Carol Gilbert of Saratoga, California, writes: "I've been working full-time since my daughter was in high school, but it took about ten years to get over the notion that I should be cooking everything — the way my mother did — and climb the corporate ladder. There's simply not enough time. I finally realized I didn't have to make everything from scratch; now I give myself permission to buy a dessert or a salad dressing if I need to."
Sweet and spicy, this compote is a great topping for vanilla ice cream. Carol also serves it with pound cake. Begin the recipe at least four hours and up to one day ahead.
