Apple Apricot Compote
Yield: 8 servings
1/3 to ½ cup unsulphured, unsweetened dried (preferably Turkish) apricots
1/3 to ½ cup raisins
3 to 3½ lbs tart-sweet apples (6 large or 8 medium, use 1 to 3 varieties, such as: Gala, Fuji, Pink Lady, Cameo, Ginger Gold, Melrose or Cortland)
1 tsp ground cinnamon or apple pie spice or pumpkin pie spice
½ cup filtered water
1 Tbsp arrowroot starch dissolved in 3 Tbsp cold water, optional
1/8 to ¼ tsp pure stevia extract powder, optional
Chopped nuts, optional
Chop or cut dried apricots into ¼- to ½-inch pieces with kitchen shears or a knife. Add them to a 3- to 4-quart pot with the raisins. Wash and core the apples. Peel if waxed. Halve, quarter, then cut each apple into ¼-inch to ½-inch-thick slices. Layer over dried fruit and sprinkle with cinnamon.
Add the water. Cover, and bring to boil without stirring. Reduce heat. Simmer until tender and saucy, 20 to 25 minutes. Uncover and stir gently. If much liquid remains, remove lid and cook away the juices or add dissolved arrowroot; simmer and stir until thick. For a sweeter taste, add stevia 1/8 tsp at a time or honey 1 Tbsp at a time. Repeat as needed.
Serve warm or at room temperature. Top with chopped, toasted nuts, if desired.
Nutrition facts (per serving): calories 139, carbohydrates 32 g (5 g fiber), fat 1 g, calcium 20 mg, sodium 1 mg
Reprinted with permission from The Garden of Eating: A Produce-Dominated Diet & Cookbook by Rachel Albert. Copyright © 2004, Planetary Press, Phoenix, AZ. Available at Rachel’s site, thehealthycookingcoach.com.