Honey Grapefruit Winter Compote
This compote from Elizabeth Baird is very versatile. Serve it for brunch, or serve for dessert with crème fraîche or thick yogurt.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 221 |
| pro | 2 g |
| total fat | trace |
| sat. fat | 0 g |
| carb | 58 g |
| fibre | 8 g |
| chol | 0 mg |
| sodium | 4 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 11% |
| vit A | 12% |
| vit C | 92% |
| folate | 7% |
-
4 cardamom pods
1 cinnamon stick
1/4 cup (50 mL) liquid honey
2 strips lemon peel
2 tbsp (25 mL) lemon juice
1 lb (500 g) mixed dried fruit (apricots, prunes, figs, pears and cranberries)
3 large pink or red grapefruits
Preparation:
Lightly crush cardamom pods and cinnamon stick; place in saucepan along with 1 cup (250 mL) water, honey and lemon peel and juice. Bring to boil; reduce heat and simmer for 5 minutes. Add dried fruit; stir to coat. Cover and simmer, stirring occasionally, until puffed and tender, 30 minutes. Transfer to bowl; let cool. (Make-ahead: Cover and refrigerate for up to 4 days.)
Meanwhile, cut off skin and outer membranes of grapefruits. Working over dried fruit mixture to catch juices, cut between membranes and fruit to release sections into bowl; stir gently. Discard cardamom and cinnamon.
Source
Canadian Living Magazine: January 2004
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