Vanilla-fruit compote

Yield: 8 Servings

Measure Ingredient
¼ pounds Bite-size pitted prunes, (24)
8 ounces Dried peaches, (1 package)
6 ounces Sliced dried apples, (1 package)
6 ounces Dried apricots, (1 package)
4 ounces Lemon, (1) thinly sliced and seeded
Vegetable cooking spray
1 Piece vanilla bean, (2-inch) split lengthwise or
1 teaspoon Vanilla extract
2 cups Apple juice
1 cup Water
½ cup Firmly packed dark brown sugar

Combine the first 5 ingredients in a 2-quart casserole coated with cooking spray.

Scrape seeds from vanilla bean. Add seeds and bean or extract to dried fruit; toss gently, and set aside.

Combine the apple juice, water, and sugar in a medium saucepan, and stir well. Bring to a boil, and cook for 30 seconds. Pour over dried fruit mixture. Cover with casserole lid, and chill for 8 hours.

Bake, covered, at 375 degrees for 30 minutes, stirring after 15 minutes.

Discard vanilla bean. Yield: 8 servings (serving size: ¾ cup).

Per serving: 312 Calories; 1g Fat (2% calories from fat); 3g Protein; 82g Carbohydrate; 0mg Cholesterol; 36mg Sodium Serving Ideas : Serve warm or chilled.

Recipe by: Cooking Light, April 1995, page 96 Posted to MC-Recipe Digest V1 #402 by igor@... on Jan 28, 1997.

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