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

Makes 4 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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

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, 1 g mono); 0 mg cholesterol; 65 g carbohydrate; 2 g protein; 5 g fiber; 26 mg sodium; 474 mg potassium.
Nutrition bonus: Vitamin C (21% daily value).
4 Carbohydrate Servings
Exchanges: 1 1/2 fruit, 2 1/2 other carbohydrate