Recipes
Menu Ideas
Summer Fruit Compote
Serves 6
Ingredients
- 2 large Bosc pears, peeled, cored and cut into eighths
- 4 apricots, halved and pitted (or use 8 dried apricots)
- 2 nectarines, peel on, pitted and cut into eighths
- ¼ cup dried tart cherries
- 1 Tbsp. freshly squeezed lemon juice
- 1 cup ARIEL Chardonnay
- ¼ cup packed brown sugar
- ¼ teaspoon cinnamon
- pinch of ground cloves
- 1 Tbsp. arrowroot mixed with 2 Tbsp. ARIEL Chardonnay (slurry)
To Prepare
Preheat the oven to 350° F degrees. Combine the fruit in a glass 9 x 13 baking dish. Stir the lemon juice, wine, brown sugar, cinnamon and cloves together in a small bowl. Pour over the fruit and bake in the preheated oven for 30 to 40 minutes, until the fruit is tender but still holds its shape.
Carefully pour the liquid into a saucepan. Stir in the slurry and heat to clear and thicken. This will happen in less than 30 seconds.
To Serve
Pour the thickened sauce back over the fruit and stir to coat. Serve warm or cold, or pour over vanilla ice cream!
Nutritional Profile (per serving) |
|||||
|---|---|---|---|---|---|
| Calories | 123 | ||||
| Protein (g) | 1 | ||||
| Carbohydrates (g) | 32 | ||||
| Fat (g) | 1 | ||||
| Fiber (g) | 3 | ||||
