Apricotdriedfruitcompote Recipes

DRIED FRUIT COMPOTE

Steps:

• In a large saucepan, mix together dried apricots, brown sugar, lemon peel, cinnamon stick, and unsweetened apple juice or cider; bring to a boil over high heat, then reduce heat and simmer for 5 minutes.
• Transfer mixture to a large dish or bowl; and mix in dried pitted prunes, dried tart cherries, and vanilla extract. Allow compote to cool completely; then remove lemon peel and cinnamon stick, cover, and refrigerate for at least 24 hours--or up to a week (compote thickens, and flavor develops, during fridge time).
• Stir compote before serving.

WINTER FRUIT COMPOTE

Steps:

• In large saucepan, combine sugar, water and ginger; bring to a boil over high heat.
• Add dried fruit and bring back to a boil; immediately reduce heat to low simmer.
• Cook, uncovered, until fruit is not quite tender, about 5 minutes.
• Add cranberries and simmer, stirring occasionally, until cranberries pop.
• Stir in orange and apple.
• Remove from heat and allow to cool down.
• For dessert, serve warm over ice cream, or at room temperature over a plain cake, such as angel food cake or pound cake.
• Can also be served with yogurt; makes a particularly nice breakfast.

DRIED FRUIT COMPOTE

Steps:

• In a large bowl combine all of the dried fruit and add enough hot water to cover by an inch. Soak for 20 minutes. Drain the mixture.
• In a saucepan combine the fruit with the sugar, the lemon and orange zests, the lemon juice, and the water and bring to a boil. Reduce heat and simmer the mixture for 10 to 20 minutes, or until the fruit is tender. Remove the pan from the heat and let the compote cool. The compote will keep for a week if covered and chilled. Serve the compote at room temperature with ice cream.

DRIED FRUIT COMPOTE

Steps:

• Combine the prunes, apricots, cherries, cinnamon, cardamom, ginger, and salt in a saucepan and add water to cover. Soak overnight, if possible, or for a few hours before cooking.
• Bring the mixture to a boil over high heat, then lower the heat and gently simmer for about 1 hour, until the fruit is very, very soft and the liquid is syrupy. Stir in the lemon juice and remove from the heat. Remove and discard the cinnamon sticks.
• Goes with Best Oatmeal Ever (page 128), Creamy Millet (page 136), and Creamiest Buckwheat (page 138).
• You can use dried apples, pears, figs, or any combination of dried fruit to equal 3 cups.
• The compote is a versatile condiment that crosses culinary boundaries and can be used on both sweet and savory dishes. Stir it into yogurt, spoon it alongside a sweet potato, or serve it atop oatmeal. You can even use it like jam: spread a dollop on a piece of toast with almond butter.
• Store in an airtight container in the refrigerator for 7 days or in the freezer for 2 months.
• (per serving)
• Calories: 303
• Total Fat: 0g (0g saturated, 0g monounsaturated)
• Carbohydrates: 70g
• Protein: 3g
• Fiber: 12g
• Sodium: 85mg

DRIED APRICOT-CHERRY COMPOTE

Steps:

• Mix all ingredients in 2- to 3 1/2-quart slow cooker.
• Cover and cook on low heat setting 8 to 10 hours.
• Serve warm or chilled. To chill, cool about 2 hours, then spoon compote into container; cover and refrigerate until chilled.

SWEET DRIED FRUIT COMPOTE

Steps:

• Combine 2 cups of the water with the dried fruit in a large bowl. Let soak for 1 hour.
• In a small saucepan, combine the remaining 2 cups of water, orange juice, sugar, and lemon zest over medium-high heat. Add the fruit and the soaking liquid to the pan. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and add the cinnamon and clove. Simmer 40 minutes, stirring occasionally, until the fruit has softened and the mixture has thickened. Remove from the heat and set aside to cool. Serve warm or cold.
• Cook's Note: If using store bought dried fruit, chop the pieces into 1/2-inch chunks and simmer the mixture an additional 15 to 20 minutes.

DRIED FRUIT COMPOTE

Steps:

• Place all the dried fruit in a large rondeau.
• Add the red wine and port, almost covering the fruit. Add the spices. Season with fine sea salt and pimente d'espelette.
• Cook over medium heat until the fruit has absorbed all the liquid. Fold in the nuts and herbs.

DRIED FRUIT COMPOTE

Steps:

• Combine all ingredients in heavy medium saucepan. Bring to simmer over medium-high heat, stirring until sugar dissolves. Reduce heat to medium. Simmer until fruit is tender and juices are reduced to very thick syrup, stirring occasionally, about 15 minutes.