Summer Fruit Compote

• 3 c. fresh pineapple chunks
• 2 med. pears, peeled, cored and cut into 1/2 - in. chunks (about 2 c.)
• 2 c. frozen sliced peaches
• 1 c. frozen pitted cherries
• 3/4 c. dried apricots, quartered
• 2/3 c. frozen orange juice concentrate, thawed
• 1 Tbs. packed dark brown sugar
• 1 tsp. vanilla extract
• 2 Tbs. cornstarch
• 1/2 cup sliced almonds, toasted
• Vanilla ice cream (optional)

1. Combine pineapple, pears, peaches, cherries, apricots, orange juice, brown sugar and vanilla in slow cooker. Cover and cook on HIGH for 3 1/2 hrs. or LOW for 5 1/2 hrs.
2. Uncover and remove 2 Tbs. of the liquid. In a small bowl, stir together liquid and cornstarch. Stir cornstarch mixture back into slow cooker; cook 15 min. more or until thickened. Sprinkle with almonds. Serve warm with vanilla ice cream, if desired.

PER SERVING: 139 CAL; 2 g FAT(0 g SAT); 2 g PRO; 29 g CARB; 3 g FIBER; 3 mg SODIUM; 0 mg CHOL