Fruit Compote - cooking recipe

Ingredients

4 mcintosh apples, cored and chopped
2 bartlett pears, cored and chopped
2 1/2 cups rhubarb, chopped
1/3 cup water
2 tablespoons brown sugar
1 tablespoon pure maple syrup
1 1/3 cups golden raisins
1 cup pecans, chopped

Preparation

Combine the fruit, except the raisins and place them in a large pot. Add water, then brown sugar and maple syrup.
Bring to a boil, and then let simmer for 25 minutes, stirring frequently to avoid stickiness at the bottom of the pot.
After 25 minutes add raisins for another 10 minutes. After the ten minutes are up, take the pot off the stove to let cool.
When cooled completely, add chopped pecans. Serve lukewarm or cold as a dessert. You can also serve cold over your favourite ice cream, or as a topping for plain yogurt.