Ruby Fruit Prune Compote - cooking recipe

Ingredients

1 (12 oz.) pkg. pitted prunes
1 (8 oz.) pkg. figs
1 1/2 c. ruby Port
3/4 c. water
2 Tbsp. honey
2 tsp. lemon juice
3 navel oranges, peeled and cut into segments

Preparation

In 2 to 3-quart saucepan, combine prunes, figs, Port, water and honey.
Bring to a boil; reduce heat and simmer until fruits are tender but not soft, about 10 minutes.
Remove fruits to bowl with slotted spoon.
Bring liquid in saucepan to boil over medium heat. Cook about 5 minutes until reduced by one-third.
Remove from heat; stir in lemon juice, then pour over fruit.
Cool, cover and chill. To serve, place in serving dishes with orange segments and pour liquid over.
Makes 6 servings.
Contains 232 calories, dietary fiber 8.3 g and fat 6 g.