Baked Compote of Winter Fruit

Becky Luigart-Stayner; Lydia DeGaris-Pursell

This simple compote of pears, apples, and cranberries smells wonderful while it bakes. The applesauce adds body to the syrup.

Yield: 6 servings (serving size: 1 cup compote and 1/2 cup low-fat ice cream)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 260
  • Calories from fat: 9%
  • Fat: 2.5g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.6g
  • Carbohydrate: 57.6g
  • Fiber: 5g
  • Cholesterol: 5mg
  • Iron: 0.4mg
  • Sodium: 49mg
  • Calcium: 115mg

Ingredients

  • 1/2 cup applesauce
  • 1 1/2 cups fresh cranberries
  • 1/2 cup ruby port or other sweet red wine
  • 1/2 cup apple cider
  • 1/3 cup sugar
  • 1 (1-inch) slice lemon rind strip
  • 4 cups sliced peeled Golden delicious apple (about 1 1/4 pounds)
  • 2 cups firm Anjou pears, cored and cut into 1/4-inch-thick wedges (about 3/4 pound)
  • Cooking spray
  • 3 cups vanilla low-fat ice cream

Preparation

  1. Preheat oven to 400°.
  2. Spoon applesauce onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula.
  3. Combine cranberries, wine, cider, sugar, and rind in a small saucepan; bring to a simmer over medium heat, stirring occasionally. Remove from heat; stir in applesauce.
  4. Combine the apple and pears in an 11- x 7-inch baking dish coated with cooking spray. Pour the cranberry mixture over the apple mixture. Cover and bake at 400° for 25 minutes. Uncover and bake an additional 10 minutes or until fruit is tender, basting occasionally with liquid from dish. Remove rind. Serve compote with ice cream.
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