Dried Fruit Compote 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




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


  • Iron 19.0
  • Folate 6.0
  • Calcium 8.0
  • Vitamin A 18.0
  • Vitamin C 60.0
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Dried Fruit Compote