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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
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
Ingredients
- 3 medium pears, peeled if desired, cored, and cubed
- 1 15 1/2ounce canpineapple 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 (µg) 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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