Fruit Compote with Ginger
- 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.
From the Test Kitchen
To toast coconut or nuts, preheat oven to 350 degrees 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 (Fruit Compote with Ginger)
- Per serving:
- 128 kcal ,
- 3 mg sodium ,
- 33 g carb. ,
- 27 g sugar ,
- 1 g pro.