Baked and Stewed Fruit Compote recipes are the perfect Sweets part of our Meats & Sweets, or Meat & Fruit-Centered way of eating, especially during the fall and winter. They can be enjoyed as part of a healthy breakfast, served with roasted meats, or topped with lightly sweetened non-fat Greek Yogurt for a healthy, warming dessert.
As I wrote here, fruits are high in polyphenols, potassium, and many other micronutrients which make them the ideal complement to meats which are naturally higher in sodium, amino acids, and several B vitamins.
Baked and Stewed Fruit make use of the fruits of the season, especially apples and pears. Baking intensifies their sweetness, so minimal if any added sweeteners are needed. Dried fruits, like dates and raisins, can also be used in lieu of added sugars.
BAKED FRESH & DRIED FRUITS
Baked fruits are perfect during cooler months. It's so easy! Who needs a pie crust? My Baked Fruit Combo is naturally gluten-free!
Place ingredients in a baking dish, and do a quick stir.
Bake, covered, at 350º for about 25 minutes+/- until fruit is nice and soft.
Serve on Sprouted Cinnamon Raisin Bread, with yogurt or cottage cheese, alongside Baked French Toast Casserole or Breakfast Pumpkin Souffle, or with your main entree.
BAKED PEARS WITH FIG PRESERVES
Pre-heat oven to 350º.
Using a little spoon, scoop out the seeds in the center of the pears. Place into a baking dish. Spoon 1/2-1 teaspoon of fig preserves in the center of each pear. Sprinkle with cinnamon. Pour in enough apple cider (or apple juice, orange juice, or water) to just cover the bottom of the baking dish.
Bake, covered, for about 25-30 minutes, or until pears are nice and soft. Serve as is, or topped with plain, or lightly sweetened Greek yogurt.
STEWED FRUIT COMPOTE
As an alternative to Sugar-Free Apple-Raisin Sauce, dried apricots, plums, raisins, and cranberries are all great stewed.
Stewing fruit is a good way to use up dried up dried fruit (say that five times fast!)
Let simmer, partially covered on low heat in a little apple juice, apple cider, or water, and season if desired with ground clove, cardamom, cinnamon, nutmeg, or grated and squeezed ginger.
The fruit can be left whole, or chopped in a food processor. I usually make this thicker or less juicy than the Sugar-Free Apple-Raisin Sauce, to use like a compote topping for grilled or roasted chicken, turkey, or even alongside Baked Fish.
Stewed Fruit can be used as a topping to sprouted bread, in lieu of store-bought preserves, or served with yogurt or cottage cheese.