Try this Fresh and Dried Fruit Compote recipe, or contribute your own.
Suggest a better descriptionIn a nonreactive pan, simmer the wine, lemon juice, sugar, cinnamon, bay leaf, coriander seeds, and black peppercorns for 15 minutes, covered. Strain, return to the pan, and add the dried fruit, sherry, and ginger. Simmer, covered, another 10 minutes. Add the pears or apples and lemon zest, simmer until just tender, 3-5 minutes, and then cool. Carefully stir in the berries. Store, refrigerated, for up to 10 days. Fine Cooking August-September 1995 Posted to CHILE-HEADS DIGEST V4 #254 by Jim.Weller@salata.com (Jim Weller) on 97
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Serving Size: 1 Quart (1811g) | ||
Recipe Makes: 1 Quart | ||
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Calories: 2390 | ||
Calories from Fat: 15 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 82.8mg | 3 % | |
Potassium 2499.7mg | 66 % | |
Total Carbohydrate 476.3g | 140 % | |
Dietary Fiber 19.8g | 79 % | |
Sugars, other 456.6g | ||
Protein 7g | 10 % | |
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: 2390
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