1½ pounds mixed dried fruit
(pears, apricots, plums, prunes, apple rings, cherries, raisins)
2 cups sugar
2 lemon slices, ½ inch thick and cut in half
1 packet CuisineMentor German Glühwein Spice Blend

In a large bowl, cover fruit with cold water to cover by 1 inch. Soak for 12 hours. Drain fruit, reserving soaking liquid. Measure soaking liquid and add enough water to make 1 quart. Pour liquid in a 4 quart saucepan, add sugar, CuisineMentor German Glühwein Spice Blend (leave in muslin bag), lemon slices, and bring to a boil over moderate hear, stirring until sugar dissolves. Drop in the drained fruit, reduce heat to low and simmer uncovered, stirring occasionally, for about 10 minutes, or until the fruit is tender and can easily be pierced with the tip of a fork. With a slotted spoon, transfer the fruit and lemon slices to a heatproof bowl.
Boil the syrup along with spice bag briskly over high heat for 5 minutes, or until thickens slightly. Remove the pan from the heat, remove spice bag and pour syrup over the fruit. Serve the compote warm, or refrigerate until chilled.
6 generous serving
Variation: You can add ¼ cup of kirsch, brandy, rum or white wine along with the syrup.

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