Winter Fruit Compote

Name: Winter Fruit Compote
Prep time: 10 min
Total time: 13 h 15 min
Yield: 10
Ingredients: 1 cup ruby port; 1/2 cup orange juice; 1/2 cup packed light brown sugar; 1 package (9 oz) dried pitted plums; 1 package (8 oz) dried Mission figlets, trimmed, cut in half; 1 package (6 oz) dried apricots, thinly sliced; 1/2 cup golden raisins; 2 teaspoons grated lemon peel; 4 star anise

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Prep 10 min
Total 13 hr 15 min
Servings 10

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This easy fruit mixture can be served atop ice cream, shortbread or angel food cake—or give it as a holiday gift!

By Betty Crocker Kitchens

Updated Jan 23, 2015

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Ingredients

1 cup ruby port
1/2 cup orange juice
1/2 cup packed light brown sugar
1 package (9 oz) dried pitted plums
1 package (8 oz) dried Mission figlets, trimmed, cut in half
1 package (6 oz) dried apricots, thinly sliced
1/2 cup golden raisins
2 teaspoons grated lemon peel
4 star anise

Steps

1

In 4-cup glass measuring cup, stir ruby port, orange juice and brown sugar until sugar is dissolved.
2

In ungreased 11x7-inch pan, mix remaining ingredients. Pour port mixture over dried fruit mixture; toss gently to combine. Cover with foil; refrigerate 12 to 24 hours.
3

Heat oven to 350°F. Bake compote covered 45 to 50 minutes or until thoroughly heated and fruit is soft. Let stand 15 minutes. Remove and discard star anise. Serve with slotted spoon.

Nutrition

270 Calories, 0g Total Fat, 2g Protein, 63g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 270

Total Fat: 0g; 0%

Saturated Fat: 0g; 0%

Sodium: 10mg; 0%

Total Carbohydrate: 63g; 0%

Dietary Fiber: 6g; 0%

Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 0%

Exchanges:

1 1/2 Fruit; 2 1/2 Other Carbohydrate;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Weekly Whisks