Serves 5
138 cal · 35 min
Fruit Compote
Recipe GLPR7d9f556e1e2dec
A vibrant, homemade fruit compote combining fresh and canned fruits in a smooth, lightly thickened citrus syrup. Perfect as a topping for yogurt, oatmeal, or desserts, or enjoyed on its own as a refreshing fruit medley.
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Ingredients
1 cup canned pineapple chunks (8 ounce can, juice packed)
1½ cups orange juice
1 tablespoon cornstarch
1 medium banana, peeled and sliced
1 pear, cubed
2 peaches, cubed
Directions
Wash your hands thoroughly with soap and warm water before beginning preparation.
Drain the juice from the canned pineapple into a small saucepan, reserving the fruit chunks for later.
Pour the orange juice into the saucepan with the pineapple juice and add the cornstarch.
Whisk the mixture until the cornstarch is fully dissolved and no lumps remain.
Place the saucepan over medium heat and bring the mixture to a boil, stirring continuously to prevent lumps from forming. Continue stirring until the sauce thickens, approximately 3–5 minutes.
Remove from heat and allow the citrus sauce to cool to room temperature, approximately 20 minutes.
While the sauce cools, peel the banana and slice it into thin rounds.
Rinse the pear and peaches under cool water. Cut the pear into cubes, discarding the core. Cut the peaches into cubes, removing the pits.
Transfer the cooled citrus sauce to a large mixing bowl.
Add the reserved pineapple chunks, sliced banana, cubed pear, and cubed peaches to the bowl with the sauce.
Gently stir all the ingredients together until the fruit is evenly coated with the sauce. Serve immediately or refrigerate for up to 3 days.
