Dried Fruit And Fresh Grapefruit Compote Recipes

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DRIED FRUIT COMPOTE



Dried Fruit Compote image

Provided by Food Network

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 11

1/3 cup chopped dried apples
1/3 cup chopped dried pears
1/3 cup raisins
1/3 cup dried cranberries or cherries
2/3 cup dried apricots
1/4 cup sugar
1/2 tablespoon freshly grated lemon zest
1/2 tablespoon freshly grated orange zest
1/2 tablespoon fresh lemon juice, or to taste
1 cup water
Serving suggestion: ice cream.

Steps:

  • In a large bowl combine all of the dried fruit and add enough hot water to cover by an inch. Soak for 20 minutes. Drain the mixture.
  • In a saucepan combine the fruit with the sugar, the lemon and orange zests, the lemon juice, and the water and bring to a boil. Reduce heat and simmer the mixture for 10 to 20 minutes, or until the fruit is tender. Remove the pan from the heat and let the compote cool. The compote will keep for a week if covered and chilled. Serve the compote at room temperature with ice cream.

DRIED FRUIT AND FRESH GRAPEFRUIT COMPOTE



Dried Fruit and Fresh Grapefruit Compote image

Categories     Fruit     Breakfast     Brunch     Dessert     Poach     High Fiber     Low Sodium     Cranberry     Grapefruit     Dried Fruit     Pear     Peach     Winter     Honey     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 7

3 cups cranberry, cranberry-apple or cranberry-raspberry juice
4 ounces dried apricots
4 ounces dried pears
4 ounces dried peaches
6 tablespoons honey
6 whole allspice berries
2 grapefruit

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.

RUBY GRAPEFRUIT COMPOTE



Ruby Grapefruit Compote image

Provided by Food Network Kitchen

Categories     dessert

Time 18m

Yield 6 servings

Number Of Ingredients 11

1/2 cup water
1/4 cup honey
Zest from 1/4 grapefruit, peeled in large strips, pith removed
Zest from 1/4 orange, peeled in large strips, pith removed
1/2-inch piece fresh ginger root, smashed
1 (3-inch) piece cinnamon stick
2 to 3 allspice berries
2 large red grapefruits
2 navel oranges
1 tablespoon grenadine or sweet vermouth
Serving suggestion: 6 almond biscotti

Steps:

  • Combine the water, honey, zests, ginger, cinnamon, and allspice berries in a heavy saucepan and bring to a boil. Cover, reduce heat, and simmer, until cinnamon is unfurled and mixture is aromatic, about 10 minutes. Strain.
  • Meanwhile, cut peel and white pith off the grapefruits and oranges with a serrated knife. With a sharp paring knife, cut between the membranes, catching any juices in a bowl, to release segments. Add the juices to the honey-spice mixture. Put the fruit segments in a bowl.
  • Pour the hot liquid over the citrus, add the grenadine or vermouth and stir to combine. Serve the citrus compote with biscotti.

Nutrition Facts : Calories 99 calorie, SaturatedFat 0 grams, Carbohydrate 25 grams, Protein 1 grams

DRIED FRUIT COMPOTE



Dried Fruit Compote image

A spicy little compote that greatly benefits from a stint in the cooler! (Slightly adapted from a recipe in The All New Good Housekeeping Cook Book.) Fridge time not included in preparation time.

Provided by So Cal Gal

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup dried apricot, each cut into thirds (8 ounces)
1/4 cup brown sugar, packed
3 slices lemon peel, each 3-inch x 1-inch
1 cinnamon stick, 3-inch long
4 cups unsweetened apple juice (or unsweetened apple cider)
1 cup dried pitted prunes, each cut in half (8 ounces)
1/2 cup dried tart cherry (4 ounces)
1/2 teaspoon vanilla extract

Steps:

  • In a large saucepan, mix together dried apricots, brown sugar, lemon peel, cinnamon stick, and unsweetened apple juice or cider; bring to a boil over high heat, then reduce heat and simmer for 5 minutes.
  • Transfer mixture to a large dish or bowl; and mix in dried pitted prunes, dried tart cherries, and vanilla extract. Allow compote to cool completely; then remove lemon peel and cinnamon stick, cover, and refrigerate for at least 24 hours--or up to a week (compote thickens, and flavor develops, during fridge time).
  • Stir compote before serving.

Nutrition Facts : Calories 159, Fat 0.3, Sodium 8.6, Carbohydrate 40.5, Fiber 2.4, Sugar 34.4, Protein 1

DRIED FRUIT COMPOTE



Dried Fruit Compote image

Provided by Moira Hodgson

Categories     easy, dessert

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/2 pound mixed dried fruit: apples, apricots, pears, peaches, prunes, figs
Cold water to cover
1 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1 tablespoon honey (or to taste)
Juice 1 orange
2 tablespoons chopped toasted almonds
1 cup creme fraiche

Steps:

  • Simmer the fruit in water to cover for about 15 to 20 minutes, or until soft. Remove to a bowl and reduce liquid in saucepan to half a cup.
  • Add the orange and lemon peel, honey and orange juice. Stir until honey has melted, correct sweetening and pour the mixture over the fruit. Leave at room temperature.
  • Just before serving, sprinkle the fruit with the almonds. Serve the creme fraiche separately.

