Pair this tart compote with waffles or pancakes for a decadent brunch. Or, top with vanilla ice cream for a twist on apple pie à la mode.

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Ingredients

Directions

  • In a 3-1/2- or 4-quart slow cooker, combine undrained pineapple, the plums, apples, pears, and apricots. In a small bowl, combine brown sugar, melted butter, sherry, tapioca, and salt. Pour brown sugar mixture over fruit; stir to combine.

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  • Cover and cook on low-heat setting for 3-1/2 to 4 hours or on high-heat setting for 1-1/2 to 2 hours. Makes 12 to 14 servings.

Nutrition Facts

148 calories; 4 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 10 mg cholesterol; 79 mg sodium. 218 mg potassium; 28 g carbohydrates; 2 g fiber; 23 g sugar; 1 g protein; 389 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 0 mg iron;

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