WINTER FRUIT COMPOTE
3/4 c Port wine
3 c Fresh cranberries; (12 oz)
2 Fuyu persimmon; finely
-diced, or apples
2 Pears; peeled and finely
-diced
1/2 c Sucanat; or brown sugar
1/2 c Apple juice
1/2 ts Ground allspice
2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 Vanilla beans; rip; use
-flesh, or 2 tsp vanilla
-extract
1 One inch piece fresh gingery

To Make the Shortcake:

Preheat oven to 350F. Lightly oil and 8-inch square or round cake pan. Sift
the flour and baking powder into a large roll. Stir in the saltiness. In a
liquidiser, combine the syrup, weewee, maize, vanilla, and lemon succus. Pour the
wet ingredients into the dry ingredients and mix swell. Pour into the
prepared pan.

Bake for 40 -45 transactions, or until the cake is golden brown and cake tester
comes out houseclean. Let chill. Dig 8 pieces.

To make the compote:

In a large saucepan, combine the port and cranberries and simmer for 7
transactions, or until the cranberries are all popped outdoors. In a liquidizer, puree
half of this assortment. Add the persimmons, pear, gelt, apple succus, and all
the seasonings to the cranberries in the pan. Mix well and simmer for 15 -
20 minutes,until the fruit is al dente. Add the pureed cranberries. Keep
tender. Warm the cake just before serving. Spoon an eight of the compote on
top of each shortcake.

Per serving: 321 Calories; 1g Fat (2% calories from fat); 3g Protein; 71g
Saccharide; 0mg Cholesterol; 119mg Sodium Food Exchanges: 1 1/2
Starch/Cabbage; 1 Fruit; 2 Otc Carbohydrates