- Yield: 8 servings
- Prep Time: 25 minutes
- Cook Time: 4h 00 min
Caribbean hot compote
With a slow cooker, fruits and a bit of sherry, you can’t go wrong. There are many combinations of fruits to try, but Caribbean Red® papaya provides a hint of the tropics to liven up even everyday apples and pears.
This compote can be scooped into a dish ready for a spoon or it can top just about anything from breakfast to the evening's dessert
- 1 starfruit
- 1/3 cup packed brown sugar
- 1/2 Caribbean Red papaya
- 1 tbs melted butter
- 2 medium-sized apples
- 1/4 cup sherry
- 2 medium-sized pears
- 2 tbs quick-cooking tapioca
- 1/2 cup dried apricots
Slice the starfruit into stars. Remove the seeds.
Core the apples and pears. Cut into 1" chunks.
Slice off the papaya skin, cut in half and remove the seeds. Chop half into 1" chunks.
Cut the dried apricots into 1" chunks.
In a medium bowl, combine the brown sugar, butter, sherry and tapioca.
Place the fruit in a slow cooker. Pour the liquid mixture over the fruit. Stir.
Cook in a slow cooker on low 4 hours or high for 2 hours.