Dried Fruit Compote

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2003

Ingredients

  • 1 cup pitted prune
  • 1 cup dried Calimyrna fig
  • 1 cup dried apricot
  • 1/2 cup dried cranberry
  • 1/2 cup raisin
  • 1 stick cinnamon
  • 10 whole allspice
  • 10 whole cloves
  • 2 strips (3 inches/8cm) orange rind
  • 1 cup orange juice
Garnish:
  • 1 orange sliced

Method

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.

Nutritional facts Pper serving: about

  • Sodium 10 mg
  • Protein 3 g
  • Calories 250.0
  • Total fat 1 g
  • Potassium 908 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 64 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 60.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Dried Fruit Compote

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