Fig, Apple, and Apricot Compote
This compote, a combination of cooked dried fruit infused with aromatic spices, can be served on its own as a breakfast or dessert, or used as a topping for yogurt or oatmeal. It provides sweetness and toothsome texture with no added processed sugar.
For a softer consistency, add more apple cider and simmer longer to break down the fruit further. If you plan to use the compote primarily as a breakfast topping or spread for crackers or toast, cut the fruit into smaller, bite-sized pieces.
If you have cheesecloth, make a sachet to hold the spices. If not, remove the cloves before adding the fruit, since they can be hard to locate afterward.
If you don¡¯t have star anise or cardamom pods on hand, just omit those seasonings.
Ingredients
6 servings
- 1 cup pasteurized apple cider or 100 percent apple juice
- 4 cardamom pods
- 2 cloves
- 1 star anise
- 1 cinnamon stick
- 1/2 cup dried apple slices
- 1/2 cup dried apricots, quartered
- 1/2 cup dried pitted prunes, quartered
- 1/2 cup dried figs, quartered
- 1/4 cup dried unsweetened cherries
Tip: Prunes, apricots, and cherries contain health-promoting phytonutrients.
Instructions
In a saucepan, combine the apple cider, cardamom pods, cloves, star anise, and cinnamon stick and bring to a boil.
Reduce the heat, remove the cloves, add the apples, apricots, prunes, figs, and cherries, and simmer for 8 to 10 minutes, or until the liquid is absorbed, stirring occasionally.
Let cool and discard cardamom pods, star anise, and cinnamon stick before serving.
Per serving
Calories: 150
Fat: 0 g
Saturated fat: 0 g
Cholesterol: 0 mg
Sodium: 10 mg
Carbohydrate: 38 g
Dietary fiber: 4 g
Sugars: 28 g
Protein: 1 g
Calcium: 40 mg
Potassium: 430 mg
- Excerpted from
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