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Sunday Brunch: Fall Fruit Compote

Nutrition per serving    (USDA % daily values)
CAL
362
FAT
1%
CHOL
0%
SOD
2%

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Ingredients for 4 servings

1/2 cup plus 2/3 cup sugar

1/2-inch piece vanilla bean

1 quince (about 10 ounces)

1 strip lemon zest

1 pound firm, ripe Bosc pears

10 ounces ripe figs, black or green

1/4 to 1/3 half-pint basket raspberries

lemon juice to taste

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