TOTAL TIME: Prep: 20 min. + standing
MAKES: 4-6 servings


  • 1 cup apple juice
  • 1 cinnamon sticks (2 inches)
  • 1/2 cup coarsely chopped pitted dried plums
  • 1/2 cup coarsely chopped dried apricots
  • 1 tablespoon grated orange peel
  • 1 medium orange, peeled, sectioned and chopped
  • 1 medium grapefruit, peeled, sectioned and chopped
  • 1 medium Granny Smith apple, peeled and chopped
  • 1 firm banana, sliced
  • 1/3 cup orange juice
  • 2 tablespoons brown sugar
  • 3 tablespoons chopped walnuts


  1. In a saucepan, cook and stir apple juice and cinnamon stick until mixture boils. Remove from the heat; add plums and apricots.Cover and let stand for 6 hours or overnight or until fruit is soft. Remove cinnamon stick. Add orange peel, orange, grapefruit, apple, banana, orange juice and brown sugar; mix well. Pour into serving bowl. Top with walnuts. Yield: 4-6 servings.
Originally published as Hearty Fruit Compote in Cookin' Up Country Breakfasts Cookbook 1994, p88

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