rice and fruit stuffed apples

1 c uncooked white rice  -  250 ml
1 c water  -  250 ml
3/4 c apple juice  -  180 ml
8 large baking apples such as Courtland, Northern Spy or Winesap
3/4 c raisins  -  180 ml
1/2 c each: dried cranberries, dried apricots and chopped pecans  -  125 ml
1/4 c maple syrup  -  60 ml
3 tbsp brown sugar  -  45 ml
1 tbsp lemon juice  -  15 ml
1 tsp vanilla  -  5 ml
1/2 tsp each: ground cinnamon and nutmeg  -  2 ml

In a medium saucepan, combine rice, water and apple juice. Bring to a boil over high heat; reduce heat, cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Meanwhile, core apple leaving sides and bottom intact; set aside. In medium bowl, combine rice, raisins, cranberries, apricots, pecans, syrup, sugar, lemon juice, vanilla and spices. Stuff apples with rice mixture and place on shallow baking dish. Place remaining rice mixture around apples. Cover with foil. Bake at 350?F for 35 to 40 minutes or until apples are tender when pierced with fork. Makes 8 servings.

brandy compote

12 oz brandy
1 tsp finely grated lemon OR orange peel
1/2" piece of cinnamon
1/4 tsp allspice
2 c sugar
1 c pitted fresh or canned cherries
8 oz pkg dried mixed fruits or prunes
6 oz pkg dried apricots

Wash large glass jar with tight fitting lid or a small crock with boiling water. Don't use metal or plastic. Add all ingredients but the fruit; stir until most of the sugar dissolves. Add fruit. Place a small plate on top of the fruit to keep it submerged. Cover tightly and store in the fridge. Stir every few days for the first week and remove cinnamon after a few days. Add fresh or dried fruit, avoiding soft ones like apples and bananas. For every pound of fresh fruit, add an equal (or less) weight of sugar. With dried fruit, add a little sugar and probably more brandy.

amaretto compote

8 oz pkg mixed dried fruit
2 tbsp sugar
1/3 c Amaretto
1 tbsp finely grated orange peel

Place fruit in saucepan. Add only enough water to cover fruit, about 3 c. Bring to a boil. Boil gently, uncovered, for 25 min, stirring occasionally, until fruits are soft. Stir in sugar and Amaretto; continue boiling gently, uncovered, for 5 min, stirring until sugar is dissolved. Remove from heat and stir in peel. Pour into a heat-proof bowl. Cover, cool and refrigerate. It will keep for weeks.

apple partidgeberry compote

2 tbsp butter/marg           
1/2 c rolled oats
1/4 c brown sugar
1 1/2 tsp ground ginger
1 tbsp orange rind
1/2 c orange juice
1 1/2 c frozen partridgeberries, thawed
5-6 medium apples, peeled and thinly sliced
1 can sweeted condensed milk
  1. Melt butter in saucepan and stir in oats, brown sugar and ginger. Cook, stirring until sugar melts and mixture turns brown. Pour into a bowl to cool.
  2. In same pot, combine orange rind and juice, partrigeberries and apples. Bring to a boil. Cover and simmer, stirring occasionally, until fruit is tender. Strain and reserve juice.
  3. Bring condensed milk to a boil over medium heat, stirring constantly. Cook 5 minutes or until thick and golden. Whisk in about 3/4 c reserved juices, adding a little more orange juice if necessary.
  4. Divide cooked fruit among 8 serving dishes, spoon on condensed milk mixture and sprinkle oats mixture on top.    Makes 8 servings