|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 5g||17%|
|Total Sugars 30g|
|Vitamin C 25mg||126%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a simple hot fruit compote made with canned fruit. This is an excellent side dish to serve along with a breakfast or brunch egg dish or breakfast casserole. Or top the warm fruit with some lightly sweetened whipped cream or whipped topping and toasted nuts or coconut for an easy and tasty dessert.
Feel free to substitute with some other kinds of canned or dried fruits. Add pineapple chunks, mandarin orange slices, or dried prunes to the mixture. Raisins, dried cherries, or dried cranberries can be added as well. Add extra orange juice or some apple cider or cranberry juice to the fruit if you'd like more liquid.
1 (15-ounce) can sliced peaches
1 (15-ounce) can dark red cherries
1 (15-ounce) can sliced pears
1 (15-ounce) can apricot halves
4 tablespoons packed brown sugar
4 tablespoons frozen orange juice concentrate
1/2 teaspoon ground cinnamon
Steps to Make It
Gather the ingredients.
Drain all canned fruit thoroughly.
Transfer drained fruits to slow cooker. Add brown sugar, orange juice concentrate, and cinnamon. Stir gently to blend.
Cover slow cooker and cook spiced fruit on LOW for about 3 to 5 hours.
Serve fruit compote hot from the slow cooker.
Instead of ground cinnamon, add a 3-inch cinnamon stick to slow cooker.
Dried cranberries or raisins may be added to fruit mixture.
Add 1 small can (8 ounces) of pineapple chunks with juice.
For a thicker compote, replace canned sliced peaches with a can of peach pie filling.