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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Baked Compote of Winter Fruit

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

Cooking Light JANUARY 2002

  • Yield: 6 servings (serving size: 1 cup compote and 1/2 cup low-fat ice cream)

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

Preheat oven to 400°.

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.

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.

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.

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
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Baked Compote of Winter Fruit recipe

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