Serves: 6
Total Calories: 40
1. Drain pineapple juice into a 1-cup measuring cup. Add enough water to make 1 cup liquid set liquid aside. Peel and section orange. Cut each section in half. Peel and slice pear, removing center core.
2. Place pineapple, orange, pear and cherries in a medium bowl or plastic container set fruit aside.
3. In a small saucepan, stir together cornstarch and ginger. Slowly stir in reserved pineapple liquid until smooth. Stirring constantly over medium heat, bring to a boil and boil for 1 minute or until thick and shiny.
4. Pour hot sauce over fruit toss gently to coat. Cover and chill at least 1 hour.
5. Serve in small dessert dishes.
This Fall Fruit Compote recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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