Autumn Fruit Compote Sundaes
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 172
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 33
- Dietary Fiber
- 1
- Sugar
- 29
- Protein
- 1
- Cholesterol
- 5
- Sodium
- 53
- Total: 25 min
- Active: 10 min
Ingredients
2 cups mix dried fruit, such as apples, pears, mangos, pineapple, cherries, cranberries, raisins, strawberries and dates
2 cups cranberry juice
4 whole cloves
1 orange, zest removed in strips with a peeler and juiced
1 cinnamon stick
Pinch kosher salt
1/4 cup whiskey
1/4 cup honey
Splash balsamic vinegar
Splash almond extract
Ice cream, for serving
Gingersnaps, for serving
Directions
- Chop any large pieces of fruit into 1/2-inch pieces. Add the fruit to a medium pot along with the cranberry juice, cloves, orange zest and juice, cinnamon stick and salt. Bring to a boil, then reduce the heat and allow to simmer until the fruit is soft but not mushy, about 15 minutes. If the mixture becomes dry, add some water.
- Turn off the heat and stir in whiskey, honey, balsamic vinegar and almond extract. Return the pan to the heat and cook until the mixture is heated through and thoroughly combined, about 3 minutes. Taste and adjust with more honey, vinegar or extract.
- Allow to cool a little, then serve warm over ice cream, accompanied by gingersnaps. Garnish with the orange peel strips and cinnamon stick from the pan, if desired.