Sunday, December 26, 2010

Fresh Fruit Compote

This recipe is AMAZING! If you want something delicious and not too heavy, make this to bring to a pot luck...or to snack on all day every day like I have been doing over Christmas. (The cinnamon makes it a versatile dish for summer or winter. I loved it!) My mother in law made this for Christmas. She got the recipe from Southern Living Light Cookbook (1983). It makes 12 servings (105 calories per 1 cup).

What you need:
  • 1 (15 1/2 oz) can unsweetened pineapple tidbits, drained- save the juice!
  • 1 can mandarin oranges, drained (don't need the juice, or use fresh if you want to peel seed and chop)
  • 2 medium apples, unpeeled, seeded, chopped
  • 2 medium bananas, sliced
  • 1 medium yellow apple, unpeeled seeded and chopped
  • 1 medium pear, unpeeled, seeded and chopped
  • 2 cups seedless grapes (red, white, or black- your preference)
  • 1/2 the juice from pineapple tidbits
  • 1 1/2 Tbsp cornstarch
  • 1 tsp sugar (or splenda)
  • 1/2 tsp cinnamon
  • 1/2 cup water
  • 1 1/2 Tbsp lemon juice
  • zest of 1 orange (this is a modification from the original)
  • zest of 1 lemon (this is a modification from the original)
What to do:
  1. Combine cornstarch, sugar, and cinnamon in a medium saucepan
  2. Gradually add water until smooth
  3. Cook over med heat, stirring constantly until mixture comes to a boil.
  4. Boil 1 minute.
  5. Remove from heat.
  6. Stir in pineapple juice, lemon juice, and zests.
  7. Cool.
  8. Combine all fruit in a large bowl.
  9. Pour sauce over top
  10. Toss gently
  11. Chill thoroughly.
Then you're done!

Hope to see less of each other next time!

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