| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Vegan | Dec., Fruits, Holidays, Prodigy, Thanksgivin | 10 | Servings |
INGREDIENTS
| 1 1/2 | c | Water |
| 1/2 | c | Sugar |
| 3 | Ripe pears, peeled | |
| 12 | Dried apricots | |
| 2 | Seedless oranges, peeledsec | |
| 3 | c | Cranberries, 1 12 oz bag |
INSTRUCTIONS
Recipe by: Jane Brody's Good Food Gourmet 1. Cut pears and orages into 1/2 inch pieces. Cut each apricot into 6 pieces. 2. In a large saucepan, bring the water and sugar to a boil, stirring the mixture occasionally. 3. Stir in pears and apricots, reduce the heat, and simmer the fruit in the uncovered pan for 5 minutes. 4. Stir in the oranges, and continue simmering the fruit in the uncovered pan for 2 minutes. 5. Stir in the cranberries, and cook them over medium heat in the uncovered pan for 5 minutes, stirring the compote occasionally. : Jane says: "This is a versatile dish, delicious warm, cold or at room temperature; with meat, poultry, pancakes, cottage cheese, or yogurt; as an appetizer, condiment, dessert or between-meal snack" : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 688
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 0mg
Sodium: 8.7mg
Potassium: 193.9mg
Carbohydrates: 166.7g
Fiber: 13.5g
Sugar: 17.4g
Protein: <1g