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Winter Fruit Compote
Winter Fruit Compote
YIELD Makes 4 servings
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INGREDIENTS
| 1 | can (16 ounces) pitted dark sweet cherries in syrup, undrained |
| 1 | teaspoon cornstarch |
| 1‑1/2 | tablespoons honey |
| 1 | tablespoon almond-flavored liqueur or 1/2 teaspoon almond extract |
| 2 | ripe Bartlett or Comice pears, peeled, cored and cut into 1-inch cubes |
| 1 | teaspoon chopped fresh mint |
| Fresh mint sprigs for garnish (optional) | |
PREPARATION:
- Drain cherries, reserving 1/4 cup syrup. Combine reserved syrup and cornstarch in small bowl; mix until smooth. Add mixture to saucepan; bring to a boil over medium-high heat, stirring frequently. Reduce heat to simmer. As mixture begins to thicken, stir in honey and liqueur.
- Stir in pears and cherries. Cook 2 minutes or until fruit is warm, stirring occasionally. Spoon into dessert dishes; sprinkle with fresh mint and garnish with mint sprigs, if desired. Serve warm or at room temperature.
This recipe appears in: Compotes & Fondue
NUTRITIONAL INFORMATION:
| Fiber | 4 g |
| Carbohydrate | 41 g |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 3 % |
| Calories | 164 |
| Protein | 1 g |
| Sodium | 4 mg |
DIETARY EXCHANGE:
| Fruit | 2-1/2 |
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