Ingredients
4 ounces prunes pitted
4 ounces raisins, seedless
8 ounces dried apple slices
8 ounces pears dried, quarters
1 cup honey clover or wild
1 each cinnamon sticks
6 each cloves whole
2 quarts apple cider
1 each lemon juice and peel
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Organize pot lids vertically — saves cabinet space
Wire mesh fruit bowl — air circulation prevents premature ripening
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Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
Organize pot lids vertically — saves cabinet space
Wire mesh fruit bowl — air circulation prevents premature ripening
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Combine the fruit in a large pot and fill with enough cider to cover it by a third more. Note: The fruit will absorb a lot of liquid. Add the cloves and lemon peel. Simmer until the larger pieces are cooked but not falling apart. Pour off the liquid into a pan and cook until reduced by 13. Add the honey, cinnamon, lemon juice, and fruit. Reheat, stirring. Taste, and add more lemon juice if needed. It should not be cloying sweet, the taste of the fruit should dominate. Serve warm in crystal or clear glass bowls. Keeps in the refrigerator for up to 2 weeks.