Homemade Fruit compote

Posted by Chantel Martiromo

The $5 takeout cookbook (Good, cheap food for when you want to eat in) by Rhonda Lauret Parkinson, Margaret Kaeter, Belinda Hulin, and Jennifer Malott Kotylo, published by Adam media, Avon, Massachusetts.

Serves 4.
Total cost: $1.51
3/4 cup seedless green grapes
3/4 cup fresh strawberries
1 medium orange
2 medium kiwis
1 medium peach
2 1/2 tablespoons confectioners' sugar
1 1.2 tablespoons Triple Sec or Cointreau liqueur
1 1/2 tablespoon tequila
3/4 tablespoon lime juice

1. Cut the grape in half. Remove the stems from the strawberries and cut the fruit in half. Peel the orange and slice into 1/4- inch rounds. Peel the kiwis and slice into 1/4 inch rounds. Peel the peaches, remove pits and cut into 1/4 thick slices.
in a small jar, combine sugar, liqueur, tequila, and lime juice. Cover and shake until well mixed. Combine all fruit in a large serving bowl and toss to mix. Add the dressing and toss the fruit until well covered. Cover and refrigerate for at least 4 hours before serving.

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