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Popcorn Truffles
Candy keeps the Tooth Fairy in business. Help fund her retirement by making these amazingly simple candy recipes.
Winter Fruit Compote
Yield: Makes 4 servings
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:
1.
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.
2.
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.
Nutritional Information:
| Serving Size: | |
| 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 |
This recipe appears in:
Compotes & Fondue
