Fruit Compote with Toasted Almonds

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Spoon the compote over soy “ice cream.” 

  • 8Servings


  • 1 8-oz. pkg. mixed dried fruits, diced
  • 1 cup dried pineapple chunks, cut in half
  • 1 cup boiling water
  • 1 1/2 cups fresh orange juice
  • 1/4 cup Sucanat
  • 2 Tbs. Amaretto, optional
  • 1/3 cup slivered almonds


Put the dried fruits in a large saucepan, and cover with the boiling water. Set aside for 25 minutes, and drain in a wire mesh colander.

Add the fruits to the pan with orange juice, Sucanat and Amaretto, if using. Bring to a boil over medium heat, and reduce the heat to low.

Cover, and cook for 25 minutes, stirring occasionally. Remove from heat, and set aside to cool.

Toast the almonds in a dry saucepan over medium-low heat, stirring and shaking the pan until the almonds are lightly browned.

Spoon fruit compote over vanilla soy “ice cream,” and garnish with toasted almonds.

Nutrition Information

  • Calories: 243
  • Carbohydrate Content: 54 g
  • Fat Content: 2 g
  • Fiber Content: 5 g
  • Protein Content: 2 g
  • Sodium Content: 9 mg
  • Sugar Content: 20 g