BLACKBERRY COMPOTE
This simple blackberry compote has the consistency of a chunky fruit syrup and is perfect on a variety of foods, such as ice cream, crepes, yogurt, oatmeal, and ricotta toast. It's a great way to use up fresh berries. Feel free to mash the berries with a fork or potato masher for a smoother consistency. The longer you simmer the compote, the more concentrated the flavors become.
Provided by France C
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 30m
Yield 16
Number Of Ingredients 4
Steps:
- Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.
- Bring berry mixture to a boil over medium-high heat. Reduce heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Cool slightly and serve warm, or refrigerate for later use. Mixture will thicken further as it cools.
Nutrition Facts : Calories 19.9 calories, Carbohydrate 4.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 9.9 mg, Sugar 4 g
BLACK GRAPE COMPOTE RECIPE
Spoon this quick dessert sauce of fall-spiced grapes over pound cake or ice cream.
Provided by Rick Martinez
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Bring 2 star anise pods, 3 cups seedless black grapes, 1/3 cup sugar, 1/4 cup fresh lemon juice, and a pinch of salt to a boil in a large skillet, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until grapes burst and mixture is syrupy, 8-10 minutes. Discard star anise; whisk 1 tablespoon unsalted butter into compote. Let cool.
BLACKCURRANT COMPOTE
A simple fruity compote to dollop onto your breakfast bowl, taking it from bland to berry beautiful
Provided by Tom Kerridge
Time 25m
Yield makes 1 x 455ml jar
Number Of Ingredients 3
Steps:
- Put 2 tbsp water and the lemon juice in a large saucepan, bring to the boil, then add the blackcurrants and simmer until broken down.
- Tip in the golden caster sugar and bring to 105C on a temperature probe. Pour into sterilised jars and leave to cool. Will keep in the fridge for up to 3 weeks.
Nutrition Facts : Calories 15 calories, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber
YOGURT PIE WITH GRAPE AND BLACK-PEPPER COMPOTE
Provided by Kierin Baldwin
Categories Dessert Bake Thanksgiving Yogurt Grape Bon Appétit Peanut Free
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For gingersnap crust:
- Place a rack in middle of oven and preheat to 325°F. Pulse gingersnaps in a food processor until very fine crumbs form (you should have about 2 cups). Add flour, raw sugar, and salt and pulse to combine. Add butter and pulse until mixture is the consistency of wet sand.
- Transfer mixture to a 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of pie dish. Place pie dish on a rimmed baking sheet and bake crust, rotating halfway through, until dry and set, 20-25 minutes. Transfer pie dish to a wire rack and let crust cool.
- DO AHEAD: Crust can be baked 1 day ahead. Store wrapped tightly at room temperature.
- For filling, compote, and assembly:
- Place gelatin and 2 tablespoons milk in a small bowl and let stand until gelatin is softened, 5-10 minutes.
- Warm remaining 1/2 cup milk in a small saucepan over medium heat until steaming, about 3 minutes. Remove from heat, add gelatin mixture, and whisk until smooth. Whisk in yogurt, brown sugar, and lemon zest and pour into pie crust, smoothing top if needed; chill until set, at least 2 hours.
- Meanwhile, bring grapes, granulated sugar, lemon juice, pepper, and salt to a boil in a large skillet over medium-high heat, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until grapes burst and mixture is syrupy, 8-10 minutes. Let cool.
- Using a slotted spoon, spoon compote over pie slices just before serving.
- DO AHEAD: Pie and compote can be made 2 days ahead; cover separately and chill.
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