Dried Fruit Compote With Vanilla And Orange Recipes

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DRIED-FRUIT COMPOTE WITH VANILLA AND ORANGE



Dried-Fruit Compote with Vanilla and Orange image

Categories     Dessert     Low Fat     Quick & Easy     Orange     Prune     Fig     White Wine     Winter     Healthy     Gourmet     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 navel or juice orange
1 1/2 cups dry white wine
2/3 cup sugar
2 cups water
1 vanilla bean, halved lengthwise
1/2 lb dried figs (preferably Calimyrna; about 1 cup)
1/2 lb dried apricots (about 1 1/3 cups)
1/2 lb pitted prunes (about 1 1/4 cups)
Accompaniment: lightly sweetened low-fat sour cream (optional)

Steps:

  • Peel zest in long strips from half of orange with a vegetable peeler and trim any white pith from zest. Cut zest into fine julienne strips. Halve orange and squeeze 1/3 cup juice.
  • Combine zest, juice, wine, sugar, and 2 cups water in a 3-quart heavy saucepan. Scrape seeds from vanilla bean with a sharp knife into wine mixture, reserving pod for another use. Bring mixture to a boil, stirring until sugar is dissolved, then continue to boil, uncovered, until reducedto about 3 cups, about 10 minutes.
  • While syrup is boiling, cut off and discard fig stems and halve figs lengthwise. Add figs to syrup and simmer, covered, until they soften, about 5 minutes. Add apricots and prunes, then simmer, covered, until plump, 8 to 10 minutes.
  • Transfer compote to a heatproof bowl and cool to warm or room temperature, 1 to 2 hours.

DRIED FRUIT COMPOTE



Dried Fruit Compote image

Provided by Sandra Lee

Categories     dessert

Time 18m

Yield 6 servings

Number Of Ingredients 6

1 1/2 cups port wine
1/4 cup sugar
1 cup mixed dried fruit
1/2 cup dried cranberries
Low-fat vanilla frozen yogurt, desired amount
Toasted slivered almonds, for garnish

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



Dried Fruit Compote image

Provided by Sandra Lee

Time 17m

Yield 6 servings

Number Of Ingredients 6

1 1/2 cups port wine
1/4 cup sugar
1 cup mixed dried fruit
1/2 cup dried cranberries
Low-fat vanilla frozen yogurt, desired amount
Toasted slivered almonds, for garnish

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.

OLD-FASHIONED FRUIT COMPOTE



Old-Fashioned Fruit Compote image

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

1 can (20 ounces) pineapple chunks, undrained
1 can (15-1/4 ounces) sliced peaches, undrained
1 can (11 ounces) mandarin oranges, undrained
1 package (18 ounces) pitted dried plums (prunes)
2 packages (3-1/2 ounces each) dried blueberries
1 package (6 ounces) dried apricots
1/2 cup golden raisins
4 lemon zest strips
1 cinnamon stick (3 inches)
1 jar (10 ounces) maraschino cherries, drained

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.

WINTER FRUIT COMPOTE



Winter Fruit Compote image

Very versatile fruit dish that's easy to prepare. My favourite dried fruits to use are raisins and dried apricots.

Provided by Lennie

Categories     Sauces

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup sugar
1 1/2 cups water
1 inch fresh ginger, peeled and very thinly slivered
1 cup dried fruit (your choice, any combination)
2 cups fresh cranberries or 2 cups frozen cranberries
1 orange, peeled and sectioned,seeds removed
1 granny smith apple, peeled,cored,quartered and cut into small slices

Steps:

  • In large saucepan, combine sugar, water and ginger; bring to a boil over high heat.
  • Add dried fruit and bring back to a boil; immediately reduce heat to low simmer.
  • Cook, uncovered, until fruit is not quite tender, about 5 minutes.
  • Add cranberries and simmer, stirring occasionally, until cranberries pop.
  • Stir in orange and apple.
  • Remove from heat and allow to cool down.
  • For dessert, serve warm over ice cream, or at room temperature over a plain cake, such as angel food cake or pound cake.
  • Can also be served with yogurt; makes a particularly nice breakfast.

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



Dried Fruit Compote image

A fruit salad to serve with breakfast or for dessert when the fresh fruit isn't great. This one has a fantastic flavour with the rosewater and spices. Time include marinating time.

Provided by Wendys Kitchen

Categories     Breakfast

Time P1DT15m

Yield 6 serving(s)

Number Of Ingredients 11

250 g stoned prunes
125 g dried apricots
125 g dried figs
125 g raisins
1/4 cup raw brown sugar
1 tablespoon rose water
1 teaspoon coriander seed
1 strip orange zest
1/2 lemon, juice of
60 g toasted sliced almonds
30 g toasted pine nuts

Steps:

  • Put all fruits in a large bowl.
  • Sprinkle with sugar and rosewater.
  • Add water to cover and stir.
  • Cover with plastic wrap and leave fruits overnight in fridge.
  • Transfer mixture to saucepan and add extra liquid to cover if needed.
  • Tie coriander seeds in muslin and add to water with the orange zest.
  • Bring to boil and then reduce heat and simmer 10 minutes.
  • Allow to cool and remove coriander seeds and stir in lemon juice.
  • Serve warm or cold, sprinkled with almonds and pine nuts with yoghurt on the side.

Nutrition Facts : Calories 491.6, Fat 9.4, SaturatedFat 0.8, Sodium 12.8, Carbohydrate 107.5, Fiber 10.9, Sugar 75.5, Protein 6.8

ORANGE-SPICE FRUIT COMPOTE



Orange-Spice Fruit Compote image

Rosemary and peppercorns in the bouquet garni give an unexpected kick to this chilled dessert, which is elegant on its own or spooned over vanilla ice cream or yogurt.

Yield Makes 6 servings

Number Of Ingredients 7

Spiced bouquet garni (leaves from 1 fresh rosemary branch; two 5-inch-long strips orange peel; 1 teaspoon whole black peppercorns)
3 cups orange juice
2 cups dried apricots (preferably whole Mediterranean; about 12 ounces)
3/4 cup dried tart cherries
3/4 cup golden raisins
3/4 cup dry white wine
3/4 cup sugar

Steps:

  • Place rosemary, orange peel, and peppercorns on large square of 3 layers of moistened cheesecloth. Gather cheesecloth and tie securely. Combine bouquet garni and all remaining ingredients in large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer, uncovered, until fruit is tender and liquid is thick and syrupy, stirring occasionally, about 35 minutes. Transfer compote with bouquet garni to bowl; chill until cold, at least 6 hours and up to 2 days. Using tongs, remove bouquet garni; serve.

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