DRIED FRUIT COMPOTE WITH FRESH APPLE AND PEAR



Dried Fruit Compote With Fresh Apple and Pear image

An alcohol-free compote with a variety of dried fruit and a bright flavor. This compote, which I like to add to my morning yogurt, does not involve wine, though you could add some red or white wine for flavor if you wanted to. The sweetness will vary with the type of fruit used. If you use dried sour cherries, don't use too many, because they will give the compote too stronga sour cherry flavor. Sweet fruit, like dried apples, pears and raisins, will result in a compote with a brighter taste. Apricots are great too, contributing another rich taste layer. I add fresh apple and pear for their texture, which remains somewhat crunchy even after they simmer.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, dessert

Time 10m

Yield Serves 6 to 8

Number Of Ingredients 10

2 cups mixed dried fruit, such as raisins (several types), apples, pears, peaches, cranberries, chopped apricots (about 1/2 pound)
2 1/2 cups water
3 tablespoons mild honey, such as clover (more to taste)
1 cinnamon stick
1 teaspoon vanilla extract
2 strips orange zest
1 strip lemon zest
1 firm but ripe pear, peeled, cored and diced (optional)
1 apple, preferably a slightly tart variety like Pink Lady, peeled, cored and diced (optional)
Whipped cream or plain yogurt for serving, if desired

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.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 8 grams

DRIED FRUIT COMPOTE



Dried Fruit Compote image

Provided by Joe Gannon

Categories     Condiment/Spread     Sauce     Fruit     Vegetarian     High Fiber     Prune     Pear     Apricot     Fall     Calvados     Bon Appétit

Yield Makes 2 cups

Number Of Ingredients 6

12 dried pitted prunes
12 dried apricot halves
6 dried pear halves, cut into 1/2-inch pieces
1 3/4 cups apple juice
2 tablespoons sugar
1 tablespoon Calvados (apple brandy) or brandy

Steps:

  • Combine all ingredients in heavy medium saucepan. Bring to simmer over medium-high heat, stirring until sugar dissolves. Reduce heat to medium. Simmer until fruit is tender and juices are reduced to very thick syrup, stirring occasionally, about 15 minutes.

DRIED AND FRESH FRUIT COMPOTE



Dried and Fresh Fruit Compote image

Sounds great but is as yet untried by me - so many great recipes and so little time !!! Preparation/cooking time does not include time soaking overnight.

Provided by katew

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

160 g dried apricots
100 g dried peaches
100 g dried pears
100 g sultanas
150 g pitted prunes
2 apples
4 sticks rhubarb
2 pears
2 cinnamon sticks

Steps:

  • Mix together all dried fruits.
  • Cover with boiling water.
  • Leave in a sealed container overnight to soften.
  • Peel all fresh fruits and cut into quarters.
  • Place in saucepan and cover with water.
  • Bring to boil and simmer till soft - about 15 - 20 minutes.
  • When soft, drain and combine with drained dried fruit.
  • Allow to cool, refrigerate before serving.
  • Can be served hot or cold.

FRESH FRUIT COMPOTE



Fresh Fruit Compote image

Round out a meal with this fruit dessert, a colorful medley of apples, strawberries, peaches and pears that simmers in a simple lemon-and-honey sauce. Top off servings with low-fat vanilla yogurt, granola or both. It's a wonderful dessert that everyone will enjoy...and it features those good-for-you fruits that will help keep your and your family strong and healthy.-Kate Selner, St. Paul, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 7 servings.

Number Of Ingredients 10

1/2 medium lemon
1/2 cup water
1/4 cup honey
2 cups sliced peeled apples
2 cups sliced peeled peaches
1 cup sliced peeled pears
1/3 cup apricot spreadable fruit
2 cups sliced strawberries
1 cup seedless red grapes
7 tablespoons vanilla yogurt

Steps:

  • Cut two 1-in.-long strips from lemon peel. Squeeze juice from lemon. In a large saucepan, combine the water, honey, lemon juice and lemon peel strips. Add the apples, peaches and pears. Bring to a boil. Reduce heat; cook, uncovered, for 15-20 minutes or until fruit is softened. , Remove from the heat; discard lemon peel. Using a slotted spoon, transfer fruit to a large bowl; discard poaching liquid. Stir in spreadable fruit, strawberries and grapes. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon. Top each serving with yogurt.

Nutrition Facts : Calories 166 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 14mg sodium, Carbohydrate 41g carbohydrate, Fiber 4g fiber), Protein 2g protein.

BAKED FRUIT COMPOTE



Baked Fruit Compote image

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

Categories     Breakfast     Brunch

Time 30m

Yield 11 servings.

Number Of Ingredients 10

1 can (29 ounces) sliced peaches, drained
1 can (20 ounces) pineapple chunks, drained
2 cans (8 ounces each) grapefruit sections, drained
1 can (15-1/4 ounces) sliced pears, drained
1 can (11 ounces) mandarin oranges, drained
1 cup pitted dried plums (prunes)
1/2 cup butter, cubed
1/2 cup packed brown sugar
1/4 cup Madeira wine, optional
Fresh mint leaves, optional

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.

DRIED FRUIT COMPOTE



Dried fruit compote image

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

140g dried fruit (we used apricots, cherries and sultanas)
½ tsp cinnamon
300ml apple juice
200g tub fat-free Greek yogurt
100g granola

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

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