Poached Pears, Grapes, and Dried Fruit in White Grape & Fresh Lemon Juice w/ Vanilla Paste and Jam Compote (GF, DF, V, Non-A)

Fruit compote probably isn't your favorite dessert, but if you, too, are trying to eat heathier and have multiple half-filled bags of dried fruit in your pantry, this dish might be worth a try. It's a non-alcoholic, low-sugar version of a classic Italian recipe from Lidia Bastianich, Pere e Uva al Forna, Roasted Pears & Grapes ~ a one-stop dish to load up on vitamins, fiber, antioxidents and anti-inflammatories. Serve warm or cold.

My Paleo Marin Rating: 3 Persimmons*

Ingredients:

2 lemons

1/2 cup sugar 

3/4 cup white grape juice

1 teaspoon vanilla paste

2 tablespoons berry jam

2 cups seedless green grapes

1 cup mixed dried fruit (apricots, cranberries, prunes, cherries, etc.)

3 firm, but ripe, bosc pears, quartered lengthwise, cored

Directions:

Preheat oven to 375 degrees F. 

1. Peel the skin off one lemon with a vegetable peeler and set aside. Juice both lemons and set aside.

2. In a small bowl, whisk together the sugar, grape juice, lemon juice, vanilla paste and jam. Set aside.

3. In an 11 x 13 inch baking dish, add the grapes, dried fruit and lemon peel. Pour the grape juice mixture into the dish and mix well. Add the pears, cut side up.

4. Bake until the pears are tender and the liquid is thickened, about 50 minutes. 

5. Remove the lemon rind and let cool a bit. Serve the pears covered with compote either warm or cold.

Recipe adapted from Lidia Bastianich's website here.

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*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.