12 Fruit Compote Recipes

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POLISH TWELVE FRUIT COMPOTE



Polish Twelve Fruit Compote image

This is from a library book about Christmas in Poland. It sites: "The Culinary Arts Institute Polish Cookbook". I haven't tried it yet but I may this Christmas. Sounds like it has flavor and fiber!

Provided by Engrossed

Categories     Oranges

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 14

3 cups water
1 lb mixed dried fruit (including pears, figs, apricots and peaches)
1 cup pitted prune
1/2 cup raisins or 1/2 cup currants
1 cup pitted sweet cherries
2 apples, peeled and sliced or 6 ounces dried apples, slices
1/2 cup cranberries
1 cup sugar
1 lemon, sliced
6 whole cloves
2 cinnamon sticks (3 inches each)
1 orange
1/2 cup pomegranate seeds or 1/2 cup pitted plum
1/2 cup fruit-flavored brandy

Steps:

  • In a 6 quart pot combine water, mixed dried fruits, prunes and raisins. Bring to a boil. Cover and simmer about 20 minutes, or until the fruits are plump and tender.
  • Add the cherries, apples and cranberries. Stir in sugar, lemon and spices. Cover, simmer 5 minutes.
  • Grate orange and reserve peel. Peel and section orange and add to pot.
  • Stir in grapes or alternatives and brandy. Bring just to boiling and remove from heat.
  • Stir in orange peel.
  • Cover and let stand for 15 minutes.

DRIED FRUIT COMPOTE



Dried Fruit Compote image

Provided by Sandra Lee

Categories     dessert

Time 18m

Yield 6 servings

Number Of Ingredients 6

1 1/2 cups port wine
1/4 cup sugar
1 cup mixed dried fruit
1/2 cup dried cranberries
Low-fat vanilla frozen yogurt, desired amount
Toasted slivered almonds, for garnish

Steps:

  • In a small saucepan, simmer together port wine and sugar over medium-high heat until the sugar has dissolved. Add dried fruit and dried cranberries. Bring mixture to a boil and reduce to a simmer for 5 minutes. Set aside to cool.
  • Serve over frozen yogurt and garnish with toasted slivered almonds.

TWELVE-FRUIT COMPOTE



Twelve-Fruit Compote image

Provided by Tony Litwinko

Categories     Fruit     Dessert     Christmas     Quick & Easy     Low Cal     Low Sodium     Lemon     Orange     Dried Fruit     Raisin     White Wine     Winter     Healthy     Vegan     Cinnamon     Clove     Grape     Bon Appétit     California     Fat Free     Kidney Friendly

Yield Serves 12

Number Of Ingredients 11

3 cups water
1 cup sugar
1 pound mixed dried fruits (such as prunes, pears, apricots, peaches, apples and figs), cut into 1/2-inch pieces
1 cup sweet white wine (such as Johannisberg Riesling)
1 orange, unpeeled, thinly sliced
1 lemon, unpeeled, thinly sliced
1/2 cup raisins
1/2 cup dried cherries, cranberries or currants
8 whole cloves
4 cinnamon sticks
1 cup seedless grapes

Steps:

  • Combine 3 cups water and sugar in heavy large saucepan. Stir over medium heat until sugar dissolves. Add mixed dried fruits, white wine, orange, lemon, raisins, dried cherries, cloves and cinnamon sticks. Simmer compote until fruits are tender and liquid is reduced to syrup, stirring occasionally, about 20 minutes. Mix in grapes. Cool compote to room temperature; cover tightly and refrigerate. (Can be prepared up to 3 days ahead. Keep refrigerated.) Spoon compote into stemmed goblets and serve.

FRUIT COMPOTE



Fruit Compote image

Provided by Robin Miller : Food Network

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 4

1 bag frozen peaches
2 fresh plums, pitted and sliced
1 tablespoon sugar
1/2 teaspoon vanilla

Steps:

  • Place all ingredients in a zip-top bag and toss to combine. Microwave for 2 to 5 minutes, depending on your microwave, until softened and juicy. Serve warm over ice cream or frozen yogurt.

OLD-FASHIONED FRUIT COMPOTE



Old-Fashioned Fruit Compote image

A perfect partner for your Christmas goose, this warm and fruity side dish can simmer while you prepare the rest of your menu, or make it a day ahead and reheat before serving. -Shirley A. Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Time 1h15m

Yield 8 cups.

