On a wintry evening what's more cozy than compote, like this one with dried cranberries and apricots, apples, and easy canned pie filling.
(2-inch) cinnamon stick
small apples, peeled, sliced
cup sweetened dried cranberries
cup golden raisins
cup halved dried apricots
(8-oz.) can pineapple tidbits in unsweetened juice, undrained
cup orange juice
(21-oz.) can peach pie filling
Place cinnamon stick in 1 1/2 to 2 1/2-quart slow cooker. Layer with apples, cranberries, raisins, apricots and pineapple with liquid. Sprinkle with sugar. Pour orange juice over top.
Cover; cook on Low setting for 5 to 6 hours.
Just before serving, gently stir mixture. Remove and discard cinnamon stick. Gently stir in pie filling, cutting peach slices into smaller pieces as necessary. Serve in small dessert dishes or if desired, serve warm over pound cake or ice cream.
Compote is fresh or dried fruit that has been slowly cooked with sugar, and sometimes liquor and spices. Slow-cooking preserves the fruits' shape, texture and flavor. In Europe compote is served chilled or at room temperature for dessert.
Prepared pie filling helps thicken this slow-cooked recipe. Fruit-pie filling is added shortly before serving to retain its pretty color and texture.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/2 Cup
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Fruit; 2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.