Cherry-Apricot Compote
(COMPOSTA DI CILIEGE E ALBICOCCHE)
Delicious with the Rice Pudding Cake or with biscotti or vanilla ice cream.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
Italian
Condiment/Spread
Fruit
Dessert
Low Sodium
Apricot
Cherry
White Wine
Spring
Vegan
Bon Appétit
Vegetarian
Pescatarian
Dairy Free
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
Kosher
- 1 cup dry white wine
- 1 cup water
- 1 1/4 cups sugar
- 2 teaspoons grated orange peel
- 1 1/2 pounds apricots, halved, pitted, sliced, or one 1-pound package frozen sliced peaches (no sugar added)
- 1 1/4 pounds fresh bing cherries, pitted, or one 1-pound package frozen pitted dark sweet cherries (no sugar added)
- Carbohydrate 72 g(24%)
- Fat 1 g(1%)
- Fiber 4 g(15%)
- Protein 2 g(4%)
- Saturated Fat 0 g(0%)
- Sodium 8 mg(0%)
- Calories 311
Preparation Combine first 4 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add apricots and cherries; simmer until fruit is tender, about 5 minutes. Transfer to bowl. Chill until cold, about 2 hours. (Can be made 1 day ahead. Keep chilled.)
Preparation Combine first 4 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add apricots and cherries; simmer until fruit is tender, about 5 minutes. Transfer to bowl. Chill until cold, about 2 hours. (Can be made 1 day ahead. Keep chilled.)
