Dried Fruit Compote in Ginger Syrup
By Joe
Source: Bon Appétit — Bon Appétit Test Kitchen, Dried Fruit Compote with Ginger Syrup.
A dried fruit compote with ginger syrup recipe for 1 serving, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Cook. Bring ginger beer dried fruit now and 240 ml water to a bring to a bubble in a small saucepan now reduce heat to low now and cook gently until liquid becomes syrupy now and mixture is reduced now to 1 1 2 now cups 35 40 minutes let leave to go cold completely do ahead can be made 1 now week ahead lid and put in the fridge.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
30.3 g per serving
60.6 % of the 50 g daily maximum · 121.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: the recipe has 1 serving, so these numbers are for the whole batch. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 564 kcal |
| Protein | 4.9 g |
| Carbohydrate | 148.8 g |
| of which sugars | 128 g |
| of which free sugars | 30.3 g |
| Fat | 0.4 g |
| of which saturates | 0.1 g |
| Fibre | 6.8 g |
| Salt | 0.16 g |
Protein per 100 kcal
0.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
