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Fruit Compote

  • 1 medium sweet apple peeled, and cut into 1-inch pieces
  • 2 slightly firm pears peeled and cut into 1-inch pieces
  • 1 cup black or golden California raisins
  • 1 cup fresh or frozen cranberries
  • 1/2 cup spiced cider


  • 1/2 cup raisins black or golden
  • 1/2 cup balsamic vinegar
  • water to thin if needed


  1. Preheat oven to 350 degrees.
  2. Place apples, pears, cranberries, 1 cup of raisins and cider in a glass baking pan and toss to combine. Roast fruit for about 20-30 minutes, or until fork tender.
  3. Drain and reserve any excess juice from the pan, and let fruit cool to room temperature.
  4. To prepare syrup, combine any remaining juice from the roasted fruit, 1/2 cup raisins and balsamic vinegar in a medium saucepan. Bring to a boil, reduce heat and let simmer until raisins are completely soft and vinegar begins to thicken.
  5. Let raisin-balsamic mixture cool and then blend until smooth in a blender or food processor.

Resource: HomeChef Cooking School