Baked Compote of Winter Fruit

2 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
6 servings (serving size: 1 cup compote and 1/2 cup low-fat ice cream)
January 2002
RECIPE BY Cooking Light

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

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Step 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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Ratings & Reviews

rstarrlemaitre's Review

PNWDad
February 01, 2011
I loved everything here except the cranberries, which I thought were a tad too tart. I would add some extra sugar, or perhaps cinnamon/nutmeg to offset the tartness a tad.

PNWDad's Review

rstarrlemaitre
December 24, 2010
OK, good recipe. I served it for Christmas Eve dinner with my ham. Cooked well at lower temps so that went OK. Since the recipe didn't specify, I peeled the pears and it worked out well. The comments from the family were, very good, tastes like wine, needs more ice cream...but all in all, was pretty good and very pretty/light for the dinner. If I were to change anything, maybe a little more thickness to the syrup (but not with sugar). A family member suggested nuts and I agree, might be good with some pecans or a few walnuts. How about some seasoning, like cinnamon or allspice?
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