OLD-FASHIONED FRUIT COMPOTE
A perfect partner for your Christmas goose, this warm and fruity side dish can simmer while you prepare the rest of your menu, or make it a day ahead and reheat before serving. -Shirley A. Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Time 1h15m
Yield 8 cups.
Number Of Ingredients 10
Steps:
- Drain pineapple, peaches and oranges, reserving the juices; set drained fruit aside. In a Dutch oven, combine fruit juice, dried fruits, lemon zest strips and cinnamon stick. Bring to a boil. Reduce heat; cover and simmer until dried fruit is tender, about 30 minutes. Add reserved canned fruit and cherries; heat just until warmed through. Serve warm or at room temperature.
Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.
RED FRUIT COMPOTE IN WHITE CHOCOLATE, GARNISHED WITH MINT
Steps:
- Gently melt white chocolate over warm water. Stir until smooth. Place acetate strips on marble countertop. Smooth with chocolate, let set briefly. While chocolate is still tacky, place ends together to fasten. Let chocolate set and peel away acetate ribbon. These can be done one day in advance. Pack carefully with dessicant and hold in a cool place. Quarter strawberries and macerate with raspberries, blueberries and sugar. Place rounds of sponge cake in chocolate rings. Top with 2 ounces pastry cream. Add berry mixture to top of ring, dress mint lightly with balsamic syrup and place on the berries. Garnish plate with nougats and raspberry coulis. Serve immediately.
DOUBLE-MINT FRUIT COMPOTE
This refreshing mint syrup can flavor any combination of fresh fruits. Leftover syrup is great for sweetening iced tea.
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Bring water, sugar, vanilla bean and 2 bunches mint to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Cook until reduced to 3/4 cup, stirring occasionally, about 25 minutes. Strain into small bowl. Add extract. Cool. (Can be prepared 2 days ahead. Cover and chill.)
- Combine fruits in medium bowl. Pour over enough syrup to coat well. Let stand 15 minutes. Garnish with mint.
QUICK FRUIT COMPOTE
Steps:
- Combine wine, water, sugar and spices and bring to a boil. Add apricots, prunes and raisins, cover and bring back to a simmer Remove from heat and cool. Stir in fresh fruit of choice and garnish with mint, yogurt and almonds.
BAKED FRUIT COMPOTE
Add a fancy touch to canned fruit with a splash of Madeira wine. This dish brightens any cold-weather gathering. Mix and match canned fruits to suit your family's tastes. -Myrt Pfannkuche, Pell City, Alabama
Provided by Taste of Home
Time 30m
Yield 11 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a 13x9-in. baking dish, combine first 6 ingredients. , In a small saucepan, combine butter and brown sugar. Bring to a boil over medium heat; cook and stir until sugar is dissolved, 2-3 minutes. Remove from heat; stir in wine if desired. Pour over fruit and toss to coat., Bake, uncovered, until heated through, 20-25 minutes. Garnish with mint if desired.
Nutrition Facts : Calories 257 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 75mg sodium, Carbohydrate 46g carbohydrate (39g sugars, Fiber 2g fiber), Protein 1g protein.
TWELVE-FRUIT COMPOTE
Provided by Tony Litwinko
Categories Fruit Dessert Christmas Quick & Easy Low Cal Low Sodium Lemon Orange Dried Fruit Raisin White Wine Winter Healthy Vegan Cinnamon Clove Grape Bon Appétit California Fat Free Kidney Friendly
Yield Serves 12
Number Of Ingredients 11
Steps:
- Combine 3 cups water and sugar in heavy large saucepan. Stir over medium heat until sugar dissolves. Add mixed dried fruits, white wine, orange, lemon, raisins, dried cherries, cloves and cinnamon sticks. Simmer compote until fruits are tender and liquid is reduced to syrup, stirring occasionally, about 20 minutes. Mix in grapes. Cool compote to room temperature; cover tightly and refrigerate. (Can be prepared up to 3 days ahead. Keep refrigerated.) Spoon compote into stemmed goblets and serve.
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