Fresh fruit is given a fancy flavor. Serve in small dessert dishes after a holiday meal. Or serve over ice cream or pound cake.

Holiday Fruit Compote

1 cup granulated sugar
2 1/2 cups water
4 pears, peeled, cored, cut into 3/4-inch wedges
4 green apples, peeled, cored, cut into 3/4-inch wedges
4 navel oranges, peeled, sectioned
2 cups (1 pint) fresh raspberries
1/4 cup raspberry liqueur
1/2 teaspoon finely ground white pepper

1. In large skillet, combine sugar and water; heat to boiling over high heat, stirring until sugar dissolves.
2. Add pears and apples; return to boiling. Lower heat; simmer three minutes, just until fruit is tender.
3. Pour mixture gently into large strainer set over large measuring cup. Reserve 1 1/2 cups cooking liquid, discarding any remainder.
4. Place fruit in large, serving bowl; add oranges and gently mix.
5. In small bowl, mash one cup of the raspberries. Press puree through fine sieve into reserved cooking liquid (discard seeds).
6. Add liqueur and pepper; pour over fruit. Cover and chill overnight.
7. Just before serving, add remaining fresh raspberries and mix gently.

Serves 8.