Hot Dessert Compote

This recipe was given to my mother by a family friend Patty Ogden.

Ingredients
Bing cherries, pitted
peaches
ginger snap cookie crumps
burgundy wine, mixed with 2 fruit juices ( 1/4 to 1/2 cup of each)
cinnamon
sugar

Process

1. Combine the fruits, wine, 2 juices, sugar and cinnamon in a casserole dish. 
2. Top with ginger snap cookie crumbs. 
3. Bake at 350 and serve piping hot, with hard sauce. 

I have included a link to the Pioneer Woman's hard sauce HERE. 

Chicken with Cranberry Compote

Ingredients
4 boneless skinless chicken breasts
2 Tablespoons lemon juice
2 Tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dried cranberries
1 cup boiling water
2 Tablespoons butter
1/2 cup chopped celery
1/4 cup red onion, diced
1/2 cup tart apple, chopped
1/4 cup cranberry juice
3 Tablespoons apple juice
1 Tablespoon red wine vinegar
1/4 teaspoon ground coriander
1/8 teaspoon allspice.

Process

1. Combine first 5 ingredients, soak for 15 minutes, drain and then cook.
2. Soak the cranberries in the boiling water for 15 minutes.
3. In skillet over medium heat, melt butter.
4. Add celery and onion to butter and saute.
5. Add apple and cranberries and stir.
6. Add juices and vinegar and cook until the liquid is reduced by half.
7. Add coriander and ground allspice. This makes the compost.
8. After chicken is cooked, serve it topped with the compote.