• 2 pounds boneless pork shoulder, cut into 1-inch cubes
• 1 onion, quartered
• 1 teaspoon salt
• 6 cups chicken stock or bouillon
• 1 pound Hadley’s Fruit Compote
• 4 table spoons butter
• 4 tablespoon all purpose flour
• 1/2 cup white wine
• 2-3 teaspoons sugar
• 1/8 teaspoon ground cloves
• 1/8 teaspoon thyme

Bring to a boil, reduce heat and simmer for 40 minutes. Remove onion. Add 1 pound Hadley's Fruit Compote. Simmer for 15 minutes more. Drain and reduce liquid to 3 cups. In another saucepan, melt 4 table spoons butter add 4 tablespoon all purpose flour. Cook for 3 minutes to make a roux. Remove from heat and add. Reduce liquid 1/2 cup white wine 2-3 teaspoons sugar 1/8 teaspoon ground cloves 1/ 8 teaspoon thyme. Simmer for 5 minutes. Add pork and fruit mixture and cook until sauce in thick. Season to taste with salt and pepper