Spiced Winter Fruit Compote

This warm compote is spiced with ginger, cardamom, and nutmeg. It would be perfect spooned over toasted gluten-free pound cake, your favorite vanilla bean custard, or ice cream.

Serves: 8Hands-on: 15 minutesTotal: 8 hours 15 minutesDifficulty: Easy

Serves: 8


  • 3 medium pears, cored and cubed
  • 1 (15.5 oz.) can pineapple chunks, undrained
  • 1 cup quartered dried apricots
  • ½ cup dried cranberries
  • ½ lb. dried figs, halved
  • 3 Tbsp. frozen orange juice concentrate
  • 2 Tbsp. packed brown sugar
  • 3 Tbsp. tapioca starch
  • ½ tsp. ground ginger
  • ¼ tsp. ground cardamom
  • ½ tsp. ground nutmeg
  • 2 cups frozen unsweetened pitted dark sweet cherries
  • ½ cup toasted flaked coconut
  • ½ cup toasted pecans


  • In a greased 4–6-quart slow cooker combine pears, pineapple, apricots, cranberries, and figs.
  • In a small bowl whisk together orange juice concentrate, brown sugar, tapioca starch, ginger, cardamom, and nutmeg. Pour orange juice mixture over fruit.
  • Cover and cook on low for 8 hours. Stir in cherries 1 hour prior to serving.
  • To serve, spoon warm compote into dessert dishes. Top with coconut and nuts.