Fruit Compote with Ginger
- Servings: Ten to twelve 1/2-cup servings
- Course: Dessert
Pears, pineapple, apricots, and cherries slow cook to perfection in this fruit compote flavored with fresh ginger and some toasted coconut. When holidays or special dinners require more oven and rangetop space than you have, make this dessert in your slow cooker. Line the bowl with a slow cooker liner to save on cleanup after the meal. Remove leftovers from slow cooker liner; refrigerate or freeze in a separate container as soon as your meal is finished. Cooked foods should not stand at room temperature longer than 1 hour. Use some of the leftover fruit to top your breakfast oatmeal. And when you're finished, just let the slow cooker cool, remove the empty liner, and toss.
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- 3 medium pears, peeled if desired, cored, and cubed
- 1 15 1/2-ounce can pineapple chunks, undrained
- 3/4 cup dried apricots, quartered
- 3 tablespoons frozen orange juice concentrate
- 1 tablespoon quick-cooking tapioca
- 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
- 2 cups frozen unsweetened pitted dark sweet cherries
- 1/4 cup flaked coconut, toasted
- Disposable slow cooker liner
Place the disposable slow cooker liner inside a 3-1/2- or 4-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Combine pear, undrained pineapple, dried apricots, orange juice concentrate, tapioca, and ginger; add to slow cooker.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in cherries at the end.
To serve, spoon warm compote into dessert dishes. Top with coconut. Makes 10 to 12 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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