For a simple but elegant dessert, serve this compote over angel food cake. It’s also delicious over yogurt or ice cream.
- 1/2 cup (125 mL) white wine or cranberry juice
- 1/2 cup (125 mL) granulated sugar
- 1/2 cup (125 mL) water
- 1 strip lemon rind
- 1 cinnamon stick
- 4 Ontario Nectarines, ripe but firm
- 5 Ontario Plums
In large saucepan, combine wine, sugar, water, rind and cinnamon stick; bring to boil. Cut nectarines into 1/2-inch (1 cm) thick slices; add to saucepan and return to boil. Reduce heat to medium; simmer, stirring occasionally, for 5 minutes. Cut plums into 1/2-inch (1 cm) thick slices; add to saucepan. Simmer, stirring occasionally, for about 7 minutes or until fruit is tender and liquid is slightly thickened. Discard lemon rind
and cinnamon stick. Serve warm.
Tip: Serve the compote with Angel Cake Croutons: Cut angel cake into 1-inch (2.5 cm) cubes and bake in 350°F (180°C) oven for about 5 minutes or until lightly browned.
1 Serving (When recipe serves 6):
- PROTEIN: 1 gram
- FAT: 1 gram
- CARBOHYDRATES: 35 grams
- CALORIES: 156