BreakfastFebruary/March 2018

Gluten-Free Apricot Prune Compote

A naturally sweet treat that works just as well for dessert as it does for breakfast!

PREP: 5 minutes
COOK: 15-20 minutes

This sweet breakfast 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.

MAKES 1 QUART.

Ingredients:

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

sufar free apricot prune compote

Jennifer Beeman

Directions:

1. Put 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.

2. Add 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.

3. Discard pouch of whole spices.

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

Each ¼ cup contains 102 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 3mg sodium, 27g carbohydrate, 3g fiber, 20g sugars, 1g protein, 13EST GL.

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

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