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Fig, Apple, and Apricot Compote

This compote, a combination of cooked dried fruit infused with aromatic spices, can be served on its own as a breakfast or dessert, or used as a topping for yogurt or oatmeal. It provides sweetness and toothsome texture with no added processed sugar.

For a softer consistency, add more apple cider and simmer longer to break down the fruit further. If you plan to use the compote primarily as a breakfast topping or spread for crackers or toast, cut the fruit into smaller, bite-sized pieces.

If you have cheesecloth, make a sachet to hold the spices. If not, remove the cloves before adding the fruit, since they can be hard to locate afterward.

If you don’t have star anise or cardamom pods on hand, just omit those seasonings.

6 SERVINGS

1 cup pasteurized apple cider or 100 percent apple juice

4 cardamom pods

2 cloves

1 star anise

1 cinnamon stick

½ cup dried apple slices

½ cup dried apricots, quartered

½ cup dried pitted prunes, quartered

½ cup dried figs, quartered

¼ cup dried unsweetened cherries

In a saucepan, combine the apple cider, cardamom pods, cloves, star anise, and cinnamon stick and bring to a boil. Reduce the heat, remove the cloves, add the apples, apricots, prunes, figs, and cherries, and simmer for 8 to 10 minutes, or until the liquid is absorbed, stirring occasionally. Let cool and discard cardamom pods, star anise, and cinnamon stick before serving.

PER SERVING
Calories	150
Fat	0 g
Saturated fat	0 g
Cholesterol	0 mg
Sodium	10 mg
Carbohydrate	38 g
Dietary fiber	4 g
Sugars	28 g
Protein	1 g
Calcium	40 mg
Potassium	430 mg

Prunes, apricots, and cherries contain health-promoting phytonutrients.