For a simple but elegant dessert, serve this compote over angel food cake. It’s also delicious over yogurt or ice cream.

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Serves: 4-6

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Ingredients

  • 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

 

Instructions

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. 

 

Nutritional information

1 Serving (When recipe serves 6):

  • PROTEIN: 1 gram
  • FAT: 1 gram
  • CARBOHYDRATES: 35 grams
  • CALORIES: 156