Cherry Apricot Compote Recipes

APRICOT-CHERRY COMPOTE

Steps:

• Put apricots, sugar, 2 tablespoons water, the lemon juice, and salt into a medium saucepan. Cover; bring to a simmer over medium heat, stirring occasionally. Cook until apricots have softened. Stir in cherries. Serve warm or at room temperature.

SIMPLE TART CHERRY COMPOTE

Steps:

• Bring 3/4 cup water, sugar, and cinnamon to a boil in a saucepan. Reduce heat and simmer until sugar is dissolved, 3 to 4 minutes. Add cherries; bring back to a boil. Reduce heat and simmer until cherries soften, about 5 minutes.
• Mix 2 tablespoons water and cornstarch together in a small bowl; pour over the cherry mixture in the saucepan. Stir until thickened, 1 to 2 minutes. Let cool, 10 to 15 minutes. Transfer to a container and refrigerate.

CHERRY-APRICOT COMPOTE

Steps:

• Combine first 4 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add apricots and cherries; simmer until fruit is tender, about 5 minutes. Transfer to bowl. Chill until cold, about 2 hours. (Can be made 1 day ahead. Keep chilled.)

DRIED FIG, APRICOT AND CHERRY COMPOTE

Steps:

• Combine 2 1/2 cups water, sugar and cinnamon sticks in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Reduce heat to medium-low; cover and simmer 5 minutes. Add figs and simmer uncovered 3 minutes. Remove from heat. Mix in apricots, cherries and then brandy. Return to heat and simmer uncovered until all fruits are tender but still retain shape, about 10 minutes. Remove from heat. Stir in crystallized ginger. Cool. (Compote can be prepared 3 days ahead. Cover and refrigerate.) Serve at room temperature or chilled.

CHERRY COMPOTE

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.

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.

CHERRY COMPOTE

Steps:

• Combine cherries, sugar, and cornstarch in a saucepan over medium heat. Stir constantly and bring to a boil.
• Reduce heat slightly and simmer until mixture becomes translucent, about 5 minutes.
• Remove from the heat and stir in lemon juice. Let cool to room temperature before serving, 30 minutes to 1 hour. Store in the refrigerator.

CORNMEAL WAFFLES WITH APRICOT-CHERRY COMPOTE

Steps:

• Whisk together creme fraiche and confectioners' sugar in a small bowl. Refrigerate until ready to use (up to overnight).
• Whisk together flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Whisk eggs, buttermilk, and vanilla in a small bowl. Add egg mixture to flour mixture; stir until combined. Add oil and butter; whisk until smooth.
• Heat a waffle iron (preferably Belgian-style). Ladle 1/2 cup batter into each mold. Cook according to manufacturer's instructions until golden brown. Place waffles in a 200-degree oven to keep warm while you make the rest. Serve topped with compote and sweetened creme fraiche.