Ruby Fruit Prune Compote

1. 1

   In 2 to 3-quart saucepan, combine prunes, figs, Port, water and honey.

2. 2

   Bring to a boil; reduce heat and simmer until fruits are tender but not soft, about 10 minutes.

3. 3

   Remove fruits to bowl with slotted spoon.

4. 4

   Bring liquid in saucepan to boil over medium heat. Cook about 5 minutes until reduced by one-third.

5. 5

   Remove from heat; stir in lemon juice, then pour over fruit.

6. 6

   Cool, cover and chill. To serve, place in serving dishes with orange segments and pour liquid over.

7. 7

   Contains 232 calories, dietary fiber 8.3 g and fat 6 g.

* Per serving · 4 servings · Values may vary.

No additional tips available.