Apricot & Kumquat Compote
Pistachios add a celebratory touch to this apricot and kumquat compote. Source: EatingWell Magazine, November/December 1993
Ingredients
Directions
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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.
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Nutrition Facts
Per Serving:
272 calories; 2 g total fat; 0.2 g saturated fat; 26 mg sodium. 471 mg potassium; 65.4 g carbohydrates; 4.5 g fiber; 56 g sugar; 2.1 g protein; 471 IU vitamin a iu; 13 mg vitamin c; 7 mcg folate; 52 mg calcium; 1 mg iron; 10 mg magnesium;
Exchanges:
1 1/2 fruit, 2 1/2 other carbohydrate