HARVEST FRUIT COMPOTE

HARVEST FRUIT COMPOTE

Nutrition Facts

Serving Size
1 CUP
Amount Per Serving
Calories 364
% Daily Value
Total Fat 1.4g
2%
Saturated Fat 0.6g
3%
Cholesterol 0mg
0%
Sodium 45mg
2%
Total Carbohydrate 85.9g
29%
Dietary Fiber 7.2g
29%
Protein 3.5g
7%
Vitamin A 28%
Vitamin C 14%
Calcium 9%
Iron 11%
Total Time

40 min.

Serving & Size

1 CUP

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Here is the taste of winter updated in a stewed fruit compote that uses a V8 V-Fusion juice base, dried fruit, white wine and lemon and vanilla to spice it all up!

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
V8 V-Fusion® Pomegranate Blueberry
qt.
dried prunes 1.5 lb. qt.
mixed dried fruit 14 oz. cups
dried apricots cups
sweetened dried cranberries 1 1/2  cups
raisins cups
white zinfandel qt.
lemon zest tbsp.
vanilla extract tbsp.
vanilla frozen yogurt cups
Instructions
1. In a large saucepan combine dried fruit.
2. Pour juice, wine, lemon zest and vanilla over dried fruit mixture in saucepan; mix well. Place over medium flame on stove top and bring to a simmer; reduce heat and cook, gently, for 35 minutes or until fruit softens and liquids have been partially absorbed and thickened. Remove from heat and keep warm. CCP: May be served hot at 140°F or higher, or chilled to 40°F or lower.
3. To Serve: Serve warm or at room temperature, 1 cup per serving, topped with a #16 scoop (1/4 cup) of vanilla ice cream or frozen yogurt or with a slice of pound cake. Or serve as an accompaniment to roast pork, game, chicken, poultry, etc.
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