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Winter Fruit Compote

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By Betty Crocker Kitchens
Updated Jan 23, 2015
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This easy fruit mixture can be served atop ice cream, shortbread or angel food cake—or give it as a holiday gift!

Winter Fruit Compote

  • Prep Time 10 min
  • Total 13 hr 15 min
  • Servings 10
  • Ingredients 9
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Ingredients

  • 1 cup ruby port
  • 1/2 cup orange juice
  • 1/2 cup packed light brown sugar
  • 1 package (9 oz) dried pitted plums
  • 1 package (8 oz) dried Mission figlets, trimmed, cut in half
  • 1 package (6 oz) dried apricots, thinly sliced
  • 1/2 cup golden raisins
  • 2 teaspoons grated lemon peel
  • 4 star anise

Instructions

  • Step 
    1
    In 4-cup glass measuring cup, stir ruby port, orange juice and brown sugar until sugar is dissolved.
  • Step 
    2
    In ungreased 11x7-inch pan, mix remaining ingredients. Pour port mixture over dried fruit mixture; toss gently to combine. Cover with foil; refrigerate 12 to 24 hours.
  • Step 
    3
    Heat oven to 350°F. Bake compote covered 45 to 50 minutes or until thoroughly heated and fruit is soft. Let stand 15 minutes. Remove and discard star anise. Serve with slotted spoon.

Nutrition

270 Calories
0g Total Fat
2g Protein
63g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Total Fat
0g
0%
Saturated Fat
0g
0%
Sodium
10mg
0%
Total Carbohydrate
63g
0%
Dietary Fiber
6g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Fruit; 2 1/2 Other Carbohydrate;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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