Dried Fruit Compote
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Pper serving: about | - |
| cal | 250 |
| pro | 3 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 64 g |
| fibre | 10 g |
| chol | 0 mg |
| sodium | 10 mg |
| potassium | 908 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 19 |
| vit A | 18 |
| vit C | 60 |
| folate | 6 |
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.
Ingredients
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.
Source : Canadian Living Magazine: November 2003
- Keywords : Condiments/sauces; Dessert; Lactose-free; Cranberries; Orange juice; Brunch; Make-Ahead; Breakfast; Apricots; Figs; Prunes;
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