In a small saucepan bring water with sugar, lemon juice, and thyme to a boil, stirring occasionally, and boil until sugar is dissolved. Cool syrup to room temperature and stir in vanilla. In a bowl combine fruit and syrup and chill until cold. Compote may be made 4 hours ahead and chilled, covered. Yield: About 4 cups Recipe by: Cooking Live Show #CL8938 Posted to MC-Recipe Digest V1 #781 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (412g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.8mg||0 %|
|Potassium 84.2mg||2 %|
|Total Carbohydrate 305g||90 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 304.5g|
|Protein 0.3g||0 %|
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Calories per serving: 1187
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