Apricot & Kumquat Compote
From EatingWell: November/December 1993
Pistachios add a celebratory touch to this apricot and kumquat compote.
- 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.
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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- Type of Dish
- Desserts, fruit
- Middle Eastern
- Ease of Preparation
- Total Time
- 45 minutes or less
- Preparation/ Technique
- November/December 1993