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Baked Compote of Winter Fruit*

Source of Recipe

Cooking Light, JANUARY 2002


Recipe Introduction

Classic seasonal fruits really shine in this simple dessert. Top sliced apples and pears with a sweet-and-tart sauce made from cranberries, wine, apple cider, lemon rind, and applesauce and bake for 10 minutes. For an even richer treat, serve with creamy vanilla ice cream.

List of Ingredients

1/2 cup applesauce
1 1/2 cups fresh cranberries
1/2 cup ruby port or other sweet red wine
1/2 cup apple cider
1/3 cup sugar
1 (1-inch) slice lemon rind strip
4 cups sliced peeled Golden delicious apple (about 1 1/4 pounds)
2 cups firm Anjou pears, cored and cut into 1/4-inch-thick wedges (about 3/4 pound)
Cooking spray
3 cups vanilla low-fat ice cream



Recipe

Preheat oven to 400°.

Spoon applesauce onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula.

Combine cranberries, wine, cider, sugar, and rind in a small saucepan; bring to a simmer over medium heat, stirring occasionally. Remove from heat; stir in applesauce.

Combine the apple and pears in an 11- x 7-inch baking dish coated with cooking spray. Pour the cranberry mixture over the apple mixture. Cover and bake at 400° for 25 minutes. Uncover and bake an additional 10 minutes or until fruit is tender, basting occasionally with liquid from dish. Remove rind. Serve compote with ice cream.

YIELD: 6 servings (serving size: 1 cup compote and 1/2 cup low-fat ice cream)