Wine-Roasted Winter Fruit
Equipment
- Saucepan 1-quart
- oven
Ingredients
- 1 cup dry white wine
- ยผ cup butter
- 2 tablespoons packed brown sugar
- 2 teaspoons grated gingerroot
- 1 teaspoon cardamom seed
- ยฝ teaspoon whole ground cloves
- 3 cinnamon sticks 3 inch
- 2 cups seedless red grapes
- 1 cup fresh or frozen cranberries
- 3 medium apples cut into ยผ-inch slices (6 cups)
- 2 ripe red pears cut into ยผ-inch slices (3 cups)
- 2 teaspoons fresh lime juice
- 1 teaspoon grated lime peel
Instructions
- Heat oven to 400ยฐF.
- Spray 15x10x1-inch pan with cooking spray.
- In 1-quart saucepan, heat wine, butter, brown sugar, gingerroot, cardamom, cloves and cinnamon sticks over medium-high heat to boiling.
- Reduce heat; simmer 15 minutes.
- Strain mixture to remove spices; discard spices.
- Place grapes, cranberries, apples and pears in single layer in pan.
- Pour wine mixture evenly over fruit.
- Bake uncovered 20 to 25 minutes, stirring twice, until fruit is tender when pierced with knife.
- Stir in lime juice; spoon fruit into serving dish.
- Just before serving, sprinkle with lime peel.
- Serve warm or at room temperature; let stand up to 2 hours before serving.
Notes & Wine Advice
Festive Touch
This not-too-sweet fresh fruit compote makes a lovely addition to a brunch buffet, or serve it as a side dish with a casserole or pork roast.
Nutrition values
Calories: 120 kcal