Mixed Fruit Compote

Makes 2 Cups


1-2 medium granny smith apples, peeled and cut into ¼ inch chunks
1 C fresh blueberries
1 C fresh raspberries
½ C white sugar
1 t vanilla extract
Zest of 1 lemon
Juice of one lemon
½ can of pear sryup (this was left over from the Cherry Salsa Maple Pear Chicken Bake.)
¼ C water


  • Toss all ingredients together in a large sauce pan. Bring to a boil, and keep boiling gently for about 20 minutes. Remove and let sit until cooled. Serve over your favorite pastry or ice cream or in the morning on your toast.

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