Melissa's Corporate Chefs
Exotic Compote with Sugar Cane
Category
Dessert
Servings
About 3 cups
Prep Time
5 minutes
Cook Time
24 minutes
Author:
Melissa's Corporate Chefs
Ingredients
-
½ package Sugar Cane, peeled and cut lengthwise in quarters
-
2 (3 ounce) packages Dried Pineapple Rings
-
1 package Dried Mango Slices, diced
-
⅓ cup chopped Crystallized Ginger, finely chopped
-
3 tablespoons Orange Peel
-
½ cup Flame Seedless Raisins
-
1 cup Dried Apricots, halved
-
1 stick Canela/Cinnamon Sticks
-
1½ cups Orange Juice, not from concentrate
-
¼ cup Cream Sherry
-
3 tablespoons Brown Sugar
Directions
Mix all ingredients in a 3 - 4 quart microwavable casserole. Microwave 12 minutes covered, whisking every 6 minutes. Microwave an additional 12 minutes unconvered, whisking every 6 minutes. Allow to cool before placing in air tight container. Serve over pancakes, ice cream or in a frosty dessert dish with whipped topping.
Keep in refrigerator.
Filed in:
Canela,
Cinnamon,
Cinnamon Sticks,
Crystallized Ginger,
Dessert,
Dried Apricots,
Dried Mango Slices,
Dried Orange Peel,
Dried Pineapple Rings,
Dried Pineapples Rings,
Exotic Compote with Sugar Cane,
Flame Seedless Raisins,
Orange Peel,
Sugar Cane
