This compote from Elizabeth Baird is very versatile. Serve it for brunch, or serve for dessert with crème fraîch
e or thick yogurt.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2004
Ingredients
Method
Lightly crush cardamom pods and cinnamon stick; place in saucepan along with 1 cup (250 mL) water, honey and lemon peel and juice. Bring to boil; reduce heat and simmer for 5 minutes. Add dried fruit; stir to coat. Cover and simmer, stirring occasionally, until puffed and tender, 30 minutes. Transfer to bowl; let cool. (Make-ahead: Cover and refrigerate for up to 4 days.)
Meanwhile, cut off skin and outer membranes of grapefruits. Working over dried fruit mixture to catch juices, cut between membranes and fruit to release sections into bowl; stir gently. Discard cardamom and cinnamon.
Nutritional facts <b>Per serving:</b> about
- Sodium 4 mg
- Protein 2 g
- Calories 221.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 58 g
%RDI
- Iron 11.0
- Folate 7.0
- Calcium 4.0
- Vitamin A 12.0
- Vitamin C 92.0
