Slow-Cooker Cinnamon Stone Fruit Compote

low and slow...

To finish up my rainbow series on slow-cooker recipes I've made an easy dessert. With frosty evenings on the horizon this recipe is perfect to warm you up. I suggest serving this dessert with pound or angle food cake, but you can also serve this over vanilla ice cream. If you are like me, I can eat ice cream in the dead of winter. So, it's a viable option for this dessert.

My fruit compote is great for a group get together. I've combined three different stone-fruits (fruits that have a pit in the middle) with dried figs, orange juice, apricot nectar, and cinnamon sticks. These fruits mull together in the slow cooker with the fruit juices, soaking up most of the liquid and re-hydrating the dried fruits. All the while the fruits are infused with a wonderful cinnamon spice. Make this for your next dinner party. Here's how...

Ingredients - Serves 8
16 oz. Bag Frozen Unsweetened Pealed Peaches
1/2 C Dried Tart Cherries
1/2 C Dried Apricots
1/2 C Dried Figs, stems removed
1/2 C Orange Juice
1/2 C Apricot Nectar
3 Cinnamon Sticks
To Serve: Fresh Mint & Pound Cake, Angel Food Cake, or Vanilla Ice Cream

Directions
Prepare your slow-cooker.

Make the compote: Combine all of the ingredients in the slow-cooker. Cover and cook on low heat for 5-6 hours or on high for 2 1/2-3 hours.

Serve: Remove the cinnamon sticks, discard. Slice the cake or scoop ice cream into bowls. Top with the compote and a sprig of mint. Enjoy!