Warm Fruit Compote


From Linda Cicero’s Cook’s Corner Column


Warm Fruit Compote

2 1/2 cups (20-ounce can) dark cherries or other fruit

3 tablespoons quick-cooking tapioca

1/4 cup sugar, or to taste

1/8 teaspoon salt

2 tablespoons lemon juice

Whipped cream for serving (optional)

Drain cherries, reserving liquid. Combine liquid with the tapioca, sugar, salt and 2/3 cup water in a small saucepan. Bring to a vigorous boil, stirring constantly. Immediately remove from heat and carefully stir in the lemon juice and drained fruit. Taste to see if more sugar is required. Stir occasionally while cooling; mixture will thicken. Serve warm or chilled with whipped cream. Makes 6 servings.

Per serving: 137 calories (0 percent from fat), 0 g fat, 0 mg cholesterol, 0.4 g protein, 33.7 g carbohydrates, 0.4 g fiber, 32 mg sodium.

Read more Recipes stories from the Miami Herald

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category