Spicy Fruit Compote
Yield
6 servingsPrep
20 minCook
20 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
cinnamon sticks
|
*
|
| 6 | each |
cloves
whole |
*
|
| ¼ | cup |
sugar
|
|
| ½ | cup |
port wine
|
*
|
| ½ | cup |
water
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | package |
mixed dried fruit
|
*
|
| 2 | each |
bananas
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
cinnamon sticks
|
*
|
| 6 | each |
cloves
whole |
*
|
| 59 | ml |
sugar
|
|
| 118 | ml |
port wine
|
*
|
| 118 | ml |
water
|
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | package |
mixed dried fruit
|
*
|
| 2 | each |
bananas
sliced |
|
Directions
Tie cinnamon stick and cloves in cheesecloth bag.
Heat cheesecloth bag, sugar, port, water and lemon juice to boiling in 2-quart saucepan.
Stir in dried fruit.
Heat to boiling; reduce heat. Simmer uncovered 10 to 15 minutes, stirring occasionally, until fruit is plump and tender.
Refrigerate uncovered about 3 hours, stirring occasionally, until chilled.
Stir bananas into fruit mixture until coated wit syrup.
Drain fruit, reserving syrup.
Serve fruit with some of the syrup Serve with sour cream or plain yogurt if desired.
