In a 4-quart saucepan or pot bring to a simmer:

1 cup semi-sweet white wine (such as Prarie Fumé from Wollersheim)

1 cup granulated sugar

2 teaspoons vanilla extract

1/2 cinnamon stick

1/2 cup dried sweetened cranberries

1/2 cup dried Door County cherries

Stir slowly to dissolve the sugar. Once dissolved, add:

1 cup Granny Smith apples, cored, peeled, 1/4 inch dice

1 cup D’Anjou pears, cored, peeled, 1/4 inch dice

1 tablespoon lemon zest

When the liquid returns to a boil, adjust the heat and simmer for about 20 minutes to marry the flavors and soften the fruit. Turn off the heat then stir in:

1 tablespoon fresh lemon juice

With a slotted spoon remove the fruit to a bowl. Bring the remaining syrup to a simmer and allow to reduce until lightly thickened or when syrup coats the back of a spoon. Remove the syrup from the heat and when it is cool pour it over the fruit. The compote can be held in the refrigerator for up to 4 days.

Serve the compote at room temperature with the an aged Cheddar Cheese (such as Widmer’s 5 year aged Cheddar)