Cherry and Peach Compote

22 Reviews
76% would make this recipe again

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Preparation : 5 min Cooking : 5 min Standing : 10 min
160 calories/serving

Ingredients

3 tbsp water 45 mL
2 tbsp sugar 24 g
1/2 tbsp gingerroot, grated 7 g
1 star anise [optional] 1 g
2 peaches, yellow, firm-ripe 300 g
200 g cherries 20

Method

  1. Pour the water and sugar into a saucepan. Add the grated ginger and the star anise (optional). Heat over medium-low heat until the sugar is totally dissolved and a clear syrup is obtained, about 1-2 min.
  2. Peel the peaches, cut them into quarters or segments then add them to the pan. Cook over low heat 2-3 min (do not overcook otherwise they will become watery). Take the peaches out of the pan and transfer to a bowl.
  3. Add the cherries to the pan (pitted or unpitted, as you prefer). Cook them 3-4 min.
  4. Let cool down about 10 min, then remove the star anise and serve into cups, placing the peaches on the bottom and the cherries on top. Spoon the syrup on top of the fruits.

Nutrition Facts Table

per 1 serving (260 g)

Amount

% Daily Value

Calories

160

Fat

1 g

1 %

Saturated 0.1 g
+ Trans 0 g

0 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

39 g

13 %

Fibre

4 g

18 %

Sugars

35 g

Net Carbs

35 g

Protein

2 g

Vitamin A

6 %

Vitamin C

25 %

Calcium

2 %

Iron

5 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy
Good source of  :
Fibre, Potassium
Source of  :
Copper, Magnesium, Manganese, Niacin, Pantothenic Acid, Vitamin A, Vitamin C, Vitamin E, Vitamin K
Low  :
Fat
Free  :
Cholesterol, Saturated Fat, Sodium, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1 ½
Vegetables 0
Other Foods 1
More info
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Reviews

22 Reviews (21 with rating only) 76% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
july 29, 2009 | I would make this recipe again

Excellent.

Useful 0

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