Compote Of Poached Fruit And Yogurt Recipes

QUICK BERRY COMPOTE RECIPE (5 INGREDIENTS. 2 WAYS.)

Steps:

• Combine the strawberries, blueberries, and raspberries in a medium saucepan or pot. Add the sugar and lime juice. Toss to combine.
• Bring the mixture to a boil over medium-high heat, stirring occasionally, for about 5 minutes.
• Once the berry mixture is boiling and the sugar has dissolved, turn the heat down to low (the lowest setting on your stovetop). Allow the berries to simmer for about 15 to 20 minutes, stirring often, until the fruit has softened quite a bit and the compote has reduced by about 1/2 half in volume.
• Remove from the heat. At this point, you can use the back of a fork or a potato masher to mash the fruit some more, if you like a smoother compote (I like to see chunks of fruit in mine). You can also carefully taste to adjust sweetness. I don't usually have a need for adding more sugar, but if you need to, you can sprinkle a little more cane sugar or drizzle some honey. Be sure to mix well.
• Let the berry compote cool for about 15 to 30 minutes before serving. It will thicken some more.
• See storage instructions below.
• Heat the oven to 375 degrees F.
• In a large bowl, combine the chopped strawberries, blueberries, and raspberries. Add in the sugar and lime juice. Toss to coat the fruit with the sugar and lime juice.
• Transfer the fruit mixture to a large baking dish or a heavy, rimmed sheet pan making sure to spread the fruit well in a single layer.
• Roast in the heated oven for 30 to 45 minutes, checking every 10 to 15 minutes until the berries have fully collapsed and released some juices. You may like to pull the baking dish out occasionally to give the fruit a stir.
• Let the roasted berries cool for about 15 to 20 minutes before serving.
• See storage instructions.

BAKED YOGURT WITH TROPICAL FRUIT COMPOTE

Steps:

• For the baked yogurt: Preheat the oven to 275 degrees F.
• Whisk the sour cream, creme fraiche, condensed milk and vanilla seeds in a medium bowl. Divide the honey among six 4-ounce ovensafe glass ramekins or jelly jars. Divide the sour cream mixture evenly among the ramekins and bake until just set, about 20 minutes. Refrigerate until chilled, at least 30 minutes.
• For the tropical fruit compote: Combine the pineapple, mango puree, dried mango, dried papaya, bananas, brown sugar, granulated sugar and vanilla seeds in a medium saucepan. Bring to a boil, lower to a simmer and cook until the juices are thick and the fruit is translucent, about 30 minutes. Cool until warm, 20 to 30 minutes.
• To serve: Top each baked yogurt with a heaping spoon of the tropical fruit compote and an edible flower and serve.

COMPOTE OF FRUIT

Steps:

• Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine the pineapple, grapefruit and apple. In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in lime juice and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over fruit and toss to coat. Serve immediately.

DRIED FRUIT COMPOTE WITH FRESH APPLE AND PEAR

Steps:

• Cut large pieces of dried fruit into smaller pieces.
• Combine all of the ingredients in a saucepan and bring to a boil. Reduce heat, cover and simmer 5 minutes. Turn off heat and allow fruit to steep for 30 minutes or longer. Remove cinnamon stick and orange and lemon zest. Serve topped with whipped cream or yogurt if desired, or stir into your morning yogurt.

APRICOT-COMPOTE YOGURT PARFAITS

Steps:

• In a small saucepan, bring 1/4 cup honey, water, and salt to a simmer over medium; stir until honey dissolves, 1 minute. Add apricots. Raise heat to medium-high and simmer, stirring often, until fruit is soft and liquid is syrupy, 10 to 12 minutes (adjust heat, if necessary, to keep at a constant simmer). Divide compote among 7 small glass jars or airtight containers. Refrigerate, uncovered, until cool, 10 minutes. Stir 1 tablespoon honey into each of the containers of yogurt; divide yogurt among jars. Serve with toasted sliced almonds if desired.

COMPOTE OF POACHED FRUIT AND YOGURT

Steps:

• Line a sieve with a double thickness of cheesecloth, and place over a bowl. Place yogurt in cheesecloth, and wrap securely. Allow to drain overnight in refrigerator.
• Peel pears, cut in half lengthwise, and pour lemon juice over them. Place pears cut-side down in a large saucepan. Add dried figs, apricots, cherries, wine, cinnamon, star anise, and vanilla bean and seeds. Cover, and bring to a simmer over medium heat. Cook over low heat for 10 minutes, until pears are soft when pierced with a knife but still hold their shape. Uncover; allow fruit to cool in the liquid.
• Remove core from pears using a melon baller. Arrange pear half, dried fruit, and yogurt in compote dishes. Strain remaining poaching liquid, and discard the solids. Drizzle compotes with poaching liquid, and serve.

DRIED FRUIT AND FRESH GRAPEFRUIT COMPOTE

Steps:

• Combine first 6 ingredients in heavy medium saucepan. Simmer until fruit is tender, about 10 minutes. Transfer fruit to medium bowl using slotted spoon. Boil poaching liquid until syrupy, about 5 minutes. Pour syrup over fruit. Refrigerate until well chilled.
• Cut all peel and white pith from grapefruit. Working over bowl to catch juices, cut between membranes to remove sections. Add grapefruit to bowl. (Can be made 2 days ahead. Cover poached fruit and grapefruit separately and chill.) Drain grapefruit sections, reserving juice, and add to poached fruit. Thin syrup with grapefruit if desired and serve.

RHUBARB COMPOTE WITH YOGURT & ALMONDS

Steps:

• In a small saucepan, combine rhubarb, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until rhubarb is tender, stirring occasionally. Transfer to a bowl; cool slightly. Refrigerate until cold., In a small bowl, whisk yogurt and honey until blended. Spoon into serving dishes. Top with compote; sprinkle with almonds.

FRUIT YOGURT COMPOTE OR PARFAIT

Steps:

• Slice strawberries in halves. Cut peaches into 2 inch pieces.
• Layered fruit in a compote or parfait in the order given.
• Sprinkle top with sliced almonds.
• Enjoy!

CHAI-SPICED FRUIT COMPOTE WITH YOGURT

Steps:

• Bring 1-3/4 cups water to a boil in a 2 quart saucepan. Turn off the heat, add the tea bags and steep for 5 minutes. Discard the tea bags.
• Add the honey, apricots, prunes, and raisins to the saucepan and bring to a boil over high heat. Reduce the heat to medium low and simmer, uncovered, stirring occasionally, until the liquid thickens to a light syrup, 18 to 20 minutes. (It will thicken further as it cools). Transfer to a bowl, cover, and chill for at least 4 hours and up to 3 days.
• Divide the yogurt among 4 small bowls. Serve the compote over the yogurt, topped with the toasted almonds.

FRUIT, POACHED AND MARINATED

Steps:

• Pour chardonnay into a medium saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean halves into wine and add pods. Add honey, cinnamon stick, raisins or currants, and dried apples and bring to a boil. Reduce heat, cover and simmer 5 minutes.
• Meanwhile, fill a bowl with water and add lemon juice. Peel bananas; cut them in half lengthwise and then in 2-inch pieces, and immediately place in the acidulated water. (This prevents bananas from discoloring.)
• Drain bananas and add to simmering wine. Add nutmeg. Returnmixture to a simmer, cover and simmer 5 more minutes. Remove from heat. Add almonds. Remove cinnamon stick and if you wish, add a little more nutmeg. Serve warm, topped with whipped cream or plain yogurt if desired.