2 cups sliced fresh peaches (peeled, if desired) or frozen sliced peaches
2 cups hulled fresh strawberries or frozen strawberries
1/2 cup white grape juice concentrate or apple juice concentrate
Combine all of the ingredients in a large saucepan. Bring to a simmer and cook for about 5 minutes, or until the fruit just becomes soft.
Serve warm or thoroughly chilled, by itself or over fruit sorbet or vanilla nondairy ice cream.
Stored in a covered container in the refrigerator, leftover Summer Fruit Compote will keep for up to 3 days.
PER SERVING: 121 calories; 0.5 g fat; 0.1 g saturated fat; 4% calories from fat; 0 mg cholesterol; 1.5 g protein; 29.6 g carbohydrate; 26.3 g sugar; 2.8 g fiber; 3 mg sodium; 21 mg calcium; 0.6 mg iron; 77.9 mg vitamin C; 149 mcg beta-carotene; 0.8 mg vitamin E
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Created by ARoettinger
Cucumber is a cooling vegetable, which combined with iceberg lettuce makes a perfect match for the spicy shallot vinaigrette in this speedy summer salad.
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