The beauty of the Crock-Pot: they are reliable slow heating machines that allow you to set them and forget them. You put all the ingredients together in the Crock-Pot and start it, then you go about your day, and a few hours later, your meal is ready!
When I think of slow cooker recipes, I think of winter. I came up with this breakfast idea when the temperatures outside dropped suddenly, and my breakfast of granola and cold yogurt with frozen berries just wasn’t as tempting any more. Who wants to eat frozen berries on a cold winter morning? I used the slow cooker to revive and warm dried fruits in a light syrup with a few spices, but you could also do this in a regular pot on the stove. Served warm over some hot oatmeal, it’s just perfect for a tummy-warming breakfast on a chilly morning.
Winter fruit compote
- 750 mL water
- 100–200 grams granulated sugar 1/2–1 cup, depending on how sweet you want it
- 500 grams unsweetened/plain dried fruits I used apples, pears, cranberries, apricots, prunes
- 2 cinnamon sticks
- 5 star anise
- 1 pinch ground cloves
- 1 orange zested
- 1 lemon zested
- cooked oatmeal to serve or vanilla ice cream
- In the Crock-Pot (I used the old version of this Crock-pot), stir together the water and the sugar with a wooden spoon.
- Drop in all the dried fruits, the spices, and zests, and stir to combine.
- Place the lid on the slow cooker and set it to high.
- Let the mixture cook for about 4 hours or until you are ready to serve it (my Crock-Pot switches to a “warm” setting when time is up so you could even set it overnight for a warm breakfast).
- Serve the warm compote over cooked oatmeal for breakfast or over vanilla ice cream for dessert.
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.