Cold wind whipping outside? Grab a blanket and snuggle up with a serving of this warm fruit compote. The mixed fruit is slow-cooked with fresh ginger and served with toasted, flaked coconut making it the perfect after-dinner treat on cold night.

Source: Diabetic Living Magazine


Recipe Summary

3 hrs 15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • In a 3 1/2- or 4-quart slow cooker, combine pear, undrained pineapple, dried apricots orange juice concentrate, tapioca and ginger (see Tip).

  • Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in cherries at the end.

  • To serve, spoon warm compote into dessert dishes. Top with coconut.


Tips: To toast coconut, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.

For easy cleaning, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

1/2 cup
124 calories; protein 1.5g; carbohydrates 29.4g; dietary fiber 3.5g; sugars 23.1g; fat 1.2g; saturated fat 0.9g; vitamin a iu 463.3IU; vitamin c 14mg; folate 14.9mcg; calcium 17.8mg; iron 0.6mg; magnesium 14.7mg; potassium 275mg; sodium 10.1mg.

1 fruit, 1 other carbohydrate