Apricot & Kumquat Compote

From EatingWell: November/December 1993

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

Apricot & Kumquat Compote Recipe

Makes: 4 servings

Active Time: 10 minutes

Total Time: 40 minutes

Nutrition Profile

Low cholesterol | Low saturated fat | Low sodium | Heart healthy | High fiber | Gluten free |

View Our Nutrition Guidelines »

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

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Preparation

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

Ethnic/Regional: Middle Eastern

Health & Diet Considerations: Low cholesterol; Low saturated fat; Low sodium; Heart healthy; High fiber; Gluten free

Ease of Preparation: Easy

Total Time: 45 minutes or less

Servings: 4

Preparation/ Technique: Braise/Stew

Meal/Course: Brunch; Dessert

Season: Fall; Winter

Style/Theme: Birthday; Entertaining, casual; Entertaining, formal; Vegan; Vegetarian

Type of Dish: Desserts, fruit

Publication: November/December 1993

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