Apricot & Kumquat Compote
Pistachios add a celebratory touch to this apricot and kumquat compote.
From EatingWell: November/December 1993
Yield: 4 servings
Active Time: 10 minutes
Total Time: 40 minutes
- 1 1/4 cups water
- 1 cup dried apricots, (6 ounces)
- 6 kumquats, sliced and seeded
- 3/4 cup sugar
- 1 cinnamon stick
- 2 tablespoons unsalted shelled pistachios, skinned and coarsely chopped
- Combine water, apricots, kumquats, sugar and cinnamon stick in a medium saucepan. Bring to a simmer over low heat. Cover and cook until the fruit is tender, 15 to 20 minutes. Set aside and let cool, uncovered, for 10 minutes. Remove the cinnamon stick. Serve warm sprinkled with the chopped pistachios.
Nutrition Per serving:
272 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 65 g carbohydrates; 2 g protein; 5 g fiber; 26 mg sodium; 474 mg potassium.
Nutrition Bonus: Vitamin C (21% daily value).
4 Carbohydrate Serving
Exchanges: 1 1/2 fruit, 2 1/2 other carbohydrate