Make ahead, Quick Fix

Wine-Roasted Winter Fruit

Prep Time: 15 Minutes Start to Finish: 55 Minutes 12 servings

• 1 cup dry white wine
• ¼ cup butter
• 2 tablespoons packed brown sugar
• 2 teaspoons grated gingerroot
• 1 teaspoon cardamom seed
• ½ teaspoon whole ground cloves
• 3 cinnamon sticks (3 inch)
• 2 cups seedless red grapes
• 1 cup fresh or frozen cranberries
• 3 medium apples, cut into ¼-inch slices (6 cups)
• 2 ripe red pears, cut into ¼-inch slices (3 cups)
• 2 teaspoons fresh lime juice
• 1 teaspoon grated lime peel

1 Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.

2 In 1-quart saucepan, heat wine, butter, brown sugar, gingerroot, cardamom, cloves and cinnamon sticks over medium-high heat to boiling. Reduce heat; simmer 15 minutes. Strain mixture to remove spices; discard spices.

3 Place grapes, cranberries, apples and pears in single layer in pan. Pour wine mixture evenly over fruit.

4 Bake uncovered 20 to 25 minutes, stirring twice, until fruit is tender when pierced with knife. Stir in lime juice; spoon fruit into serving dish. Just before serving, sprinkle with lime peel. Serve warm or at room temperature; let stand up to 2 hours before serving.

1 Serving (½ Cup): Calories 120; Total Fat 4g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 35mg; Total Carbohydrate 19g (Dietary Fiber 3g); Protein 0g Exchanges: 1 Fruit, 1 Fat Carbohydrate Choices: 1

Festive Touch This not-too-sweet fresh fruit compote makes a lovely addition to a brunch buffet, or serve it as a side dish with a casserole or pork roast.