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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
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 3 mg sodium. 370 mg potassium; 33 g carbohydrates; 0 g fiber; 27 g sugar; 1 g protein; 534 IU vitamin a; 16 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

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