Warm Fruit Compote with Creamy Yogourt

2 navel oranges
6 large apples such as Gala
3 Tbsp (45 mL) pure maple syrup
1 cinnamon stick
1 star anise 
1 cup (250 mL) blueberries
1 cup (250 mL) fresh raspberries
1/2 cup (125 mL) thick Greek-style plain yogourt
1/2 cup (125 mL) chopped pecans, toasted

Peel zest from oranges, avoiding bitter white pith. Cut into thin slivers and place in medium-size saucepan. Squeeze juice from oranges and strain into saucepan. Peel and core apples and thinly slice. Add to pan along with maple syrup, cinnamon stick, and star anise. Heat gently until flavours are blended and apples have slightly softened. Remove cinnamon stick and star anise and gently fold in remaining fruit.

Spoon into dessert dishes and dollop each with 1 Tbsp (15 mL) yogourt. Sprinkle with toasted nuts and serve.

Serves 8.

Each serving contains: 183 calories; 2 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 35 g carbohydrates (26 g sugars, 6 g fibre); 13 mg sodium

source: "Festive Brunch fo Savour", alive #362, December 2012