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Fruit Compote with Ginger

Makes: 10 to 12 servings
Prep 15 mins Cook 6 hrs to 8 hrs  on Low or High 3 to 4 hours
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)
  • Servings Per Recipe 10,
  • cal. (kcal) 128,
  • carb. (g) 33,
  • sugar (g) 27,
  • pro. (g) 1,
  • vit. A (IU) 534,
  • vit. C (mg) 16,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • sodium (mg) 3,
  • Potassium (mg) 370,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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