05 Qa Why Am I Constipated Hot Fruit Compote Recipes

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HOT FRUIT COMPOTE



Hot Fruit Compote image

Perfect for cold weather! An excellent brunch dish or side for waffles, pancakes, scones, or shortbread. Also great served warm over vanilla ice cream! For best results, use canned fruits that do not have corn syrup or other sweeteners added. Add up to 1/2 cup more brown sugar for a sweeter dish. Virgin coconut oil can be used in place of the butter.

Provided by METG

Categories     Desserts     Crisps and Crumbles Recipes     Pear Crisps and Crumbles Recipes

Time 30m

Yield 8

Number Of Ingredients 7

1 (16 ounce) can pears in juice
1 (15 ounce) can peaches in juice
1 (15 ounce) can pitted cherries in water
1 cup quick-cooking oats
½ cup brown sugar, divided
1 teaspoon ground cinnamon
2 tablespoons butter, cut in small pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  • Pour pears, peaches, and cherries with their liquids into the prepared baking dish; stir. Stir oats and 1/4 cup brown sugar together in a bowl; sprinkle over the fruit mixture. Sprinkle remaining 1/4 cup brown sugar over the oat layer. Sprinkle cinnamon over the brown sugar. Arrange butter pieces evenly over the top.
  • Bake until hot, bubbly, and slightly brown at edges, about 20 minutes.

Nutrition Facts : Calories 197 calories, Carbohydrate 41.4 g, Cholesterol 7.6 mg, Fat 3.6 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 30.9 mg, Sugar 30.9 g

HOT FRUIT COMPOTE



Hot Fruit Compote image

This simple-to-prepare compote is a tasty way to get fruit into your meal when fresh fruit is not plentiful. Perfect with ham, pork, chicken or turkey, this dish can also help to stretch a meal when guests pop in.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 12 servings.

Number Of Ingredients 8

1 can (12 ounces) frozen orange juice concentrate, thawed
2 tablespoons cornstarch
2 pounds apples, peeled and sliced
1 can (8 ounces) pineapple chunks, drained
1 can (16-1/2 ounces) pitted Bing cherries, drained
1-1/2 cups fresh or frozen cranberries
1 package (6 ounces) dried apricots, cooked and drained
1/4 cup white wine, optional

Steps:

  • In a large bowl, combine orange juice concentrate and cornstarch; stir until smooth. Add fruit; stir to coat. Pour into a buttered 3-qt. casserole. If desired, pour wine over all. Cover and bake at 350° for 50 to 60 minutes or until hot and bubbly.

Nutrition Facts : Calories 164 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 41g carbohydrate (35g sugars, Fiber 4g fiber), Protein 2g protein.

CONTEST-WINNING HOT FRUIT COMPOTE



Contest-Winning Hot Fruit Compote image

"This sweet and colorful fruit compote is perfect with an egg casserole at a holiday brunch. It can bake right alongside the eggs, so everything is conveniently done at the same time," notes Joyce Moynihan in Lakeville, Minnesota.

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch     Side Dishes

Time 55m

Yield 20 servings.

Number Of Ingredients 7

2 cans (15-1/4 ounces each) sliced pears, drained
1 can (29 ounces) sliced peaches, drained
1 can (20 ounces) unsweetened pineapple chunks, drained
1 package (20 ounces) pitted dried plums (prunes)
1 jar (16 ounces) unsweetened applesauce
1 can (21 ounces) cherry pie filling
1/4 cup packed brown sugar

Steps:

  • In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar. , Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.

Nutrition Facts : Calories 193 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 3g fiber), Protein 1g protein.

HOT FRUIT COMPOTE



Hot Fruit Compote image

Number Of Ingredients 11

1 can (29 ounces) pear halves in heavy syrup
1 can (29 ounces) peach half in heavy syrup
1 can , (20 ounces) pineapple chunk, in juice
1/2 cup dried apricot
1/2 cup dried prunes
1/2 cup dried cherries or raisins
2 tablespoons packed brown sugar
1/4 cup brandy, if desired
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup slivered almonds, if desired

Steps:

  • 1. Heat oven to 375°. Drain canned fruits, serving syrup and juice. Mix syrup and juice set aside. Cut pears and peaches into bite-size pieces. Layer canned and dried fruits in 3-quart casserole or rectangular baking dish, 13x9x2 inches.2. Mix brown sugar and brandy pour over fruit. (If not using brandy, sprinkle brown sugar over fruit.) Pour juice mixture over fruit just until fruit is covered discard remaining juice mixture. Sprinkle cinnamon, nutmeg and almonds over fruit.3. Bake uncovered about 45 minutes or until bubbly. Serve warm or cool."Try this high-fiber recipe, along with a glass of water, to help ease constipation. You can make this the day before and simply warm it before serving. It's delicious hot or cold." ---Dr. GhoshNUTRITION FACTS: High in potassium and vitamin A good source of fiber1 Serving: Calories 220 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 15mg Potassium 410mg Carbohydrate 58g (Dietary Fiber 4g) Protein 1g % DAILY VALUE: Vitamin A 20% Vitamin C 6% Calcium 2% Iron 6% Folic Acid 2% Magnesium 6% DIET EXCHANGES: 3 ½ FruitHelpful For These Side Effects: (d), (c)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

HOT FRUIT COMPOTE



Hot Fruit Compote image

When you don't have access to fresh fruits & don't want to use the dried ones, open up the cans!

