Honey Grapefruit Winter Compote
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 221 |
| pro | 2 g |
| total fat | 0 |
| 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 |
This compote from Elizabeth Baird is very versatile. Serve it for brunch, or serve for dessert with crème fraîch
e or thick yogurt.
Ingredients
- 4 cardamom pods
- 1 cinnamon stick
- 1/4 cup liquid honey
- 2 strips lemon peel
- 2 tbsp lemon juice
- 1 lb mixed dried fruit, (apricots, prunes, figs, pears and cranberries)
- 3 large pink grapefruits 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
- Keywords : Brunch; Dessert; Boil; Grapefruits; Honey; Make-Ahead; Dried fruit;
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