Slow-cooked Fruity Compote

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Slow-cooked Fruity Compote
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h. 25 min.
Preparation
Calories:
166
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie166 cal.(8 %)
Protein1 g(1 %)
Fat0 g(0 %)
Carbohydrates38 g(25 %)
Sugar added30 g(120 %)
Roughage2.2 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E0.6 mg(5 %)
Vitamin K3.9 μg(7 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.9 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate10 μg(3 %)
Pantothenic acid0.3 mg(5 %)
Biotin1.2 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C19 mg(20 %)
Potassium273 mg(7 %)
Calcium23 mg(2 %)
Magnesium16 mg(5 %)
Iron0.9 mg(6 %)
Iodine1 μg(1 %)
Zinc0.2 mg(3 %)
Saturated fatty acids0 g
Uric acid21 mg
Cholesterol0 mg
Complete sugar37 g

Ingredients

for
4
Ingredients
3 cups Apricot (stoned and halved)
1 lemon (juiced)
½ cup superfine caster sugar
1 tsp 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.

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