Dried Fruit Compote

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From: EatingWell Magazine December 2006

This hearty dessert is the perfect sweet ending to a Hanukkah meal. Try serving it with plain yogurt, sweetened sour cream or ricotta cheese.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 cups water
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 4 ounces dried apricots, (3/4 cup)
  • 4 ounces pitted prunes, (3/4 cup)
  • 4 ounces dried pear halves, cut in half (3/4 cup)

Preparation

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  1. Stir water, sugar, cinnamon, cloves and salt in a large saucepan over medium-high heat until the sugar dissolves. Add apricots, prunes and pears and bring to a simmer. Cover, reduce heat and simmer slowly for 30 minutes.
  2. Uncover and continue simmering slowly until thickened, about 10 minutes. Let cool completely before serving. Serve at room temperature or chilled.
  • Make Ahead Tip: Store, covered, in a plastic or glass container in the refrigerator for up to 5 days.

Nutrition information

  • Per serving: 215 calories; 0 g fat(0 g sat); 4 g fiber; 54 g carbohydrates; 1 g protein; 0 mcg folate; 0 mg cholesterol; 43 g sugars; 1088 IU vitamin A; 3 mg vitamin C; 21 mg calcium; 1 mg iron; 103 mg sodium; 486 mg potassium
  • Nutrition Bonus: Vitamin A (20% daily value)
  • Carbohydrate Servings: 3 1/2
  • Exchanges: 2 1/2 fruit, 1 other carbohydrate

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