Pluot-mint compote
  • 1 1/4 pounds fresh pluotspitted and sliced into 1/2-inch wedges, about 4 cups
  • 1 tablespoon coarse natural cane sugarsuch as Sucanat or rapadura
  • 3 tablespoons ruby port
  • 1/3 cup fresh mintfinely chopped
  1. Combine pluots, sugar, and port in a nonreactive bowl; let stand 5 minutes. Transfer to a rimmed baking sheet and broil 10–13 minutes, stirring once or twice, until pluots are tender and liquid bubbles up. Return to mixing bowl and stir in vanilla and mint while fruit is still hot. Let stand at least 15 minutes before serving. Refrigerate up to 1 week.
Recipe Notes
Nutrition Facts
Pluot-mint compote
Amount Per Serving
Calories 314
% Daily Value*
Sodium 4mg 0%
Total Carbohydrates 73g 24%
Dietary Fiber 11g 44%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1/4 cup): 314 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 4g protein, 73g carb, 11g fiber, 4mg sodium