Compote of Winter Fruits in Beaujolais
paired with Beaujolais Gamay Wine

This recipe is a rich dessert with tremendous flavor, while low in calories. Also a good source of iron and other minerals, the compote makes a healthy and stunning finish to any dinner.

2 cups sliced pears
2 cups sliced green apples
1/3 cup chopped dried apricots
1/4 cup chopped dried pineapple
1 teaspoon vanilla extract
1 1/2 cups Beaujolais Gamay wine (Beaujolais from California)
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
grated rind of 1 lemon
2 tablespoons orange juice
1 cup nonfat plain yogurt

In a large saucepan over medium heat, combine pears, apples, apricots, pineapple, vanilla, wine, ginger, cinnamon, nutmeg, lemon rind, and orange juice. Cook, stirring frequently, until most of wine has been absorbed and fruit is very soft (about 30 minutes).
Serve warm or chilled, topped with nonfat yogurt. Makes approximately 5 cups compot.