A simple dessert that's usually served chilled, fruit compote can trace its history back to colonial cookbooks — and to Good Housekeeping's October 1886 issue. This contemporary compote (which is naturally fat-free) includes seven dried and fresh fruits, from figs to oranges, simmered in a spiced sugar-brandy syrup. Spoon over cake, ice cream, or — for a low-fat finale to a meal — top with a dollop of Greek yogurt.
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- Yields:
- 18
- Total Time:
- 40 mins
- Cal/Serv:
- 120
Ingredients
- 2 large navel oranges
- 3 1/2 c. water
- 1/2 c. sugar
- 1/2 c. brandy
- 1 cinnamon stick
- 1 whole star anise
- 2 large ripe Bartlett pears
- 1 large Granny Smith apple
- 1 large Gala or Fuji apple
- 1 c. dried Calimyrna figs
- 1 c. dried apricots
- 1 c. dried plums (prunes)
- 1/4 c. dried sour cherries
Directions
- Step 1With vegetable peeler, from orange(s), remove 3 strips peel (each 3 inches long) and squeeze ¾ cup juice. Set peel and juice aside separately.
- Step 2In 4-quart saucepan, combine water, sugar, brandy, cinnamon, star anise, and reserved orange peel. Cover and heat to boiling on high; reduce heat to medium and simmer 5 minutes.
- Step 3Meanwhile, peel and core pears and apples, then cut each fruit into 1/4-inch-thick slices.
- Step 4Stir figs, apricots, plums, and cherries into saucepan; simmer 5 minutes. Stir in pears and apples and simmer 10 minutes or until fruit is tender but not mushy, stirring occasionally.
- Step 5Remove compote from heat and stir in reserved orange juice. Let stand at least 30 minutes and up to 2 hours. Discard orange peel, cinnamon, and star anise before serving.
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