National Fruit Compote Day - March 3rd

did you know???
March 3rd is National Fruit Compote Day
Here is a recipe to help you celebrate... ENJOY!!

Winter Fruit Compote

Ingredients:

1 can (16 ounces) pitted dark sweet cherries in syrup, undrained
1 teaspoon cornstarch
1-1/2 tablespoons honey
1 tablespoon almond-flavored liqueur or 1/2 teaspoon almond extract
2 ripe Bartlett or Comice pears, peeled, cored and cut into 1-inch cubes
1 teaspoon chopped fresh mint
Fresh mint sprigs for garnish (optional)

Drain cherries, reserving 1/4 cup syrup.

Combine reserved syrup and cornstarch in small bowl; mix until smooth.

Add mixture to saucepan; bring to a boil over medium-high heat, stirring frequently. Reduce heat to simmer. As mixture begins to thicken, stir in honey and liqueur.

Stir in pears and cherries. Cook 2 minutes or until fruit is warm, stirring occasionally.

Spoon into dessert dishes; sprinkle with fresh mint and garnish with mint sprigs, if desired.

Serve warm or at room temperature.

Serves 4

for photo and printer-friendly recipe go to: http://www.homebakedmemories.com/pf_pages/pfWinterFruitCompote.htm

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Candy Bar Fudge

Your tip for March 3, 2006 - CANDY BAR FUDGE

1 (6-ounce) package semisweet chocolate chips
1 (6-ounce) package butterscotch or peanut butter chips
1 can Pillsbury Chocolate Fudge Creamy Supreme or milk chocolate frosting(or other brand)
2 bars Snickers, Heath or other favorite candy (about 2 ounces)

1. Line an 8-inch square pan with foil, extending foil over edges. Lightly grease foil and set aside.

2. Melt chips in double boiler over low heat, stirring constantly. (SeeCook's note.)

3. Stir in frosting and all but 2 tablespoons of chopped candy bar. Blend well.

4. Spread in foil-lined pan and sprinkle with reserved candy bar. Refrigerate for 1 hour or until firm.

5. Remove fudge from pan and peel off foil. Cut in squares.

Cook's note: Chips also can be melted in microwave.
Source: Pillsbury

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