1 1/2 c  Water

    1/2 c  Sugar

      3 md Ripe pears; peeled

     12    Dried apricots

      2    Seedless oranges; peeled,sec

      3 c  Cranberries; 1 12 oz bag

  Recipe by: Jane Brody's Good Food Gourmet 1. Cut pears
  and orages into 1/2 inch pieces. Cut each apricot into
  6 pieces. 2. In a large saucepan, bring the water and

  sugar to a boil, stirring the mixture occasionally. 3.
  Stir in pears and apricots, reduce the heat, and
  simmer the fruit in the uncovered pan for 5 minutes.
  4. Stir in the oranges, and continue simmering the

  fruit in the uncovered pan for 2 minutes. 5. Stir in
  the cranberries, and cook them over medium heat in the
  uncovered pan for 5 minutes, stirring the compote
  occasionally. : Jane says: "This is a versatile dish,
  delicious warm, cold or at room temperature; with
  meat, poultry, pancakes, cottage cheese, or yogurt; as
  an appetizer, condiment, dessert or between-meal snack"
  :
  D/L from Prodigy 12-14-94. Recipe collection of Sue
  Smith. 1.80C!