This is an old recipe I found in Moogie's cookbook during a recent visit to Colorado. I remember having this years ago at The Waybury Inn in Middlebury, Vermont (the inn is still thriving but it appears the Hot Fruit Compote has been replaced on the menu with the likes of wasabi, dusted porcini and tangy pomegranate sauces). Still might be one of "those comfort foods" with a roast loin of pork on a cold winter evening.
"Combine 1/2 cup each: prunes, pears, peaches, pineapple with 1 1/2 c apple sauce and arrange in casserole. Then add 1 t cinnamon and 1/2 t each ginger and nutmeg. Add the juice of 1/2 lemon and its grated rind. Mix the fruits and place covered in a 250 degree oven for at least one hour before serving. The longer it bakes the better it is. Other fruits can be substituted and either fresh or canned may be used. This makes a delicious condiment with all meat and foul."
Wow!! My friend was just telling me about his fruit compote recipe with these ingredients, and mentioned the Waybury Inn (our friends used to live in Vermont). Lo and behold, you have duplicated his recipe and now I have the proportions. Thanks much!ReplyDelete
I visited the Waybury Inn in the last few years and was really disappointed. The Currier & Ives prints were gone, the food was different, and so was the feeling. In the early Sixties, I went there frequently. Twice Robert Frost dined there while I was there.ReplyDelete