Provided by Sydney Mike

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

1 (20 ounce) can pineapple chunks, drained
1 (16 ounce) can peach slices, drained
1 (16 ounce) can sliced pears, drained
1 (11 ounce) can mandarin orange segments, drained
1/4 cup unsalted butter
1/2 cup brown sugar, packed
1/2 cup orange juice
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
10 maraschino cherries (optional)

Steps:

  • Preheat oven to 375 degrees F.
  • Combine first 4 ingredients in a 1 1/2 quart casserole.
  • In saucepan, combine rest of ingredients except maraschino cherries.
  • Heat & stir until sugar is dissolved & butter melted.
  • Pour over fruit & bake 25 minutes until heated.
  • If desired, garnish with cherries & serve.

HOT FRUIT COMPOTE



Hot Fruit Compote image

This recipe for dried fruit baked with wine is a family favorite that I got from my MIL. We always have this at Thanksgiving and Christmas; it goes great with ham or turkey. Very easy to make, good hot or cold. Number of servings listed is a guess.

Provided by Zewbiedoo

Categories     Pineapple

Time 50m

Yield 12 serving(s)

Number Of Ingredients 6

3 (7 ounce) bags dried mixed fruit
1/2 cup raisins or 1/2 cup dried cranberries (optional)
1 (20 ounce) can pineapple chunks or 1 (20 ounce) can pineapple tidbits in juice
1 cup water
1/2 cup sweet red wine or 1/2 cup blush wine
1 (20 ounce) can cherry pie filling

Steps:

  • Put dried fruit in a large deep casserole dish, add pineapple with juice, water and wine (no need to stir).
  • Spread cherry pie filling all over the top of the fruit mixture.
  • Bake uncovered at 350° (or 325° if your oven tends to run hot) for 45 minutes.
  • Good served hot or cold.

Nutrition Facts : Calories 230.6, Fat 0.3, Sodium 19.4, Carbohydrate 57.7, Fiber 4.8, Sugar 10.5, Protein 1.8

FRUIT COMPOTE



Fruit Compote image

Provided by Barbara Kafka

Categories     one pot, appetizer, dessert

Time 19m

Yield 5 cups; 6 servings

Number Of Ingredients 11

2 Anjou pears, firm not ripe, 7 ounces each, peeled, cored and cut into 1-inch pieces
2 firm peaches, 5 ounces each, pitted and cut into 1-inch pieces
3 plums, 3 ounces each, halved, pitted and cut into 1-inch pieces
1/4 cup granulated sugar
2 tablespoons orange juice
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
1 vanilla bean, split lengthwise and cut across into two pieces
6 ounces sweet cherries, pitted
1/2 pint fresh raspberries
1/2 pint fresh strawberries, hulled and cut into quarters

Steps:

  • Stir together pears, peaches, plums, sugar, orange juice, lemon juice, lemon zest and vanilla bean in a 2 1/2-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 9 minutes, stirring once.
  • Remove from oven and uncover. Add cherries, raspberries and strawberries; re-cover and cook at 100 percent power for 2 minutes longer.
  • Remove from oven and uncover. Stir gently and allow to stand, covered, for 5 minutes.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 0 grams, Carbohydrate 38 grams, Fat 1 gram, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 30 grams

05 Q&A: WHY AM I CONSTIPATED? - HOT FRUIT COMPOTE



05 Q&A: WHY AM I CONSTIPATED? - Hot Fruit Compote image

Number Of Ingredients 0

Steps:

  • Dr. Ghosh: Constipation can be an unwanted side effect from chemotherapy, certain medications, not drinking enough fluid or lack of exercise or activity. It is crucial to relieve constipation, because not treating it can lead to nausea, vomiting and severe stomach pain.To avoid or relieve constipation:Eat plenty of fiber, at least 25 to 35 grams per day. High-fiber choices include whole-grain cereals and breads, fruits (fresh, dried or canned), vegetables (fresh, frozen or cooked) and legumes (dried peas and beans).Drink eight to ten glasses of water daily.Exercise.Drink a hot beverage about half an hour before your usual bowel movement time.Stool softeners and laxatives are available and sometimes necessary, but it's important to try foods, beverages and exercise first. Save the stool softeners and laxatives to use as a last resort, and take them only with the approval of your doctor.From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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