Every gluten free, sugar free cook should have a good compote recipe in her back pocket. They’re simple to make, versatile, and delicious. A make-ahead dish, compotes can stand on their own but also pair well with slightly softened ice cream, fresh whipped cream, or a slice of cake.
Modifying for No Sugar Added
I found this recipe in the January 2010 edition of Good Housekeeping and put it in my “to modify” pile. Traditionally compotes are cooked in a sugary syrup but I thought I’d try this SS&GF style with no sugar added. Dried fruits are sweet to begin with so I was confident I could skip the alternative sweeteners. When the compote was finished cooking and cooling, though, the sauce wasn’t syrupy or sweet enough for me. So, I strained the fruit in a fine mesh sieve and reduced the sauce by half.
The result? A perfectly syrupy sauce with no sugar added.
The Taste
The wintery flavors in this compote are complex and delightful – the brightness of the orange, the hint of licorice from the star anise, and an undertone of cinnamon with the individual fruit flavors still shining through. In fact, I’m eating some on top of vanilla bean ice cream right now. Comfort food at it’s best.
What are some of your favorite comfort foods in the winter?
Reminders
I’m teaching a cooking class in Plano, TX on February 8th! If you’re in Dallas I’d love for you to attend. It’s very affordable and according to the website there are only 3 spots left in the class. I am pleasantly surprised (ok – totally shocked – I think it’s a mistake. Just sent an e-mail verify this…) I’ll keep you updated. You can find all the information here at the City of Plano’s website.
A huge thank you to everyone who takes the time to come back and tell me about the results of cooking my recipes. It’s been so helpful and has brought me a lot of joy.
Lots of give-aways are lined up over the next month or so. Monday is the big kick-off. One lucky reader will win a $50 shopping spree to iHerb.com. I got a shopping spree of my very own and had the best time. Make sure to check in next week to find out how you can win one, too.
A reader sent me an e-mail and I accidentally deleted it. If you e-mailed me and haven’t heard back, can you shoot it my way again? I tried to recover it but the message is lost in cyberspace. I’m sorry!
I’ve been invited to join in the Gluten-Free Progressive Dinner Party which takes place next week. It’s hosted by Diane of The Whole Gang. This month’s theme is Light Winter Warmers – soups, stews, and maybe even some warm winter drinks without all the calories. Another great reason to check in on Monday – I’ll have the details for you then.
Visit The Nourishing Gourmet’s Pennywise Platter for more cooking ideas.
Serves: 3½ - 4 cups
- 1 – 2 navel oranges
- 1¾ cups filtered water
- ½ of a cinnamon stick
- ½ of a star anise
- 1 large Gala apple
- 1 large ripe D’anjou or Bartlett pear
- ½ cup dried Calimyrna figs, quartered
- ½ cup prunes
- 2 tablespoons dried bing cherries
- Using a swivel peeler, cut 2 strips of orange peel from the orange and squeeze ⅓ cup of juice from the oranges. Set aside.
- In a medium saucepan combine water, cinnamon, star anise, and orange peel. (The size is important – if you use too big of a saucepan, the fruit won’t be covered by the sauce and it won’t cook evenly.) Cover and bring to a boil, then reduce to a simmer for 5 minutes. While sauce is cooking, peel and core apple and pear. Slice ¼ inch thick.
- Stir figs, prunes, and cherries into sauce and simmer for 5 minutes. Add apples and simmer for 3 -4 minutes, then add pears for the last 2 minutes. Apples and pears should be al dente – they will continue to cook as the compote cools. Stir in orange juice, cover, and let cool for 20 minutes. Strain compote through a fine mesh strainer catching juice. Return juice to pan, bring to a boil and then simmer uncovered for 10 – 15 minutes until juice has thickened and is syrupy. Let syrup cool. Pour on top of fruit and serve, or cover and chill.
Enjoy!
looks absolutely fabulous!
Now that is a gorgeous photo. It looks just amazing Amy!
OMG on the cooking class – if only you weren’t a plane trip away…
Love the compote!
This sounds absolutely lovely! Can;t wait until the giveaway! WIll look out for it!
