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Plum Compote
Ingredients
- 1 cup pitted prunes
- 1 cup dried apricots
- 3/4 cup dried apple slices, halved
- 1/2 cup dried cherries
- 3 bay leaves (or 1 dried bay leaf)
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 3 cups port wine or cranberry juice
Directions
1. Combine all ingredients in a nonreactive medium-size saucepan. Bring to simmering. Cover partially, and simmer very slowly for 40 minutes. Uncover and simmer for 10 minutes longer or until the fruit is tender and the port is slightly reduced and thickened. Remove and discard bay leaves.
From the Test Kitchen
- If desired, chop dried fruit prior to cooking to make a spreadable compote.
- Store for up to 5 days.
Nutrition Facts
(Plum Compote)
- Servings Per Recipe 12,
- cal. (kcal) 201,
- carb. (g) 37,
- fiber (g) 3,
- sugar (g) 22,
- pro. (g) 1,
- vit. A (IU) 632,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- sodium (mg) 49,
- Potassium (mg) 319,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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