Spiced Winter Fruit Compote with Raisin Balsamic Syrup
Prep Time 30minutes
Cook Time 45minutes
Total Time 1hour15minutes
Author Craving Something Healthy
1medium sweet applepeeled, and cut into 1-inch pieces
2slightly firm pearspeeled and cut into 1-inch pieces
1cupblack or golden California raisins
1cupfresh or frozen cranberries
1/2cupraisinsblack or golden
water to thinif needed
1sheet of frozen puffed pastrythawed
Preheat oven to 350 degrees.
Place apples, pears, cranberries, 1 cup of raisins and cider in a glass baking pan and toss to combine. Roast fruit for about 20-30 minutes, or until fork tender.
Drain and reserve any excess juice from the pan, and let fruit cool to room temperature.
To prepare syrup, combine any remaining juice from the roasted fruit, 1/2 cup raisins and balsamic vinegar in a medium saucepan. Bring to a boil, reduce heat and let simmer until raisins are completely soft and vinegar begins to thicken.
Let raisin-balsamic mixture cool and then blend until smooth in a blender or food processor.
For the puffed pastry, increase oven to 400 degrees. Place the pastry sheet on a lightly floured surface, and roll out the pastry to about 1/8-inch thickness. With a cookie cutter or knife, cut out 6, 2- inch squares or desired shapes.
Lay out cut pastry pieces on a baking sheet, about 1-inch apart. Bake for 8-10 minutes or until puffed and golden. Remove from the oven and let cool.
While pastry is baking, mix together powdered sugar and spices. Sprinkle over cooled puffed pastry pieces with a sifter or fine mesh sieve.
To serve, spoon about 1/2 cup fruit mixture on plates or in small bowls. Drizzle with raisin balsamic syrup, and top each with one piece of puffed pastry.
Serve warm or at room temperature. Store any leftover fruit and syrup in an airtight container for 2-3 days.