Honey Grapefruit Winter Compote

Author: Canadian Living

This compote from Elizabeth Baird is very versatile. Serve it for brunch, or serve for dessert with crème fraîche or thick yogurt.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: January 2004

Ingredients

  • 4 cardamom pods
  • 1 cinnamon stick
  • 1/4 cup liquid honey
  • 2 strips lemon peel
  • 2 tablespoons lemon juice
  • 1 lb mixed dried fruit (apricots, prunes, figs, pears and cranberries)
  • 3 pink grapefruits
  • 3 red grapefruits

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 4 mg
  • Protein 2 g
  • Calories 221.0
  • Total fat trace
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 58 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 92.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Honey Grapefruit Winter Compote

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