Green Salad		  

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Fruit Compote

You can vary the fruits in this to suit yourself.
If the compote is going to be served within a day or so, you can even add fresh fruits for a change.

Calories per serving: 248
Saturated fat: Low
Total fat: Low
Protein: Low
Carbohydrate: Low
Cholesterol: Nil
Vitamins: Folic acid; Minerals: Iron, Potassium.

Ingredients

2oz/50g dried pears and stoned prunes
½oz/100g each dried peaches and apple rings
1oz/25g each dried banana flakes and sultanas
12½floz/350ml orange juice
3 whole cloves
1 small piece of cinnamon stick
1tsp grated lemon zest
pinch of ground ginger

Method

1. Place all the ingredients in a saucepan with 3½floz/100ml water, bring to a simmer and cook for 20 - 40 minutes, or until all the fruits are very tender
(this varies greatly so check after 20 minutes).

2. Serve hot or cold.

Note: This will keep for several days, covered, in the fridge.

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fruit compote
Other Recipes in this series:
Fruit Compote
recipes by Judith Wills
from The Vegetarian Spring 1995
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