Ingredients
4
(2 1/2- by 1/2-inch) strips fresh lemon zest
10
black peppercorns, cracked
2
firm pears, peeled and each cut into 8 wedges with core removed
1/2
cup dried tart cherries
4
dried Calimyrna figs, quartered
Directions
1.
Bring apple juice, sugar, zest, and spices to a boil in a 2-quart saucepan, stirring until sugar is dissolved, and simmer 5 minutes. Add butter, pears, and dried fruit and simmer, uncovered, stirring occasionally, until pears are tender, about 25 minutes. Pour liquid through a sieve into another saucepan and boil until reduced to cup. Pour liquid back over fruit and stir in Calvados and lemon juice.
2.
Serve warm or at room temperature. Cooks\' note:
3.
Compote keeps, covered and chilled, 1 week.
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