Fruit Compote with Ginger

Fruit Compote with Ginger Enlarge Image
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2 users rated this recipe an average rating of 3.0
Makes:
10 servings
Prep:
15 mins
Cook:
6 hrs to 8 hrs on Low or High 3 to 4 hours
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Fruit Compote with Ginger

Ingredients
3
medium pears, peeled if desired, cored, and cubed
1
15 1/2 ounce can pineapple chunks, undrained
1
cup dried apricots, quartered
3
tablespoons frozen orange juice concentrate
2
tablespoons packed brown sugar
1
tablespoon quick-cooking tapioca
1
teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
2
cups frozen unsweetened pitted dark sweet cherries
 
Flaked coconut, toasted (see tip, page ?)
 
Macadamia nuts or pecans, chopped and toasted (see tip, page ?)

Directions

  1. In a 3 1/2- or 4-quart slow cooker combine pear, undrained pineapple, dried apricots, orange juice concentrate, brown sugar, tapioca, and ginger.
  2. 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.
  3. To serve, spoon warm compote into dessert dishes. If desired, top with coconut and nuts.

Nutrition Facts

(Fruit Compote with Ginger)
    Per serving:
  • 128 kcal cal.,
  • 3 mg sodium,
  • 33 g carb.,
  • 27 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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