Fruit compote with ginger
Number of Servings: 12
Serving Size: 1/2 cup
Yield: 6 cups
Prep: 15 min
Slow Cook: 6 hr to 8 hr (low) or 3 to 4 hours (high)
3 medium ripe yet firm fresh pears
1 15.5-ounce can pineapple chunks (juice pack), undrained
3/4 cup dried apricots, quartered
3 tablespoons frozen orange juice concentrate
2 tablespoons packed brown sugar
1 tablespoon quick-cooking tapioca
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
2 cups frozen unsweetened pitted dark sweet cherries
1/4 cup flaked coconut, toasted
1/4 cup macadamia nuts or pecans, chopped and toasted
1. If desired, peel pears. Core and cut pears into 1 1/2- to 2-inch chunks. In a 3 1/2- or 4-quart slow cooker combine pears, pineapple, apricots, orange juice concentrate, brown sugar, tapioca, and ginger.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in cherries. Let stand 5 minutes.
3. Serve warm. Top each serving with coconut and nuts.
Nutrition Facts (per serving): 131 cal., 3 g Fat, total (1 g sat. fat, 2 g Monounsaturated fat, 0 g Polyunsaturated fat, 0 g Trans fatty acid), 0 mg chol., 27 g carb., 9 mg sodium, 3 g fiber, 22 g sugar, 1 g pro.
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