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Gingered Fruit Tagine (Tagine)

by Pat Crocker

Gingered Fruit Tagine (Tagine)

Make this easy compote when fresh fruit is plentiful and serve with yogurt or toss with cooked rice for a healthy rice pudding.


Makes 3 cups (750 mL)

Small tagine


Tips: Use a combination of fresh apricots, nectarines, peaches, plums, cherries, blueberries and other fresh berries.

Store, tightly covered, in the refrigerator for up to 5 days.


1 lb        fresh fruit, peeled and pitted             500 g
              (see Tips)           

14 cup   sliced dried apricots            60 mL

14 cup   chopped fresh or dried dates            60 mL

1/4 cup  Pomegranate Molasses or brown rice syrup            60 mL           

2 tsp       minced fresh gingerroot            10 mL

2 tbsp     freshly squeezed lemon juice            30 mL


1. Cut larger fruit into quarters and smaller fruit into halves. In the bottom of a flameproof tagine, combine fresh fruit, apricots, dates, molasses and ginger. Cover and cook over medium-low heat for 10 minutes or until juices release and fruit is slightly tender.

2. Stir in lemon juice and cook, stirring constantly, for 2 minutes or until fruit is soft. Serve warm or chilled (the mixture will thicken when cooled).


Find more fabulous tagine recipes in Pat Crocker's 150 Best Tagine Recipes