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Add a photoServings: 8
Ingredients
- 1 c. water
- 1 c. ruby Port
- 1/2 c. sugar
- 2 x cinnamon sticks
- 2 Tbsp. finely-minced crystallized ginger
- 2 bag mixed dry fruits - (8 ounce ea) large pcs quartered
Directions
- Combine 1 c. water, Port, sugar, cinnamon sticks, and ginger in heavy medium saucepan. Bring to boil over high heat, stirring till sugar dissolves. Add in fruit. Reduce heat to medium. Simmer till fruit is tender and syrup thickens slightly, stirring occasionally, about 10 min. Transfer compote to bowl. Cover and refrigerateat least 4 hrs and up to 1 day.
- This recipe yields 6 to 8 servings.
- Comments: Carol Gilbert of Saratoga, California, writes: "I've been working full-time since my daughter was in high school, but it took about ten years to get over the notion which I should be cooking everything u the way my mother did u and climb the corporate ladder. There's simply not sufficient time. I finally realized I didn't have to make everything from scratch; now I give myself permission to buy a dessert or possibly a salad dressing if I need to."
- Sweet and spicy, this compote is a great topping for vanilla ice cream. Carol also serves it with lb. cake. Begin the recipe at least four hrs and up to one day ahead.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 8 servings | |
| Calories 53 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 18mg | 1% |
| Total Carbs 13.45g | 4% |
| Dietary Fiber 0.2g | 1% |
| Sugars 12.53g | 8% |
| Protein 0.12g | 0% |
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