Gluten-Free Apricot Prune Compote

prune compote
Jennifer Beeman
Prep time: 5 mins
Cook time: 15 mins
Calories: 102

This sweet breakfast prune compote calls for a triad of healing spices (star anise, cardamom and Ceylon cinnamon) and prunes, which are high in dietary fiber and contain natural sorbitol to soften the stool. Dried apricots are rich in potassium and vitamins A and C.

Contributing chef Sueson Vess is a food coach, cooking instructor and author of Special Eats.

Yields 1 quart


  • 1 whole star anise
  • 1/2 teaspoon cardamom seeds
  • 2 cups water
  • 1 teaspoon ground Ceylon cinnamon
  • 12 ounces pitted prunes
  • 12 ounces dried apricots


1Put star anise and cardamom seeds in a cheesecloth pouch or tea infuser. Place in a saucepan and cover with 2 cups water. Add cinnamon and bring to a simmer.

2Add prunes and apricots and cook on low 15 minutes, stirring occasionally, until most of the water has been absorbed and the fruit is very soft.

3Discard pouch of whole spices.

4Serve warm or chilled. Store in the refrigerator until eaten.

1/4 cup contains 102 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 3mg sodium, 27g carbohydrates, 3g fiber, 20g sugars, 1g protein.