Try this Compote of Fresh And Dried Fruits recipe, or contribute your own.
Suggest a better descriptionIn a nonreactive saucepan, combine the wine, lemon juice, sugar, cinnamon, bay leaves, coriander seed, and peppercorns. Cover, bring to a simmer, and simmer for 15 minutes. Remove from the heat, cool slightly, and strain. Transfer the liquid to a stockpot or large saucepan and add the dried fruits, sherry, and ginger. Simmer, covered, for 10 minutes. Add the fresh fruit and simmer until just tender, about 3 to 5 minutes. Remove from the heat and cool to room temperature. Add the berries. The compote can be served at room temperature or chilled. Store well-covered in the refrigerator for up to 10 days. This recipe yields approximately 2 quarts of compote. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9643 broadcast 09-10-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-24-1996 Recipe by: John Ash
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Serving Size: 1 Serving (1678g) | ||
Recipe Makes: 1 servings | ||
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Calories: 3592 | ||
Calories from Fat: 29 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 95.2mg | 3 % | |
Potassium 3989.6mg | 105 % | |
Total Carbohydrate 918.9g | 270 % | |
Dietary Fiber 41g | 164 % | |
Sugars, other 877.9g | ||
Protein 13.6g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3592
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