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  • Janice

    posted on January 12, 2010 at 10:44 pm

    looks absolutely fabulous!


  • Lauren

    posted on January 12, 2010 at 10:18 pm

    Now that is a gorgeous photo. It looks just amazing Amy!

    OMG on the cooking class – if only you weren’t a plane trip away…

    Love the compote!


  • Noelle (An Opera Singerin the Kitchen)

    posted on January 12, 2010 at 10:58 pm

    This sounds absolutely lovely! Can;t wait until the giveaway! WIll look out for it!


  • dokuzuncubulut

    posted on January 13, 2010 at 12:26 am

    Very savory. This is very healty recipe…


  • Miriam/The Winter Guest

    posted on January 13, 2010 at 5:26 am

    Hi Amy, I made a similar compote last Christmas also without any sugar or sweetener, but I used sweet wine for the syrup. I don’t know if that’s acceptable to you, check it out if you like: http://invitadoinviernoeng.blogspot.com/2009/12/sugar-free-christmas-compote-spanish.html


  • SnoWhite

    posted on January 13, 2010 at 6:53 am

    that sounds wonderful! I love anise — we only have used it in cookies so far, but I bet it adds a great flavor to this compote.



  • Alta (Tasty Eats At Home)

    posted on January 13, 2010 at 7:12 am

    LOve the idea of your reducing the sauce to get the syrupy flavor. This looks delicious. MANY congrats on this class! How awesome for you!


  • Katrina (gluten free gidget)

    posted on January 13, 2010 at 7:17 am

    I’ll be in Houston the weekend of Valentine’s Day. Same state, wrong city and time…. Dang it!


  • Natasha - 5 Star Foodie

    posted on January 13, 2010 at 8:26 am

    What a lovely light dessert, I love the cinnamon and star anise here!


  • Chelsey

    posted on January 13, 2010 at 8:28 am

    What a gorgeous photo! I love it. You must have checked out those sites I recommended?! This would be great on a cold morning for breakfast. Congrats on your class filling up so quickly.


    Amy Reply:

    @Chelsey, I didn’t get the sites…how did I miss that?? Can you send them to me again? I bought a book, though, and it’s helping. :)


  • Emily Ziegler

    posted on January 13, 2010 at 8:29 am

    This looks to die for!


  • Rochelle (Acquired Taste)

    posted on January 13, 2010 at 8:38 am

    This looks so yummy with the cream on top, but with the vanilla ice cream it sounds like it would be a perfectly cooling treat as well :)


    Amy Reply:

    @Rochelle (Acquired Taste), Totally agree. Hands down, I prefer the ice cream but I’d take ice cream over whipped cream any day. It didn’t get photographed that way as I wanted to showcase the compote.


  • Sandy Gillett

    posted on January 13, 2010 at 8:55 am

    This is a beautiful photo and wonderful recipe Amy. Many congratulations on the cooking class. I would LOVE to attend. I’m so close but so far away. I’m excited about the Progressive Dinner. It’s so much fun to check everyone’s recipes and I just can’t get enough soup and stew recipes.


  • Maryam

    posted on January 13, 2010 at 8:58 am

    Wow this looks so healthy and so delicious .. wish you good luck with your coming class ..


  • Linda- Kitchen Therapy

    posted on January 13, 2010 at 10:48 am

    I love the syrupy softness of warm compote. Over yogurt in the morning. Or with a dash of rum or brandy for dessert. :)

    People who have not tried it don’t believe it, but prunes become luscious.


    Amy Reply:

    @Linda- Kitchen Therapy, Prunes do become completely luscious. I am so glad you brought that up because there are many who are turned off by prunes.


  • Dawn Hutchins

    posted on January 13, 2010 at 12:42 pm

    I just came across your blog and I’m so excited to find it. I read your story and I can completely relate. I constantly fight to lose weight and refined flour and sugar make me SO hungry.

    I also recently found out my daughter is allergic to wheat (amongst other things) and I have always tried to keep her away from sugar.

    I say I’m a terrible baker because I can’t get myself to use white flour or sugar so I’m always looking for sugar free desserts that are healthy and low in fat. This one fits the bill!


  • Jessica Meyer

    posted on January 13, 2010 at 3:16 pm

    Hey Amy! What a beautiful picture! Have you ever studied photography? Your food really shines through in your pictures. – Jess @ ATX Gluten Free


  • gfe--gluten free easily

    posted on January 13, 2010 at 3:57 pm

    Yes, I agree with Lauren–fabulous photo! I have a thing about fruity dishes, but maybe your compote can retrain my taste (and texture) buds. ;-)

    So much good news here today, Amy! Congrats on your cooking class. :-) Not a mistake, I’m sure. When the word gets out, you’ll have a waiting list!

    I’m so glad you are joining us for the progressive dinner party!



  • Claudia

    posted on January 13, 2010 at 4:29 pm

    I love this and will do it. All is readily available – I do love my fruit and your sauce is sweet and spicy. Beautiful!


  • Kristi Rimkus

    posted on January 13, 2010 at 9:30 pm

    Love the picture! It looks delicious!


  • Rebecca

    posted on January 14, 2010 at 2:32 pm

    Think I could substitute dates for figs?


    Amy Reply:

    @Rebecca, Yea, I think so. Dates will probably cook a little quicker – I could be wrong, though. I might throw them in a few minutes later.


  • Kimi @ The Nourishing Gourmet

    posted on January 14, 2010 at 7:35 pm

    Sounds warming and delicious. Perfect for this time of year. Thanks for sharing it as part of Pennywise Platter Thursday! And your class sounds like it will be great fun too. :-)


  • Sarah

    posted on January 15, 2010 at 8:16 am

    This looks lovely! You’ve been such an inspiration to me as I’ve been working to reduce the sugar and gluten in our diets . . . we’re still a work in progress, but we’re getting there!



  • Linda

    posted on January 17, 2010 at 7:39 pm

    I’m sure you’ll be great with that cooking class. Can’t wait to hear about it. Your compote looks delicious. Thanks for linking to “What can I eat that’s gluten free?”


  • Lisa

    posted on February 2, 2010 at 9:32 pm

    Your recipes look so yummy.
    You did it again, another great recipe.
    Good job.
    Have a wonderful week.


  • teri

    posted on August 14, 2013 at 4:43 pm

    Hi… great sounding recipe. I’m wondering what the yield is. Thanks!


    Amy Reply:

    @teri, I can’t believe I left that off. Based on the ingredient list I’d say it makes roughly 1 1/2 cups.


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