Fruit Compote Recipe

  • 2 large Bosc pears (peeled, cored, and cut into eighths)
  • 4 apricots (halved and pitted, or use 8 dried apricots)
  • 2 nectarines (peel on, pitted and cut into eighths)
  • 1/4 cup dried tart cherries
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup non-alcoholic, fruity white wine or unsweetened apple juice
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon cinnamon
  • Pinch of cloves
  • 1 tablespoon arrowroot mixed with 2 tablespoons nonalcoholic white wine or apple juice (slurry)

Preheat the oven to 350°F (180°C).

  1. Combine the fruit in a glass 9 x 13 inch (23 x 33 cm) baking dish.
  2. Stir the lemon juice, wine, brown sugar, cinnamon and cloves together in a small bowl.
  3. Pour over the fruit and bake in the preheated oven for 30 to 40 minutes or until the fruit is tender but still holds its shape.
  4. Carefully pour the liquid into a saucepan.
  5. Stir in the slurry and heat to clear and thicken (this will happen in less than 30 seconds)
  6. Pour the thickened sauce back over the fruit and stir to coat.

Serve warm or cold.

  • Number of Servings: 6 Per Serving:
  • 123 Calories;
  • 7% calories from fat;
  • 1 g. fat;
  • 0 g. Saturated fat;
  • 5 mg. Sodium;
  • 0 g. Cholesterol;
  • 32 g. Carbohydrates;
  • 3 g. Dietary fiber;
  • 1 g. Protein
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