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Nectarine and plum compote

 
Rating: 
4
Average: 4 (1 vote)
Rating: 
4
Average: 4 (1 vote)
Serves: 4
Time to make: 30 mins, prep 10 mins, cook 20 mins
Total cost: $6.12 / $1.53 per serve
(at time of publication)
Low kilojouleLow sodium
Full ingredients list: 
  • 2 nectarines, stones removed, sliced
  • 6 plums, stones removed, sliced
  • 225ml orange juice
  • 1/4–1/2 teaspoon ground ginger
  • 4 tablespoons reduced-sugar apricot jam
  • 2–3 teaspoons cornflour
  • 4 scoops low-fat vanilla ice-cream (1 1/2 cups total)

Nutritional information (per serve)

Kilojoules: 
790kJ
Calories: 
189cal
Protein: 
3.9g
Total fat: 
5.3g
Saturated fat: 
3.3g
Carbohydrates: 
28.7g
Sugars: 
20.4g
Dietary fibre: 
4.4g
Sodium: 
45mg
Calcium: 
82mg
Iron: 
0.5mg

Instructions

Instructions and steps: 

Step 1 Place fruit, juice, ginger and jam into a saucepan.

Step 2 Cook over low heat until jam becomes liquid and fruits soften, about 15 minutes.

Step 3 Mix cornflour with 3 tablespoons of jam mixture in a small bowl, to form a paste. Return paste to pan and stir, until mixture thickens. Divide compote between dishes and serve with a scoop of low-fat vanilla ice-cream.

HFG tip

Vary the compote thickness by adding more or less cornflour.

About this recipe

Recipe by: 
Sarah Swain
First published: December 2010
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