EASY CHERRY COMPOTE
This rich compote makes a perfect addition to pancakes for brunch
Provided by Good Food team
Categories Afternoon tea, Breakfast, Condiment, Dessert, Treat
Time 1h5m
Yield Makes 3 x 450g jars
Number Of Ingredients 4
Steps:
- Put the cherries into a wide, deep frying pan, add 150ml water, then bring to the boil. Cook for 15 mins, stirring now and again until the fruit is starting to soften. Tip in the sugar, stir until it dissolves, add the lemon juice and brandy, then bring back to the boil.
- Cook for 15 mins until the fruit has collapsed a little and the sauce is syrupy, smooth and dark purple. Spoon a little of the juice onto a saucer and leave to cool for 30 secs. Push it with your finger; it's ready if the syrup wrinkles. Ladle into sterilised jars (see tip, below) and seal.
Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
BERRY-CHERRY PEACH SAUCE
Fresh peaches and berries shine in this pretty, refreshing sauce. It's terrific on ice cream, but also adds a sweet and tangy touch to pancakes, waffles or French toast at brunch. -Sandra Gould, Verndale, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the peaches, blueberries, cherries, 1 cup orange juice and sugar; cook and stir over low heat until sugar is dissolved. Bring to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until peaches are tender., Combine cornstarch and remaining orange juice until smooth; stir into hot fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Serve with ice cream.
Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
FLATHEAD CHERRY COMPOTE
This simple compote is a great accompaniment to roasted lamb or beef. We live in Flathead cherry country so that's what I use, but any sweet dark cherry will work. If using frozen cherries, it usually isn't necessary to add the water.
Provided by DarlisJ
Categories Side Dish Sauces and Condiments Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the cherries, sugar, rosemary, and water in a saucepan over high heat. Bring to a boil, then reduce heat to medium-low. Cover and simmer until cherries are tender and sauce is thickened, about 15 minutes. Remove from heat and stir in vinegar. Season with salt and pepper. Serve warm or cold.
Nutrition Facts : Calories 68.1 calories, Carbohydrate 16.6 g, Fat 0.5 g, Fiber 1.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 0.3 mg, Sugar 15.3 g
POTLUCK CHERRY COMPOTE
I've made this pretty gelatin salad--loaded with fruit and berries--for potluck suppers and to serve following our ladies' Bible classes. You can vary the fruit and use sugar-free gelatin if you prefer. -Gale Conway Warrenton, Missouri
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 24 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in the strawberries until thawed. Stir in the remaining ingredients. Transfer to a 4-qt. serving bowl. Cover and refrigerate for 3-4 hours before serving.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.
APPLE, PEAR & CHERRY COMPOTE
Great as an easy dessert for Sunday lunch, then use for breakfasts and midweek puds
Provided by Good Food team
Categories Dessert, Dinner
Time 50m
Yield Makes 12 portions
Number Of Ingredients 5
Steps:
- Put the apples and pears in a pan with the sugar and 50ml water. Bring to a simmer, then gently cook, covered, for 15 mins or so until the Bramley apple has collapsed to a purée and the eating apple and pear are tender (stir to make sure it doesn't catch on the bottom).
- Stir in the cherries or cranberries for 1 min, taste and add a little more sugar if necessary. Can be chilled for 3-5 days. Serve with vanilla ice cream, if you like. See 'Goes well with' for ideas for using up the compote.
Nutrition Facts : Calories 199 calories, Fat 1 grams fat, Carbohydrate 51 grams carbohydrates, Sugar 47 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium
GRILLED SPONGE CAKE WITH PEACH AND CHERRY COMPOTE
Steps:
- Preheat oven to 325 degrees F.
- In a medium mixing bowl, combine sugar, egg yolks, and vanilla, whisking until smooth and frothy. Add the lemon zest and juice and whisk until well combined. In a separate larger mixing bowl, sift the cake flour and salt together; a fine-mesh sieve works well for this. Gingerly and gradually fold the egg yolk mixture into the sifted flour.
- In another mixing bowl, beat egg whites on high speed with a hand mixer until just frothy. Continue beating while gradually adding the sugar. Beat on high until soft peaks form. Gently fold beaten egg whites into batter, making sure not to deflate the air bubbles in the whites. Pour batter into an ungreased 10-inch tube pan and bake in the center of the oven for 45 minutes. Cool, upside down, in pan.
