In medium saucepan, melt butter over medium heat. Add onion, saute 8-10 minutes or until softened. Reduce heat to medium-low. Add all remaining ingredients; cook 30- 40 minutes or until nearly all liquid is absorbed. Cover and refrigerate until readdy to serve. (Compote is best made 2-3 days ahead to allow flavors to blend and pepper to mellow). Allow compote to come to room temp before serving.
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 20 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 5.1mg||2 %|
|Sodium 22mg||1 %|
|Potassium 490.1mg||13 %|
|Total Carbohydrate 29.2g||9 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 27.9g|
|Protein 1.1g||2 %|
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Calories per serving: 247
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