EASY FRUIT COMPOTE
Learn how to make fruit compote with this easy recipe! You can make compote with fresh or frozen fruit. It's delicious on ice cream, yogurt, toast, pancakes, waffles and more! Recipe yields about 2 cups compote.
Provided by Cookie and Kate
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- To prepare the fruit: If you're using fresh strawberries or peaches, cut them into thin slices. If you're using small berries like blueberries or raspberries, you can use them whole. If you're using frozen fruit, no need to defrost or slice them before using.
- In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
- Once boiling, reduce the heat to medium. If you're using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
- Remove the compote from the heat. I'm generally satisfied with my compote at this point, but if the compote isn't sweet enough for your liking, you can stir in a more sweetener, to taste. If you'd like it to be more smooth, mash it some more.
- Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.
Nutrition Facts : ServingSize Estimate based on 1/4th of recipe made with blueberries and honey, Calories 97 calories, Sugar 20.1 g, Sodium 39.9 mg, Fat 0.4 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 24.7 g, Fiber 2.8 g, Protein 0.9 g, Cholesterol 0 mg
BANANA COMPOTE
Steps:
- In a stainless steel pot combine the orange and lemon juice and boil for 15 minutes. Reduce the heat to medium and add the maple syrup and brown sugar. Stir until the sugar has dissolved. Remove from the heat and whisk in the butter. Cool slightly and add the sliced bananas. Keep warm but do not boil again.*
- In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
- Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix**.
- Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
- Serve with a dollop of whipped cream and maple syrup.
EASY PEACH COMPOTE
Only 4 ingredients and 15 minutes are needed to make this flavorful peach sauce. Spoon it on top of yogurt, waffles, vanilla ice cream and more!
Provided by Deanne Frieders
Categories Sides
Time 30m
Number Of Ingredients 5
Steps:
- Heat a medium sized skillet or saucepan oven medium high heat. Add all ingredients to the pan.
- Cook, stirring occasionally, until the mixture comes to a boil. Reduce heat to medium low and simmer, stirring occasionally until the peaches are soft and the liquid has mostly reduced, about 10 minutes.
- Cool slightly before serving, or transfer to a container to store in the refrigerator for up to 4 days.
Nutrition Facts : Calories 119 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
TROPICAL BANANA COMPOTE
Don't limit your use of bananas to the cereal bowl. Instead, send your taste buds on a "trip" to the tropics with this special speedy dessert. Bananas are available in every season...so this is bound to become a favorite all year-round.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cut bananas in half lengthwise, then cut widthwise into quarters. Arrange in a greased 11x7-in. baking dish. , In a saucepan, combine orange juice, butter and brown sugar; cook and stir until sugar is dissolved and butter is melted. Pour over the bananas. , Bake, uncovered, at 350° for 10-12 minutes. Spoon into individual serving dishes; sprinkle with coconut. Garnish with cherries or strawberries if desired.
Nutrition Facts : Calories 192 calories, Fat 7g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 70mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.
BANANA-PEACH SMOOTHIE
Provided by Food Network
Time 5m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Combine the peaches, milk, yogurt, orange juice, honey and banana in a blender and puree until smooth.
FRESH PEACH AND BLUEBERRY COMPOTE
Simple summer recipe that is also great for breakfast was originally was printed in Bon Appetit (August 1981). The original recipe used 2 tsp kirsch, which I omit.
Provided by ellie_
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients in 2 quart serving bowl and blend well.
- Using a food processor (medium or thick slice disc): place peaches in food tube and slice, using light pressure.
- Add to orange juice mixture.
- Gently blend in blueberries, tossing lightly.
- Cover and refrigerate at least 2 hours.
STRAWBERRY-BANANA COMPOTE
Fruit and butter with a little bit of brown sugar. Heat until it smells magical. That's it. You can add bourbon as well, for a hit of smokiness (the alcohol will cook off) that pairs well with French-toast brunches. Or let the mixture cool, then store in the refrigerator, and combine it later with thick Greek yogurt. One note: If you don't like the color of the compote, for the heating will pull some from the fruit, add a spoonful of strawberry preserves as a kind of blusher.
Provided by Sam Sifton
Time 20m
Number Of Ingredients 5
Steps:
- Melt butter in a pot over medium heat; when it foams, add bananas, strawberries and brown sugar. Stir, and cook until sugar has melted into butter, about 5 minutes.
- Add bourbon, and continue to cook until fruit is deeply soft and all the alcohol has cooked off, an additional 10 to 15 minutes. Serve over French toast or pancakes, or cool it and serve in yogurt.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 3 milligrams, Sugar 13 grams, TransFat 0 grams
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PEACH COMPOTE - THIS HEALTHY TABLE
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Reviews 3Calories 64 per servingCategory Sauces & Dressings
- Combine all the ingredients in a heavy-bottomed pot (like a dutch oven) and heat over medium-low heat. Stir till the cinnamon and honey are combined and not sticking to the bottom of the pot.
- Bring the mixture to a simmer, reduce the heat to low, and allow to simmer for 20 to 40 minutes, depending on the consistency you desire.*
- Stir the compote every 8 to 10 minutes. If it's burning or sticking to the pot, reduce the heat. Using the end of a wooden spoon or a spatula, gently break down some of the peaches as they cook.
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- Continue cooking over medium-low heat for 10-12 minutes, occasionally mashing fruit to combine. Turn off heat and add optional add-ins at this point (cinnamon, ginger, sugar, chia seeds).
- Remove from heat and transfer to a clean jar or container to cool thoroughly. Store in the fridge up to 1 week or freeze in ice cube molds up to 1 month. Reheat to serve with oats, pancakes, waffles, french toast, and more!
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