Dried Fruit Compote With Ginger Syrup Recipes

DRIED FRUIT COMPOTE

Steps:

• Place all the dried fruit in a large rondeau.
• Add the red wine and port, almost covering the fruit. Add the spices. Season with fine sea salt and pimente d'espelette.
• Cook over medium heat until the fruit has absorbed all the liquid. Fold in the nuts and herbs.

DRIED FRUIT COMPOTE WITH GINGER SYRUP

Steps:

• Bring ginger beer, dried fruit, and 1 cup water to a boil in a small saucepan. Reduce heat to low and simmer until liquid becomes syrupy and mixture is reduced to 1 1/2 cups, 35-40 minutes. Let cool completely. DO AHEAD: Can be made 1 week ahead. Cover and chill.

DRIED FRUIT COMPOTE

Steps:

• In a small saucepan, simmer together port wine and sugar over medium-high heat until the sugar has dissolved. Add dried fruit and dried cranberries. Bring mixture to a boil and reduce to a simmer for 5 minutes. Set aside to cool.
• Serve over frozen yogurt and garnish with toasted slivered almonds.

DRIED FRUIT COMPOTE

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.

DRIED FRUIT COMPOTE WITH PORT, CINNAMON, AND GINGER

Steps:

• Combine 1 cup water, Port, sugar, cinnamon sticks, and ginger in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fruit. Reduce heat to medium. Simmer until fruit is tender and syrup thickens slightly, stirring occasionally, about 10 minutes. Transfer compote to bowl. Cover and chill at least 4 hours and up to 1 day.

DRIED FRUIT COMPOTE

Steps:

• In a medium saucepan, combine all ingredients. Bring to a boil. Reduce to simmer, and cook until fruit is soft and liquid is thick, about 20 minutes.
• Remove cinnamon and ginger, and discard. Serve hot, at room temperature, or cold.

OLD-FASHIONED FRUIT COMPOTE

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.

DRIED FRUIT COMPOTE

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

Steps:

• Place the dried fruit, ginger, Marsala, lemon juice, maple syrup and water in a saucepan.
• Bring to a boil.
• Reduce the heat and simmer gently for 10 to 15 minutes, or until the fruit is tender.
• Serve warm or cold.

DRIED FRUIT COMPOTE - POLISH KOMPOT

Steps:

• Bring fruit, water, cloves, cinnamon, zest, if using, and sugar to a boil, stirring frequently.
• Simmer, covered, for about 20 minutes or until fruit is tender and syrup has thickened slightly.
• Add more water if you like a looser consistency or reduce by further simmering for a thicker compote.
• Cool quickly and transfer to containers.
• Refrigerate for up to 1 week.