New Year's Eve fruit compote

Ingredients

• 4 pounds mixed dried fruit including, preferably, equal amounts of prunes, pears, peaches and apples
• 3 17-ounce jars Kadota figs in syrup
• 2 pounds (drained weight) fresh or canned dark sweet pitted cherries, about four cups
• Sugar to taste
• 1 cup or more Armagnac or Cognac
• 4 to 6 bananas, peeled and sliced
• 2 cups fresh berries such as blueberries, strawberries or raspberries

• Nutritional Information

  • Nutritional analysis per serving (30 servings)

    124 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 22 grams sugars; 1 gram protein; 14 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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30 servings

Preparation

1. If the fruit has pits, cut away and remove them. Cut all the fruit in half and add to a kettle or casserole. Add water to cover and bring to the boil. Let simmer 20 minutes. Let cool.
2. Pour the fruit and the cooking liquid into a mixing bowl. Cut the figs in half and add them along with their syrup to the fruit in the bowl. Add the cherries and sugar to taste. Add the Armagnac or Cognac to taste.
3. Cover closely and refrigerate at least 24 hours to ripen. When ready to serve, add the sliced bananas and berries. Add more sugar and Armagnac or Cognac if desired.