Number Of Ingredients 10

1 can (20 ounces) pineapple chunks, undrained
1 can (15-1/4 ounces) sliced peaches, undrained
1 can (11 ounces) mandarin oranges, undrained
1 package (18 ounces) pitted dried plums (prunes)
2 packages (3-1/2 ounces each) dried blueberries
1 package (6 ounces) dried apricots
1/2 cup golden raisins
4 lemon zest strips
1 cinnamon stick (3 inches)
1 jar (10 ounces) maraschino cherries, drained

Steps:

  • Drain pineapple, peaches and oranges, reserving the juices; set drained fruit aside. In a Dutch oven, combine fruit juice, dried fruits, lemon zest strips and cinnamon stick. Bring to a boil. Reduce heat; cover and simmer until dried fruit is tender, about 30 minutes. Add reserved canned fruit and cherries; heat just until warmed through. Serve warm or at room temperature.

Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.

FOUR-FRUIT COMPOTE



Four-Fruit Compote image

A beautiful side dish, this compote spotlights wonderful winter fruit like bananas, apples, oranges and pineapple. Of course, it can be made anytime of year. I'm sure you'll get as many smiles as I do when I bring out this refreshing salad at a potluck. -Donna Long, Searcy, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 15m

Yield 16 servings.

Number Of Ingredients 8

1 can (20 ounces) pineapple chunks
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup orange juice
1 tablespoon lemon juice
1 can (11 ounces) mandarin oranges, drained
3 to 4 medium apples, chopped
2 to 3 medium bananas, sliced

Steps:

  • Drain pineapple, reserving 3/4 cup juice. In a large saucepan, combine sugar and cornstarch. Whisk in the orange, lemon and pineapple juices until smooth. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from the heat; set aside. , In a large bowl, combine the fruits. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate.

Nutrition Facts :

ROASTED FRUIT COMPOTE



Roasted Fruit Compote image

Peach, plum, and apricot halves are topped with a sweet and spicy sugar mixture and baked until tender.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 40m

Yield 8

Number Of Ingredients 11

1 tablespoon soft butter
4 ripe firm peaches, peeled, halved, pitted
4 ripe firm plums peeled, halved, pitted
4 ripe firm apricots peeled, halved, pitted
½ cup Sugar In The Raw®
½ teaspoon ground cardamom or cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon grated lemon peel
3 tablespoons fresh lemon juice
Mascarpone cheese

Steps:

  • Heat oven to 400 degrees F. Butter 13x9-inch (3-quart) baking dish with 1 tablespoon butter. Place fruit in single layer, cut sides of fruit facing up, in dish. In small bowl, mix Sugar In The Raw, cardamom, ginger, nutmeg and lemon peel. Sprinkle sugar mixture generously over fruit. Drizzle lemon juice over fruit. Bake 20 minutes or until fruit is tender and juices are bubbly. Spoon fruit into 8 dessert dishes and drizzle with some of the roasting juices. Top with spoonfuls of mascarpone.

Nutrition Facts : Calories 168 calories, Carbohydrate 23.6 g, Cholesterol 21.3 mg, Fat 8.1 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 20 mg, Sugar 22.2 g

DRIED-FRUIT COMPOTE WITH VANILLA AND ORANGE



Dried-Fruit Compote with Vanilla and Orange image

Categories     Dessert     Low Fat     Quick & Easy     Orange     Prune     Fig     White Wine     Winter     Healthy     Gourmet     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 navel or juice orange
1 1/2 cups dry white wine
2/3 cup sugar
2 cups water
1 vanilla bean, halved lengthwise
1/2 lb dried figs (preferably Calimyrna; about 1 cup)
1/2 lb dried apricots (about 1 1/3 cups)
1/2 lb pitted prunes (about 1 1/4 cups)
Accompaniment: lightly sweetened low-fat sour cream (optional)

Steps:

  • Peel zest in long strips from half of orange with a vegetable peeler and trim any white pith from zest. Cut zest into fine julienne strips. Halve orange and squeeze 1/3 cup juice.
  • Combine zest, juice, wine, sugar, and 2 cups water in a 3-quart heavy saucepan. Scrape seeds from vanilla bean with a sharp knife into wine mixture, reserving pod for another use. Bring mixture to a boil, stirring until sugar is dissolved, then continue to boil, uncovered, until reducedto about 3 cups, about 10 minutes.
  • While syrup is boiling, cut off and discard fig stems and halve figs lengthwise. Add figs to syrup and simmer, covered, until they soften, about 5 minutes. Add apricots and prunes, then simmer, covered, until plump, 8 to 10 minutes.
  • Transfer compote to a heatproof bowl and cool to warm or room temperature, 1 to 2 hours.

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