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Baked Fresh Fruit Compote Recipe
|Currant jelly||10 Ounce|
|Water||1⁄2 Cup (8 tbs)|
|Plums||4 , cut in half|
|Pears||2 , pared, cut in half and cored|
|Peaches||2 , peeled and cut in half|
Serving size: Complete recipe
Calories 1137 Calories from Fat 16
% Daily Value*
Total Fat 2 g3%
Saturated Fat 0.13 g0.64%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3 mg0.1%
Total Carbohydrates 280 g93.4%
Dietary Fiber 18.1 g72.4%
Sugars 254.2 g
Protein 6 g12.2%
Vitamin A 41.8% Vitamin C 100.2%
Calcium 6.3% Iron 10%
*Based on a 2000 Calorie diet
Heat jelly and water over low heat until smooth, stirring occasionally.
Arrange fruits cut side down in baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches; pour hot syrup over fruits.
Bake about 25 minutes or until fruits are tender.
During baking, spoon syrup over fruits occasionally to keep tops of fruits moist.