Ginger Fruit Compote – A heavenly but simple dessert

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You don’t even have to eat this compote to enjoy it – a wonderful aroma will permeate your kitchen while you prepare it.  The secret ingredient is the crystallized ginger.

I had forgotten about all about this compote until a few weeks ago when a couple of clients told me that they had found the recipe in one of my books and  loved it.

Lovely from the fridge, but served warm it’s pure heaven.  It’s also delicious served with Greek yogurt.

Ginger Fruit Compote

Serves 4-6

1 cup (250 mL) unsweetened pineapple juice
12 dried apricots, cut into quarters
¼ cup (50 mL) raisins, preferably the Muscat variety
¼ cup (50 mL)  crystallized ginger, finely chopped
2 medium apples,  cored and diced
2   medium pears, cored and diced
¼ cup (50 mL)   slivered almonds, toasted, for garnish

Combine pineapple juice, apricots, raisins and   ginger in a heavy saucepan fitted with a lid. Bring to a boil, then reduce heat and simmer, uncovered, for 5 minutes. Using a slotted spoon, transfer the apricots, raisins and candied ginger to a serving bowl.

Add the apples and pears to the liquid in the saucepan. Bring to a boil, then cover and simmer for 5 minutes or until fruit is barely soft. Add this mixture to the cooked dried fruits. Sprinkle slivered almonds on the fruit just before serving.

Per serving nutritional information:
Calories:   115
Protein:  2   grams
Fat:  2  grams
Saturated Fat:  less than 1   gram
Carbohydrate:  25 grams
Dietary Fibre:     5 grams
Sodium: 10 milligrams

Do you have a favourite fruit compote? Please share your combos in the comment section below.