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September 1999 Issue
Dried Fruit Compote
by Ronda L. Halpin
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With the days getting cooler and the kids heading off to school, it's time to find more of those hearty warm breakfasts to keep you and your family on the go. This month, I present a simple compote made from dried fruit.

If you don't have a dehydrator, you can find dried fruit at most grocery stores. I have suggested a fruit combination for this recipe, but you can feel free to experiment with other fruits like dried bananas, dates, figs and citrus fruits. Changing the fruit combination will definitely give your compote a new look and flavor.

Another way to add variety to this warm breakfast is to replace the vanilla yogurt with your favorite flavored yogurt. You can also add a little crunch by sprinkling the compote with granola right before you serve it. The possibilities are endless, so it's sure to become a favorite -- in whatever final form it takes!

 

Dried Fruit Compote

  • 16 oz. mixed dried fruit (peaches, prunes, pears, apricots, apple and nectarines)
  • 2 c. orange juice
  • 1 T. brown sugar
  • 2 cloves
  • 1 cinnamon stick
  • vanilla yogurt to serve
Put the dried fruit in a pan. Add the orange juice, sugar, cinnamon stick and cloves. Bring slowly to a boil, then reduce heat, cover and simmer, stirring occasionally until the fruit is plump and juicy, about 15 minutes.

Discard the cinnamon stick and cloves. Serve the fruit drizzled with the cooked syrup and topped with yogurt.

  • Yields: 4 servings
  • Preparation Time: 25 minutes
 



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