The Culinary Professional 2023

Winter Fruit Compote

Category:
Fruit

Equipment:
Chef’s knife, paring knife, saucepan, spoon

No. Servings:
10

Serving Size:
3 oz. (85 g)

View measurement units by

Yield:
2 lb. (900 g)

3 oz.

dried figs

3 oz.

dried apricots

2 oz.

dried cherries

3 oz.

sultanas (golden raisins)

2 ea.

pears

2 Tbsp.

lemons, juice of

1 pt.

apple juice or cider

4 oz.

sugar

Cut the figs and apricots in quarters. Core and cut the pears in medium dice.

Combine all the ingredients in a saucepan and bring to a simmer.

Continue to simmer until pears are tender.

Nutrition Information

Calories

176

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note