Winter fruit compote is a delicious concoction of fresh fruit. It’s delicious as a side on its own, or over a bowl of oatmeal, or even ice cream.
When I think of eating fruit, it’s usually whole or in a fruit salad. But during the winter, I love the idea of a warm fruit compote for breakfast.
This winter fruit compote recipe comes again, from my mom, but I don’t know where she got it from. I’ve tweaked it a bit, because the original recipe called for a can of cherry pie topping, but since it is loaded with HFCs, I decided to replace that with a can of tart cherries and added honey to sweeten it. Tart cherries won’t be a pretty bright red, but they are packed in water, so they are a lot healthier – your call.
You can serve the compote for a brunch on its own or on top of oatmeal. It’s also nice, for a simple dessert with a scoop of ice cream. You can also vary the fruits and spices to suit your taste. This has cinnamon and nutmeg, but ginger would be a nice compliment as well. And now to the delicate business of…let’s just say, you don’t want to eat too much of this, because…well, it has dried fruit in it…er, prunes. But it does have a way of keeping your digestive system clean as a whistle, especially after all that heavy holiday food.
Enjoy this winter fruit compote recipe!
- Preheat oven to 350 degrees F.
- In a casserole dish layer
- 1 pound of dried plums...oh go ahead and say it...prunes!
- 1 pound of dried apricots
- 1 can of pineapple chunks packed in juice, drained
- 2 small cans of mandarin oranges
- 1 can tart cherries drained
- 1/2 cup dried cranberries
- Mix together in a small bowl:
- zest and juice of one orange
- 1/3 cup sherry
- 1/4 cup Grand Mariner or orange liqueur
- 1/3 cup of honey
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 cup chopped nuts
- Layer fruit in a casserole or baking dish.
- Whisk together zest, juice, sherry, liqueur, honey and spices and pour over fruit.
- Top with chopped nuts. Bake at 350 degrees F. for 1 hour.
- Serve warm.