Baking 101

Winter Fruit Compote
Makes 3 1/2 to 4 cups
Ingredients:
1 – 2 navel oranges
1 3/4 cups filtered water
1/2 of a cinnamon stick
1/2 of a star anise
1 large Gala apple
1 large ripe D’anjou or Bartlett pear
1/2 cup dried Calimyrna figs, quartered
1/2 cup prunes
2 tablespoons dried bing cherries
Directions:
Using a swivel peeler, cut 2 strips of orange peel from the orange and squeeze 1/3 cup of juice from the oranges. Set
aside.
In a medium saucepan combine water, cinnamon, star anise, and orange peel. (The size is important – if you use too
big of a saucepan, the fruit won’t be covered by the sauce and it won’t cook evenly.) Cover and bring to a boil, then
reduce to a simmer for 5 minutes. While sauce is cooking, peel and core apple and pear. Slice 1/4 inch thick.
Stir figs, prunes, and cherries into sauce and simmer for 5 minutes. Add apples and simmer for 3 -4 minutes, then add
pears for the last 2 minutes. Apples and pears should be al dente – they will continue to cook as the compote
cools. Stir in orange juice, cover, and let cool for 20 minutes. Strain compote through a fine mesh strainer catching
juice. Return juice to pan, bring to a boil and then simmer uncovered for 10 – 15 minutes until juice has thickened and
is syrupy. Let syrup cool. Pour on top of fruit and serve, or cover and chill.
Per ¾ cup: 69 calories, 0.2g fat, 17.5g carbohydrates, 3.2g fiber, 0.7g protein
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