I love to prepare this recipe in late summer/early autumn when an abundance of pumpkins, apples and pears appear on local farm stands and at farmers' markets. The compote works well as a condiment with roast turkey, chicken, game, and slow cooked meats. I like to use a few varieties of pears (seckel, comice, anjou, bosc, bartlett, seckel) and apples (honey crisp, pippin, baldwin, macoun, mackintosh, winesap, jonagold). Sometimes I add dried cherries, dried apple rings, and prunes to the mix. Feel free to add what you like to the compote. The quantity of apples and pears you need for this recipe depends upon the capacity of your pumpkin.

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