Dried Fruit Compote

January/February 1998

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This quick and easy fruit compote is handy to have on hand for days when you're struggling to get all your servings of fruit.

Dried Fruit Compote

Makes: 6 servings, about 1/2 cup each

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  • 4 cups white grape juice, or apple juice
  • 2 teaspoons aniseed, or 1 cinnamon stick
  • 1 1/2 teaspoon honey
  • Fresh zest of 1 lemon, cut into julienne
  • 1 12-ounce package mixed dried fruit, such as apricots, apples, pears, peaches and prunes


  1. Combine grape (or apple) juice, aniseed (or cinnamon stick), honey and lemon zest in a large saucepan. Bring to a simmer over low heat. Add fruit and simmer, uncovered, until softened, about 10 minutes.
  2. Transfer fruit to a bowl with a slotted spoon. Increase heat to medium and simmer poaching liquid until reduced to 1 cup, 10 to 15 minutes. Pour over the reserved fruit. Refrigerate, covered, until cold, several hours or overnight.


Per serving: 246 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 60 g carbohydrates; 2 g protein; 4 g fiber; 95 mg sodium; 290 mg potassium.

Nutrition Bonus: Vitamin C (425% daily value).

Carbohydrate Servings: 4

Exchanges: 4 fruit

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