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.


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

Recipe from

Nutritional Information

Calories 260
Caloriesfromfat 9 %
Fat 2.5 g
Satfat 1.1 g
Monofat 0.7 g
Polyfat 0.2 g
Protein 3.6 g
Carbohydrate 57.6 g
Fiber 5 g
Cholesterol 5 mg
Iron 0.4 mg
Sodium 49 mg
Calcium 115 mg


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


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.


January 2002