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Spiced Winter Fruit Compote with Raisin Balsamic Syrup

Course Dessert
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Author Craving Something Healthy


Fruit Compote

  • 1 medium sweet apple peeled, and cut into 1-inch pieces
  • 2 slightly firm pears peeled and cut into 1-inch pieces
  • 1 cup black or golden California raisins
  • 1 cup fresh or frozen cranberries
  • 1/2 cup spiced cider


  • 1/2 cup raisins black or golden
  • 1/2 cup balsamic vinegar
  • water to thin if needed


  • 1 sheet of frozen puffed pastry thawed
  • 2 tablespoons confectioners powdered sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground clove
  • 1/8 teaspoon ground nutmeg


  • 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.