For the compote:
1/4 cup dark brown sugar
1/4 cup dry red wine
1/4 cup orange juice
2 Tbsp mulling spices
1 can pear halves, sliced
6 Medjool dates, pitted and roughly chopped
1/2 cup dried apricots
1/4 cup golden raisins
3 Tbsp dried currants
Pinch Spicewalla Sicilian Sea Salt

For the buttermilk biscuits:
5 cups all purpose flour
2.5 Tbsp baking powder
3 Tbsp granulated sugar
1 Tbsp kosher salt
1 1/2 sticks unsalted butter, plus extra for finishing
1 cup + 2 Tbsp whole buttermilk
1 cup + 2 Tbsp heavy cream
Egg wash
 

Make the compote:

1. Add the brown sugar, red wine, orange juice, and mulling spices to a saucepan over medium heat, simmer for 5 minutes, strain out the Mulling Spices and return the liquid back to the saucepan.
2. Add the pears, dates, apricots, raisins, currants and salt to the saucepan over medium heat and bring to a simmer, turn the heat down to medium/low and cook until the dried fruits have softened and the mixture has thickened, about 10 minutes. 
3. Cool slightly and enjoy warm or cool in the fridge overnight and enjoy cold. 

Make the buttermilk biscuits:

1. Preheat oven to 425°F
2. Place the butter in the freezer for a few minutes.
3. Mix all purpose flour, baking powder, sugar and salt in a mixing bowl.
4. Using a cheese grater, grate the butter into the bowl of dry ingredients.
5. Add cream and buttermilk, stir until it just comes together.
6. Flatten out on floured surface and gently roll to 1” thick rectangle.
7. Cut lengthwise into 4 even rows then cut widthwise into 3 even row, resulting in 12 squares.
8. Place on a parchment lined sheet pan, making sure the biscuits are touching, brush with egg wash.
9. Bake for 20-25 minutes until golden brown.
10. While they are baking, melt some butter and brush on top immediately when they come out of the oven.
11. Enjoy!