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Prune And Orange Compote

chef.david.galeano's picture
Ingredients
  Dried prunes 1 Pound, pitted
  Water 3 Cup (48 tbs)
  Canned mandarin oranges 20 Ounce, drained (1 No. 2 Can)
  Cointreau/Similar liquer 1⁄4 Cup (4 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Orange juice 1⁄2 Cup (8 tbs)
Directions

MAKING
1. In a 2-quart slow-cooker add prunes and cover them with water.
2. Cover pot with its lid.
3. Stew the prunes on HIGH for almost 1 1/2 hours or on LOW for about 3 hours.
4. Once the prunes are soft turn them into a large bowl
5. Stir the Cointreau, sugar and orange juice into the warm prune mixture.
6. Fold in the mandarin segments
7. Cover the bowl with plastic wrap and refrigerate until chilled.

SERVING
8. Spoon the prune mixture into individual dessert bowls.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Jewish
Method: 
Slow Cooked
Interest: 
Holiday, Healthy
Restriction: 
Vegan, Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
90 Minutes
Ready In: 
0 Minutes
Servings: 
4

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