Seasonal fresh fruit compotes make super-refreshing snacks or desserts to have on hand year-round. Place one in a Mason jar in the frig to enjoy throughout the week. Compotes are nice when served atop non-dairy ice cream or on vanilla or lemon cake. They also make great gifts since the colorful fruits are so appealing.
5-Spice powder is an intriguing Chinese combination of fennel (or anise or star anise), ginger, licorice root, cinnamon, and cloves. It may also include coriander, lemon balm, or white pepper.
Makes about 4 cups
Zest of half an orange or lemon
2 cups orange or apple juice, or apple cider
1/4 cup brown rice syrup (Lundberg’s brand) or honey
1/2 teaspoon Chinese 5-Spice Powder
1 pound seasonal fruit, cut in bite-size pieces if needed (berries <strawberries, blackberries, blueberries or red raspberries; 1 basket strawberries weighs 12 to 16 ounces; a ½-pint basket blueberries weighs 6 ounces>, or your choice of peaches, nectarines, apricots, and/or seedless red and green grapes
Fresh mint sprigs for garnish
1. Whisk syrup ingredients together in a bowl that is large enough to hold the fruit. Add fruit and stir. Allow to marinate for flavors to meld. Serve compote with syrup and garnish to serve. Compote lasts several days refrigerated.
For 10 servings, per serving:
Calories: 85 Protein: 1gm Saturated Fat: 0gm Fiber: 2gm Carbohydrates: 21gm Fat: 1gm Cholesterol: 0 Sodium: 4mg
Calories from Protein: 4% Calories from Fats: 6% Calories from Carbohydrates: 91%