Hot Fruit Compote
Raisins, pears and apricots create this compote.
- Serving Size: 1/3 cup fruit
- Zest of 1 lemon, slivered
- Zest of 1 orange, slivered
- 1 cinnamon sticks
- 1 teaspoon whole cloves
- 2/3 cup sugar
- 1 1/3 cups water
- 1 Bosc or Bartlett pear; peeled, cored and halved
- 3/4 cup California golden seedless raisins
- 1/3 cup pitted prunes
- 1/3 cup peeled, pitted and halved apricots
Peel, core and halve pears. In large heavy saucepan over high heat, bring lemon and orange zests, cinnamon, cloves, sugar and water to a strong boil. Reduce the heat and add pears, raisins, prunes and apricots. Cover and poach at the gentlest simmer until pears are just cooked but still firm, 20 to 25 minutes. Serve warm or chill and serve cold.
Nutrition Facts Per Serving
Calories 190 (2% from fat); Total Fat 0g (sat 0g, mono 0g, poly 0g, trans 0g ); Cholesterol 0mg; Protein 1g; Carbohydrate 48g; (Dietary Fiber 3g; Sugars 39g; ); Iron 1mg; Sodium 10mg; Calcium 20mg; Potassium 283mg
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