan with cooking spray.
- Combine the grapes, cranberries, and pears on the prepared pan. Drizzle with the oil and sprinkle with the salt; toss gently to combine. Tuck the rosemary sprigs into the mixture. Bake at 425°F until the cranberries burst and the pears are tender, 22 to 25 minutes, stirring after 15 minutes.
- In a medium bowl, combine the roasted fruit mixture and the maple syrup; toss gently to coat.
- Serving size: ⅓ cup