Fall berry compote

Yield: 1 servings

Measure Ingredient
2 \N Pears; cut into small
\N \N ; cubes
1 small Apple; peeled, cored and
\N \N ; diced
1 \N Lemon; Juice of
1 teaspoon Grated lemon rind
⅓ cup Fructose
¼ cup Water
1 pint Raspberries

Place the pears, apple, lemon juice, fructose and water in a small saucepan over medium high heat. Bring to a boil then reduce heat and simmer until the fruit softens, about 8 minutes. Add more water if the sauce seems too dry.

Add the raspberries and cook a few minutes until they begin to release some of their liquid.

Serve the sauce warm or cold with a light sponge cake.

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9213 Converted by MM_Buster v2.0l.

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