FRUIT COMPOTE

Fruit Compote image

Provided by Barbara Kafka

Time 19m

Yield 5 cups; 6 servings

Number Of Ingredients 11

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Ingredients

2 Anjou pears, firm not ripe, 7 ounces each, peeled, cored and cut into 1-inch pieces
2 firm peaches, 5 ounces each, pitted and cut into 1-inch pieces
3 plums, 3 ounces each, halved, pitted and cut into 1-inch pieces
1/4 cup granulated sugar
2 tablespoons orange juice
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
1 vanilla bean, split lengthwise and cut across into two pieces
6 ounces sweet cherries, pitted
1/2 pint fresh raspberries
1/2 pint fresh strawberries, hulled and cut into quarters

Steps:

Stir together pears, peaches, plums, sugar, orange juice, lemon juice, lemon zest and vanilla bean in a 2 1/2-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 9 minutes, stirring once.
Remove from oven and uncover. Add cherries, raspberries and strawberries; re-cover and cook at 100 percent power for 2 minutes longer.
Remove from oven and uncover. Stir gently and allow to stand, covered, for 5 minutes.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 0 grams, Carbohydrate 38 grams, Fat 1 gram, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 30 grams

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