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Apricot & Kumquat Compote
Apricot & Kumquat Compote
0 Reviews
From: EatingWell Magazine, November/December 1993
Pistachios add a celebratory touch to this apricot and kumquat compote.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1¼ cups water
- 1 cup dried apricots, (6 ounces)
- 6 kumquats, sliced and seeded
- ¾ cup sugar
- 1 cinnamon stick
- 2 tablespoons unsalted shelled pistachios, skinned and coarsely chopped
Preparation
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Active
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Ready In
- Combine water, apricots, kumquats, sugar and cinnamon stick in a medium saucepan. Bring to a simmer over low heat. Cover and cook until the fruit is tender, 15 to 20 minutes. Set aside and let cool, uncovered, for 10 minutes. Remove the cinnamon stick. Serve warm sprinkled with the chopped pistachios.
- Per serving: 272 calories; 2 g fat(0 g sat); 5 g fiber; 65 g carbohydrates; 2 g protein; 7 mcg folate; 0 mg cholesterol; 56 g sugars; 471 IU vitamin A; 13 mg vitamin C; 52 mg calcium; 1 mg iron; 26 mg sodium; 471 mg potassium
- Nutrition Bonus: Vitamin C (22% daily value)
- Carbohydrate Servings: 4½
- Exchanges: 1½ fruit, 2½ other carbohydrate
