LAYERED WINTER FRUIT COMPOTE

Ingredients:

Prune Layer:

3 cups water

1 cup sugar

Strips from 1 organic orange

1 pound pitted prunes

Dried Apricot Layer:

3 cups water

1-1/2 cups sugar

1 lemon, sliced

1 pound dried apricot halves

Pineapple layer

3 cups water

2 cups sugar

½ vanilla bean, split

1-1/2 pounds fresh pineapple, peeled, cored and cut into 1” chunks

Directions;

Sugar Syrups for dried fruits::

The night before bring the sugar and water to a simmer for the dried fruits in separate pans, stirring to assure that the sugar is fully dissolved.  Add the seasonings for each syrup and simmer for 5 minutes.

Dried Fruit Layers:

Add the dried prunes and apricots to their respective syrups and allow them to steep over night.  The next day bring the syrup with fruit to a simmer.  Stew the fruit slowly until tender.  Cool the fruit in the syrup, drain off excess liquid and place the prunes on the bottom of a large glass bowl.  Place the layer of cooked, cooled, drained apricots on top.

Pineapple Layer:

Make a sugar syrup as described above.  Add the fresh pineapple pieces and poach slowly until they are tender.  Strain and place on top of the apricot layer.  Reserve the syrup.

Advance Planning:

This layered compote can be covered and refrigerated at least a day, or several days before serving cold with breakfast or brunch.