Dried Fruit Compote
Dried fruits — such as apricots, figs, prunes and raisins — are all high in potassium, an important mineral in the battle against hypertension. Serve this compote for breakfast, brunch or dessert with a dollop of Vanilla Yogurt Topping.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 250 |
| pro | 3 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 64 g |
| fibre | 10 g |
| chol | 0 mg |
| sodium | 10 mg |
| 908 mg potassium. % RDI: | - |
| calcium | 8% |
| iron | 19% |
| vit A | 18% |
| vit C | 60% |
| folate | 6% |
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1 cup (250 mL) each dried calimyrna figs, dried apricots and pitted prunes
1/2 cup (125 mL) raisins or dried cranberries
1 stick cinnamon
10 each whole cloves and allspice
2 strips (3 inches/8 cm) orange rind
1 cup (250 mL) orange juice
Garnish:
1 orange, sliced
Preparation:
Trim stems from figs. In saucepan, combine figs, apricots, prunes, raisins, cinnamon stick, cloves, allspice, orange rind and juice and 3 cups (750 mL) water; bring to boil. Cover, reduce heat and simmer until fruit is tender, about 20 minutes.
Discard cinnamon, cloves and allspice; let cool. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Garnish: Garnish each serving with orange slices.
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