Fruit Compote Recipe
Fruit Compote Recipe photo by Taste of Home

Fruit Compote Recipe

Publisher Photo
Whether you prepare this fruit dish for brunch, offer it as an appetizer or top it with a dollop of whipped cream for a light dessert, your guests will be happy. It's brimming with color and flavor and is especially welcoming during wintertime.
TOTAL TIME: Prep: 30 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 12 servings

Ingredients

  • 1 can (20 ounces) unsweetened pineapple tidbits
  • 1 can (11 ounces) mandarin oranges
  • 2 tablespoons quick-cooking tapioca
  • 1/4 cup thawed orange juice concentrate
  • 1-1/2 cups seedless red grapes, halved
  • 1 package (10 ounces) frozen unsweetened sliced peaches
  • 1-1/2 cups fresh or frozen raspberries
  • 1 medium firm banana, sliced

Nutritional Facts

1 serving (1/2 cup) equals 96 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 24 g carbohydrate, 2 g fiber, 1 g protein.

Directions

  1. Drain pineapple and oranges, reserving juice; set fruit aside. In a large microwave-safe bowl, combine tapioca and reserved juices; let stand for 5 minutes. Microwave, uncovered, on high for 2-3 minutes or until clear and thickened, stirring several times. Stir in orange juice concentrate.
  2. In a large bowl, combine the pineapple, oranges, grapes and peaches. Add tapioca mixture; toss to coat. Cover and refrigerate overnight. Just before serving, stir in the raspberries and banana. Yield: 12 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Fruit Compote in Country Woman Christmas Annual 2006, p27

Nutritional Facts

1 serving (1/2 cup) equals 96 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 24 g carbohydrate, 2 g fiber, 1 g protein.

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Reviewed Apr. 8, 2011

classy, delicious and pretty

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