Daily Life and Supportive Care During Cancer Treatment

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Fig, Apple, and Apricot Compote

This compote, a combination of cooked dried fruit infused with aromatic spices, can be served on its own as a breakfast or dessert, or used as a topping for yogurt or oatmeal. It provides sweetness and toothsome texture with no added processed sugar.

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For a softer consistency, add more apple cider and simmer longer to break down the fruit further. If you plan to use the compote primarily as a breakfast topping or spread for crackers or toast, cut the fruit into smaller, bite-sized pieces.

If you have cheesecloth, make a sachet to hold the spices. If not, remove the cloves before adding the fruit, since they can be hard to locate afterward.

If you don’t have star anise or cardamom pods on hand, just omit those seasonings.

Ingredients

6 servings

  • 1 cup pasteurized apple cider or 100 percent apple juice
  • 4 cardamom pods
  • 2 cloves
  • 1 star anise
  • 1 cinnamon stick
  • 1/2 cup dried apple slices
  • 1/2 cup dried apricots, quartered
  • 1/2 cup dried pitted prunes, quartered
  • 1/2 cup dried figs, quartered
  • 1/4 cup dried unsweetened cherries

Tip: Prunes, apricots, and cherries contain health-promoting phytonutrients.

Seen from overhead, a white bowl holds a compote made with figs and dried apples and dried apricots.

Instructions

In a saucepan, combine the apple cider, cardamom pods, cloves, star anise, and cinnamon stick and bring to a boil.

Reduce the heat, remove the cloves, add the apples, apricots, prunes, figs, and cherries, and simmer for 8 to 10 minutes, or until the liquid is absorbed, stirring occasionally.

Let cool and discard cardamom pods, star anise, and cinnamon stick before serving.

Per serving

Calories: 150
Fat: 0 g
Saturated fat: 0 g
Cholesterol: 0 mg
Sodium: 10 mg
Carbohydrate: 38 g
Dietary fiber: 4 g
Sugars: 28 g
Protein: 1 g
Calcium: 40 mg
Potassium: 430 mg

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What to Eat During Cancer Treatment
Copyright ©2018 American Cancer Society.
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