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Roasted Fruits in Cider (4 servings)

Pan-roasted winter fruits and glazed dried fruits give a new twist to the traditional 'Jewish' compote.
Make at Chanukah when glazed dried fruits and nuts are easily available.

2 tablespoons walnut oil
1/4 cup maple syrup
2 teaspoons balsamic vinegar
2 pears, cored and sliced 1/4 inch thick
2 apples, cored and sliced 1/4 inch thick
1/3 cup chopped glazed mixed dried fruits
1/2 cup apple cider
2 tablespoons chopped glazed pecans
Heat oil in a large skillet over medium heat. Stir in maple syrup and balsamic vinegar.

Add pears and apples. Partially cover and cook over medium-high heat until barely tender, 8 to 10 minutes.

Remove from heat. Stir in dried fruits and apple cider.

Transfer to a serving bowl. Sprinkle pecans over top. Serve at room temperature.
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