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Apricot & Kumquat Compote

November/December 1993

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


Apricot & Kumquat Compote

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 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

  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

Per serving: 272 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 65 g carbohydrates; 2 g protein; 5 g fiber; 26 mg sodium; 474 mg potassium.

Nutrition Bonus: Vitamin C (21% daily value).

Carbohydrate Servings: 4

Exchanges: 1 1/2 fruit, 2 1/2 other carbohydrate


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Recipe Categories

Season
Winter
Fall
Type of Dish
Desserts, fruit
Ethnic/Regional
Middle Eastern
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Preparation/ Technique
Braise/Stew
Meal/Course
Brunch
Dessert
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