Stewed Fruit

5 from 2 votes

Learn how to make a winter fruit compote from a variety of dried fruits with this easy slow cooker recipe. Stewed fruit compote makes a great topping for oatmeal in the morning.

Prep Time5

Cook Time4

Total Time4 5

Course: Breakfast

Cuisine: British

Servings:

Calories: 294kcal

Author: Janice Lawandi

Equipment

6-quart Crock-Pot

Ingredients

750 mL water
100 grams granulated sugar ½–1 cup, depending on how sweet you want it
500 grams unsweetened/plain dried fruits I used apples, pears, cranberries, apricots, prunes
2 cinnamon stick(s)
5 star anise
1 pinch ground cloves
1 Navel orange(s) zested
1 lemon zested

Metric - US

Instructions

In the Crock-Pot (I used the old version of this Crock-pot), stir together the water and the sugar with a wooden spoon.
Drop in all the dried fruit, spices, and zest, and stir to combine.
Place the lid on the slow cooker and set it to high.
Let the mixture cook for about 4 hours or until you are ready to serve it (my Crock-Pot switches to a “warm” setting when time is up so you could even set it overnight for a warm breakfast).

Serving Suggestion

Serve the warm stewed fruit on cooked oatmeal for breakfast or with vanilla ice cream for dessert.

Notes

You can use any dried fruit you enjoy in this recipe such as cranberries, pears, apples, peaches, apricots, prunes, raisins, etc. Just try to keep the total weight of the fruit close to the weight listed in the ingredients.
If you don't have a slow cooker, you can combine the ingredients in a medium–large saucepan, stirring well, and bring the mixture up to a boil and then simmer the dried fruit on medium–low until plump and softened. You may put a lid on the pot or at least partially cover the pot to make sure that the water doesn't evaporate completely.
I love to serve this winter fruit compote warm over oatmeal for breakfast or over rice pudding or vanilla ice cream for dessert.

Nutrition