Apricot & Kumquat Compote

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From: EatingWell Magazine November/December 1993

Pistachios add a celebratory touch to this apricot and kumquat compote.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 1/4 cups water
  • 1 cup dried apricots, (6 ounces)
  • 6 kumquats, sliced and seeded
  • 3/4 cup sugar
  • 1 cinnamon stick
  • 2 tablespoons unsalted shelled pistachios, skinned and coarsely chopped

Preparation

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  1. 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.

Nutrition information

  • 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; g added sugars; 471 IU vitamin A; 13 mg vitamin C; 52 mg calcium; 1 mg iron; 26 mg sodium; 471 mg potassium
  • Carbohydrate Servings: 4
  • Exchanges: 1 1/2 fruit, 2 1/2 other carbohydrate

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