Fruit Compote with Toasted Almonds


Spoon the compote over soy “ice cream.”

  • SERVINGServings


  • 1 8-oz. pkg. mixed dried fruits, diced
  • 1 cup dried pineapple chunks, cut in half
  • 1 cup boiling water
  • 1 1/2 cups fresh orange juice
  • 1/4 cup Sucanat
  • 2 Tbs. Amaretto, optional
  • 1/3 cup slivered almonds


  1. Put the dried fruits in a large saucepan, and cover with the boiling water. Set aside for 25 minutes, and drain in a wire mesh colander.
  2. Add the fruits to the pan with orange juice, Sucanat and Amaretto, if using. Bring to a boil over medium heat, and reduce the heat to low.Cover, and cook for 25 minutes, stirring occasionally. Remove from heat, and set aside to cool.
  3. Toast the almonds in a dry saucepan over medium-low heat, stirring and shaking the pan until the almonds are lightly browned.
  4. Spoon fruit compote over vanilla soy “ice cream,” and garnish with toasted almonds.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 243
  • Carbohydrate Content: 54 g
  • Fat Content: 2 g
  • Fiber Content: 5 g
  • Protein Content: 2 g
  • Sodium Content: 9 mg
  • Sugar Content: 20 g