- Preheat the grill and make sure it is very clean. Cut the cooled cake into 8 slices, and then grill on both sides until nicely toasted on outside but still soft and moist on the inside, about 1 to 1 1/2 minutes per side, depending on how hot your grill is. Serve cake slices with cooled fruit compote and whipped cream, if desired.
- In a medium, heavy-bottomed, non-reactive saucepan, combine frozen fruit, sugar, water, and orange zest and juice in a large saucepan and cook over medium heat until mixture comes to a simmer. Reduce heat to low and cook for another 25 to 30 minutes or until thick. Let cool and then refrigerate until ready to use.
CHERRY AND PEACH COMPOTE
This recipe is an accompaniment for [Yogurt Panna Cotta with Cherry and Peach Compote](/recipes/food/views/105702) .
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Place all ingredients in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until fruit is tender, about 15 minutes. Cover and chill overnight. (Can be made 2 days ahead. Keep chilled.) Serve cold or at room temperature.
CHERRY COMPOTE
Because fresh fruit was once scarce in Sweden during the winter, compotes stewed from dried fruits (mixed with a little alcohol to take the nip off the cold) are traditional at Christmas julbord. Here, dried cherries simmered with red wine and Port are subtly spiced with cinnamon and black pepper. This pairs well with cheese. Also wonderful over ice cream or cake. Compote can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before using. Taken from Epicurious.com and posted for ZWT.
Provided by alligirl
Categories Dessert
Time 25m
Yield 1 2/3 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring cherries, Port, wine, sugar, cinnamon stick, pepper, and a pinch of salt to a boil in a 1-quart heavy saucepan over moderate heat.
- Stir together cornstarch and vinegar until smooth, then stir into boiling liquid. Boil 1 minute.
- Remove from heat and cover, then let stand 15 minutes. Serve warm.
Nutrition Facts : Calories 119.8, Sodium 3.7, Carbohydrate 17.9, Fiber 0.1, Sugar 14.8, Protein 0.1
BLACK CHERRY COMPOTE
(COMPOTE DE CERISES NOIRES) When in season, fresh cherries can be used in place of the frozen ones.
Yield Makes about 3 1/2 cups
Number Of Ingredients 8
Steps:
- Combine 2 cups water and dried cherries in large saucepan. Bring to boil. Reduce heat; simmer until water is reduced to 1/4 cup, about 15 minutes. Scrape in seeds from vanilla bean; add bean. Stir in dark cherries with juices and remaining ingredients. Simmer until cherries are tender and juices thicken, about 50 minutes. Cool. (Can be made 3 days ahead. Cover and chill. Serve at room temperature.)
CHERRY COMPOTE
This versitile compote can go savory or sweet. Try it as a sandwich spread or stirred into plain yogurt.
Provided by Martha Stewart
Time 45m
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- In a small saucepan, combine cherries, sugar, fresh rosemary, and 1 tablespoon water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until cherries are nice and tender and liquid is slightly thickened, 12 to 15 minutes.
- Remove from heat and stir in vinegar; season lightly with salt and pepper. Let stand at room temperature until cool. Serve or store.
Nutrition Facts : Calories 66 g, Fiber 1 g
RASPBERRY CHERRY COMPOTE
This simple recipe makes a wonderful topping for ice cream, biscuits, or custard. Serve warm or cold. May substitute any sugar for cane juice and increase to desired sweetness. May substitute 2 sticks of cinnamon, removed at end of cook time. Increase or reduce amount of tapioca flour for desired consistency.
Provided by ErinMc
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Stir raspberries, cherries, cane juice, and cinnamon together in a saucepan over medium-heat; bring to a boil, stirring frequently. Reduce heat to low, cover the saucepan, and continue cooking until the berries are tender and juicy, about 15 minutes.
- Remove the saucepan from heat. Stir port wine through the berry mixture; gradually add tapioca flour, while stirring, until dissolved completely into the compote.
Nutrition Facts : Calories 47.5 calories, Carbohydrate 11.1 g, Fat 0.4 g, Fiber 2.7 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 0.3 mg, Sugar 5.3 g
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