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Apricot and Cherry Compote
1 c Sugar
1/2 c Brown sugar
1 c Water
1 c Dry white wine
Sliced rind of 1 lemon
Sliced rind of 1 orange
1 Vanilla bean; sliced
1 1/2 kg Ripe apricots; halved and stones removed
1 1/2 kg Fresh cherries; pitted
Combine the sugar, brown sugar, water, wine, lemon peel, orange peel
and vanilla bean in a medium saucepan and slowly bring to the boil
then simmer for 5 minutes.
Meanwhile, slice the apricot halves and halve the cherries.
Add the apricots and cherries and simmer for 5 minutes then remove
from the heat. Allow to cool then remove the orange and lemon peel
and the vanilla bean. Chill until ready to serve.
Serve at cool or at room temperature with fresh cream or vanilla
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