BREAKFAST PARFAITS WITH FIG COMPOTE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h30m
Yield 6 parfaits
Number Of Ingredients 24
Steps:
- Mix together the blackberries, blueberries and strawberries in a bowl. Put 2 tablespoons Fig Compote in the bottom of six parfait glass. Top with 1/4 cup yogurt, followed by 1/4 cup of the mixed berries. Add another layer of yogurt, and then top with 1 tablespoon Fig Compote and 2 tablespoons Fruit-and-Nut Trail Mix. Serve immediately.
- Combine the figs, sugar, vinegar, orange zest and juice, cinnamon and 3/4 teaspoon salt in a medium pot over medium-high heat; bring to a boil. Begin to break down the figs with a potato masher or the edge of a wooden spoon. Continue to boil until the compote has thickened enough to resemble a chutney and a wooden spoon drawn through the mixture leaves a track behind it, 5 to 6 minutes. Remove from the heat and let cool completely, about 15 minutes.
- Stir in the honey and season with salt. Store in an airtight container in the refrigerator for up to 2 weeks.
- Preheat the oven to 375 degrees F.
- Combine the walnuts, cashews, coconut flakes and pepitas in a large bowl; toss with the coconut oil and some salt. Spread the mixture evenly onto a baking sheet. Bake until toasted and fragrant, 10 minutes. Let cool completely, at least 20 minutes.
- Mix in the banana chips, goji berries and dried pineapple. Stir in the carob chips if you want a bit of "chocolate" with your trail mix! Serve immediately or store in an airtight container at room temperature.
Nutrition Facts : Calories 563, Fat 10 grams, SaturatedFat 4 grams, Cholesterol 6 milligrams, Sodium 209 milligrams, Carbohydrate 110 grams, Fiber 13 grams, Protein 17 grams, Sugar 85 grams
CONTEST-WINNING HOT FRUIT COMPOTE
"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
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.
DRIED FRUIT COMPOTE
A healthy fruit compote with fat-free yoghurt for breakfast will keep your energy up until lunchtime
Provided by Good Food team
Time 10m
Number Of Ingredients 5
Steps:
- Put the dried fruit into a small pan with the cinnamon and apple juice, give everything a stir then simmer for 5 mins until the apple juice is syrupy. Remove from the heat and allow to cool.
- Divide the yogurt between 4 bowls then top with the compote and granola.
Nutrition Facts : Calories 253 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
MIXED BERRY COMPOTE
A sweet mixed berry compote that goes perfect over ice cream or with yogurt in a parfait.
Provided by Nathan Plesnicher
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Dissolve cornstarch in brandy in a small bowl and set aside.
- Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 30.7 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.6 g, Sodium 1.4 mg, Sugar 27.9 g
WARM FRUIT COMPOTE
Although this crock pot dish is made with canned fruit, fresh fruit could be substituted for most of it! The recipe comes from a Taste of Home booklet, 'all-time best slow cooker Recipe Cards,' from Mar 06.
Provided by Sydney Mike
Categories Pineapple
Time 2h10m
Yield 14 serving(s)
Number Of Ingredients 5
Steps:
- In a 5-quart crock pot, combine first 4 ingredients, then top with pie filling.
- Cover & cook on high 2 hours or until heated through, then serve.
MIXED FRUIT COMPOTE
Categories Citrus Fruit Breakfast Brunch Dessert Low Sodium Lime Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Combine sugar and water in heavy small saucepan. Scrape seeds from vanilla bean into pan; add bean. Stir over low heat until sugar dissolves. Increase heat to high; boil 1 minute. Cool syrup. Transfer to bowl. Discard vanilla bean. Mix juice into syrup. Cover; chill until cold, at least 1 hour or overnight. Mix in fruit.
THANKSGIVING FRUIT COMPOTE
Tastes like the holidays! Use as a side dish, dessert, or over ice cream or pound cake. I just eat it as is with a spoon. Originally from the McCormick spice company. Doubles and triples easily.
Provided by Kasha
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything in saucepan, simmer gently for 15 minutes, let cool.
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- If using fresh fruit rinse the fruit and remove the pits (if applicable) then place the fruit in a large pan/saucepan. If using large fruit, such as peaches, remove the pits and chop into chunks before cooking. Add the sugar and cook over a medium heat for about 6 minutes (add 2 more minutes is using frozen fruit) stirring often. The fruit will soften and release lots of juice.
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- Remove from the heat and serve immediately or wait for the sauce to cool before serving. See Serving Suggestions in post.
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