Photo of Baked Winter Fruit Compote by WW

Baked Winter Fruit Compote

Points® value
Total Time
35 min
10 min
25 min
A lovely trio of seasonal fruit—fresh cranberries, pears, and grapes—creates an easy, chunky compote that works well in both sweet and savoury dishes. It’s delicious spooned over oatmeal or yogurt, or draped over angel food cake or ice cream. You can also enjoy it as an accompaniment to ham, pork tenderloin, or roast chicken, where its tangy-sweet flavour goes perfectly with the meat. Or chop the baked mixture into finer pieces, and spread it onto a turkey or ham sandwich. Serve it chilled or at room temperature.


Cooking spray

5 spray(s)

Red seedless grapes

2 cup(s)

Fresh cranberries

1½ cup(s)


2 medium, firm, red-skinned, unpeeled, chopped

Olive oil

1 tbsp(s)

Kosher salt

¼ tsp(s)

Rosemary sprig

2 item(s)

Maple syrup

1 tbsp(s)


  1. Preheat the oven to 425°F. Coat a sheet pan with cooking spray.
  2. Combine the grapes, cranberries, and pears on the prepared pan. Drizzle with the oil and sprinkle with the salt; toss gently to combine. Tuck the rosemary sprigs into the mixture. Bake at 425°F until the cranberries burst and the pears are tender, 22 to 25 minutes, stirring after 15 minutes.
  3. In a medium bowl, combine the roasted fruit mixture and the maple syrup; toss gently to coat.
  4. Serving size: ⅓ cup