* Recipe doubles well.
* Keeps refrigerated for 2 to 3 weeks.
Serving Suggestions:
* For dessert with a dollop of freshly whipped cream, slightly sweetened Greek yogurt or
Madagascar Vanilla Crème Fraîche from
Vermont Creamery.
* For an appetizer, place a wheel of brie in an oven-proof dish and top with a cup of compote. Bake at 350° for 10 to 15 minutes until cheese is melted. Serve with baguette slices.