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Fruit Compote with Ginger
- Makes: 10 to 12 servings
- Slow Cook
6 hrs to 8 hrs (low) or 3 to 4 hours (high)
ripe yet firm fresh pears
15 1/2 -
pineapple chunks, undrained
dried apricots, quartered
frozen orange juice concentrate
packed brown sugar
grated fresh ginger or 1/2 teaspoon ground ginger
frozen unsweetened pitted dark sweet cherries
Flaked coconut, toasted (see tip, page xx)
Macadamia nuts or pecans, chopped and toasted (see tip, page xx)
If desired, peel pears. Cut pears into quarters and remove cores. Cut pear quarters into chunks. In a 3 1/2- or 4-quart slow cooker combine pears, pineapple, apricots, orange juice concentrate, brown sugar, tapioca, and ginger.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in cherries.
Serve warm. Top each serving with coconut and nuts.
(Fruit Compote with Ginger)
Servings Per Recipe 10, sugar (g) 27, sodium (mg) 3, carb. (g) 33, Folate (µg) 16, calcium (mg) 30, cal. (kcal) 128, Potassium (mg) 370, Pyridoxine (Vit. B6) (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, iron (mg) 1, vit. C (mg) 16, Thiamin (mg) 0, pro. (g) 1, vit. A (IU) 534