Apple & Prune Compote
Servings: 6
Utensils
3 Qt. covered Saucepan
Nutritional Facts
- Calories 225,1
- Proteins 1,8 g
- Fat 0,6 g
- % Fat 2,2 %
- Carbohidrates 55 g
- Fiber 6,6 g
- Cholesterol 0 mg
- Sodium 8 mg
Ingredients
- 1 Tbsp. Grated orange zest
- ½ Cup sugar
- 1 Cup freshly squeezed orange juice
- ½ Cup water
- ½ Cup white wine, or white grape juice
- 2 Cinnamon sticks, about 3 inches each
- 3 Large tart green apples, unpeeled, quartered and cored
- 1 Cup pitted prunes, halved
- ½ Cup dried apricot halves
- 2 Tbsp. Nonfat sour cream, or vanilla yogurt, garnish
- Ground nutmeg, garnish
Preparation
In sauce pan, combine orange zest and sugar; add orange juice, water, wine and cinnamon sticks. Cook and stir over low heat until sugar dissolves. Increase heat to medium; cook uncovered, 5 minutes.
Thinly slice apples; add to hot syrup with prunes and apricots. Cover with Temp-Tone® control OPEN; cook until tone sounds. Reduce heat to low, close control and simmer 20 minutes. Serve warm, topped with a teaspoonful of sour cream or yogurt; garnish with dash of nutmeg, if desired.
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