(more or less, depending on taste)
, stemmed and halved
1. Bring the sugar and water to a boil over high heat. Simmer for 5 minutes. This will dissolve the sugar and make a syrup.
2. Add the fruit and continue to cook for about 5 to 10 minutes, until just tender.
3. Remove the fruit from the juice and set aside. Reduce the juice over medium-high heat for about 5 minutes, until it becomes syrupy. Pour the reduced syrup over the cooked fruit. Serve warm.
4. Serve over Buttermilk Griddle Cakes for a weekend breakfast or over low-fat ice cream for an easy dessert.
For Safekeeping: Cool the compote. Refrigerate up to 5 days.
Serving Size: about 1/2 cup
Number of Servings: 6
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin