Slow-cooked Fruity Compote

0
Average: 0 (0 votes)
(0 votes)
Slow-cooked Fruity Compote
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
4 h. 25 min.
Preparation
Calories:
130
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie130 kcal(6 %)
Protein0.86 g(1 %)
Fat0.24 g(0 %)
Carbohydrates32.2 g(21 %)
Sugar added25.15 g(101 %)
Roughage2.35 g(8 %)
Vitamin A51.23 mg(6,404 %)
Vitamin D0 μg(0 %)
Vitamin E0.41 mg(3 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.02 mg(2 %)
Niacin0.35 mg(3 %)
Vitamin B₆0.03 mg(2 %)
Folate6.67 μg(2 %)
Pantothenic acid0.13 mg(2 %)
Biotin0.39 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C15.5 mg(16 %)
Potassium101.02 mg(3 %)
Calcium13.91 mg(1 %)
Magnesium7.26 mg(2 %)
Iron0.35 mg(2 %)
Zinc0.14 mg(2 %)
Saturated fatty acids0.01 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
3 cups Apricot (stoned and halved)
1 lemon (juiced)
½ cup superfine caster sugar
1 teaspoon vanilla extract
To garnish
cup Raspberries
mint
How healthy are the main ingredients?
ApricotRaspberrylemonmint
Product recommendation
Suggested variation; stir 110 ml / 4 fl. oz / 1/2 cup double cream into the apricots before serving.

Preparation steps

1.
Combine the lemon juice, apricot halves, sugar and vanilla extract in a slow cooker.
2.
Cover with a lid and cook on a medium setting for 6 hours until the apricots are soft; make sure you stir them from time to time.
3.
Once soft and cooked, spoon into serving dishes and garnish with small handfuls of raspberries and a sprig of mint. This dish can be served warm or cold.
Tags