Citrus-Kissed Fruit Compote
Tart apples, sweet pears, and dried fruit are bathed in orange and lime essence to become a great addition to breakfast or a healthy dessert.
Ingredients
- 1 tablespoon orange zest --from about 2 oranges
- 1 ½ teaspoons lime zest --from about 2 limes
- 2/3 cup of fresh orange juice --from the 2 oranges
- 3 tablespoons fresh lime juice --from the 2 limes
- 1 cup water
- 3 Granny Smith apples --peeled, halved and cored, and cut into ½-inch pieces
- 3 Bartlett pears --peeled, halved and cored, and cut into 1-inch chunks
- 4 ounces of dried apricot halves (36 of the kind I used)
- 2/3 cup dried tart cherries (about 3 ounces)
- 1/3 cup honey
Instructions
- Place the orange and lime zest in the bottom of large, wide saucepan.
- Combine the orange juice, lime juice, and water in a medium bowl or large measuring cup.
- As you peel and dice up the apples and pears, place the chunks in the citrus-y water to prevent discoloration.
- When you have finished placing all the chopped apples and pears in the liquid, transfer everything to the large saucepan. Add the dried apricot halves and dried cherries. Stir in the honey.
- Bring the fruit mixture to a boil over high heat, stirring occasionally.
- Cover the pot, lower the heat to simmer, and cook for 10 minutes, stirring once halfway through the cooking time.
- Transfer the warm fruit compote to a serving or storage container. Cool to room temperature. Cover and refrigerate overnight.
- Serve the chilled compote in dessert dishes.
Notes
The compote is also delicious with granola, over pancakes, with plain or vanilla yogurt for breakfast.
The compote will keep for a week.
Adapted from Simple and Healthy Cooking by Jacques Pépin.