Very savory. This is very healty recipe…
Hi Amy, I made a similar compote last Christmas also without any sugar or sweetener, but I used sweet wine for the syrup. I don’t know if that’s acceptable to you, check it out if you like: http://invitadoinviernoeng.blogspot.com/2009/12/sugar-free-christmas-compote-spanish.html
Cheers!
that sounds wonderful! I love anise — we only have used it in cookies so far, but I bet it adds a great flavor to this compote.
thanks!
LOve the idea of your reducing the sauce to get the syrupy flavor. This looks delicious. MANY congrats on this class! How awesome for you!
I’ll be in Houston the weekend of Valentine’s Day. Same state, wrong city and time…. Dang it!
What a lovely light dessert, I love the cinnamon and star anise here!
What a gorgeous photo! I love it. You must have checked out those sites I recommended?! This would be great on a cold morning for breakfast. Congrats on your class filling up so quickly.
@Chelsey, I didn’t get the sites…how did I miss that?? Can you send them to me again? I bought a book, though, and it’s helping. 🙂
This looks to die for!
This looks so yummy with the cream on top, but with the vanilla ice cream it sounds like it would be a perfectly cooling treat as well 🙂
@Rochelle (Acquired Taste), Totally agree. Hands down, I prefer the ice cream but I’d take ice cream over whipped cream any day. It didn’t get photographed that way as I wanted to showcase the compote.
This is a beautiful photo and wonderful recipe Amy. Many congratulations on the cooking class. I would LOVE to attend. I’m so close but so far away. I’m excited about the Progressive Dinner. It’s so much fun to check everyone’s recipes and I just can’t get enough soup and stew recipes.
Wow this looks so healthy and so delicious .. wish you good luck with your coming class ..
I love the syrupy softness of warm compote. Over yogurt in the morning. Or with a dash of rum or brandy for dessert. 🙂
People who have not tried it don’t believe it, but prunes become luscious.
@Linda- Kitchen Therapy, Prunes do become completely luscious. I am so glad you brought that up because there are many who are turned off by prunes.
I just came across your blog and I’m so excited to find it. I read your story and I can completely relate. I constantly fight to lose weight and refined flour and sugar make me SO hungry.
I also recently found out my daughter is allergic to wheat (amongst other things) and I have always tried to keep her away from sugar.
I say I’m a terrible baker because I can’t get myself to use white flour or sugar so I’m always looking for sugar free desserts that are healthy and low in fat. This one fits the bill!
Hey Amy! What a beautiful picture! Have you ever studied photography? Your food really shines through in your pictures. – Jess @ ATX Gluten Free
Yes, I agree with Lauren–fabulous photo! I have a thing about fruity dishes, but maybe your compote can retrain my taste (and texture) buds. 😉
So much good news here today, Amy! Congrats on your cooking class. 🙂 Not a mistake, I’m sure. When the word gets out, you’ll have a waiting list!
I’m so glad you are joining us for the progressive dinner party!
Shirley
I love this and will do it. All is readily available – I do love my fruit and your sauce is sweet and spicy. Beautiful!
Love the picture! It looks delicious!
Think I could substitute dates for figs?
@Rebecca, Yea, I think so. Dates will probably cook a little quicker – I could be wrong, though. I might throw them in a few minutes later.
Sounds warming and delicious. Perfect for this time of year. Thanks for sharing it as part of Pennywise Platter Thursday! And your class sounds like it will be great fun too. 🙂
This looks lovely! You’ve been such an inspiration to me as I’ve been working to reduce the sugar and gluten in our diets . . . we’re still a work in progress, but we’re getting there!
Best,
Sarah
I’m sure you’ll be great with that cooking class. Can’t wait to hear about it. Your compote looks delicious. Thanks for linking to “What can I eat that’s gluten free?”
Amy,
Your recipes look so yummy.
You did it again, another great recipe.
Good job.
Have a wonderful week.
Hi… great sounding recipe. I’m wondering what the yield is. Thanks!
@teri, I can’t believe I left that off. Based on the ingredient list I’d say it makes roughly 1 1/2 cups.