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Fruit Compote

Serves: 6
Total Calories: 59

Ingredients

1 (16-ounce) can apricot halves
1 (16-ounce) can plum, pitted and halved
1 (16-ounce) can peaches halves
1 teaspoon fresh lemon zest
2 tablespoons polyunsaturated margarine
2 tablespoons brown sugar
1/3 cup freshly squeezed orange juice
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon fresh nutmeg
1 teaspoon Curacao

Directions:

Arrange the fruit in a baking dish coated with the margarine. Sprinkle with the spices and Curacao.

In a saucepan, melt the margarine and stir in the brown sugar. Mix the cornstarch and orange juice, add to the margarine and heat until thickened. Drizzle over the fruit.

Bake for 20 minutes at 350 degrees.

Serve warm, cold or as a topping on cake.

Nutritional Facts:

Serves: 6
Total Calories: 59
Calories from Fat: 0

This Fruit Compote recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.


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