Slow-Cooked Fruit Compote

Fresh fruit, with its many sweet bites, attractive colors and delicious aromas can cause quite a conundrum to the Paleo mind. On one hand, fruit is full of essential fiber, minerals, and vitamins. On the other side, it is loaded with carbs and fructose – those on a Keto diet will want to avoid this recipe, while Paleo enthusiasts will rejoice at brunch when fruit compote is served with sweet potato pancakes. It also tastes equally delicious as a snack with a large scoop of coconut cream and cinnamon. The question still begs to be asked, is modern fruit really healthy? We’ll let you decide for your yourself, but note that moderation is key to a healthy life. And eating organic whenever possible not only keeps your body in motion, it encourages better land management too.

All seriousness set aside, commit yourself to making this recipe, because it really does taste amazing, we wouldn’t have created it otherwise! Dried apricots are in fact a great snack to eat on the go, and they really make this slow-cooked fruit compote shine. You can also add in different fruits like cherries or pineapple, so you can keep things warm and comforting or make it with a tropical twist. The best part? There’s no canned fruit here. Pick the best fruit you can find for the most flavorful compote. If that isn’t reason enough to indulge in a bowl of fruit compote, we don’t know what is.

Naturally, if you’re looking for a savory way to enjoy this compote try serving this as a side dish, perhaps next to a scrumptious slice of crackled pork belly?

Slow-Cooked Fruit Compote Recipe

Ingredients

• 1 cup dried apricots
• 3 pears, peeled, cored and halved
• 3 peaches, sliced with pit removed
• 2 slices of lemon
• 1/2 cup freshly squeezed orange juice
• 1 cinnamon stick
• 1 cup water

Preparation

1. Place everything in the slow cooker, cover and cook on low for 2 to 3 hours.
2. Serve warm or cold.