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Brown sugar brings depth to the sweetness in this fruity compote. Serve it topped with low-fat vanilla ice cream or frozen yogurt for an irresistible hot-cold effect.

Source: Better Homes and Gardens


Recipe Summary

15 mins
6 hrs
6 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • If desired, peel pears. Cut pears into quarters and remove cores. Cut pear quarters into chunks. In a 3 1/2- or 4-quart slow cooker combine pears, pineapple, apricots, orange juice concentrate, brown sugar, tapioca, and ginger.

  • 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.

  • Serve warm. Top each serving with coconut and nuts.


To toast coconut or nuts, preheat oven to 350°F. Spread coconut or nuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.

Nutrition Facts

128 calories; carbohydrates 33g; sugars 27g; protein 1g; vitamin a 534.5IU; vitamin c 15.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 16.1mcg; sodium 3mg; potassium 370mg; calcium 30.3mg; iron 0.7mg.