- Yield: 10 servings
- Prep Time: 15 minutes
- Cook Time: 8h 00 min
Tropical breeze fruit compote
A fruity side dish that tastes like dessert. Make with a slow cooker for dinner that night. Or make the day before and let the device heat it up for dinner and keep it warm for buffets or even potlucks (just assume you'll need an extension cord).
- 1 cup apple cider
- 1 cup dried cranberries
- 1/4 cup brown sugar
- ¼ tsp ground nutmeg
- ½ cup slivered almonds
- 1 lime
- Optional: ¼ cup orange liqueur or brandy
- 2 cups Caribbean Red papaya (about ½ fruit)
- 2 passionfruit
- 2 apples, Granny Smith or your favorite, cored and sliced
- 1 cinnamon stick
In a 4-quart slow cooker, add the apple cider, dried cranberries, brown sugar, nutmeg, almonds, the juice of one lime and optional brandy or liqueur. Stir to combine.
Peel the Caribbean Red papaya and cut in half, remove the seeds. Cut into 1 pieces. Add to the slow-cooker
Cut the passionfruit open across the middle. Discard the skins. Scoop out the seeds into the slow-cooker.
Add the apple slices to the slow-cooker. Gently stir to combine. Add the cinnamon stick.
Cover and cook on low for 8 hours. Remove the cinnamon stick and serve warm.