Dried Fruit Compote Recipes

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DRIED FRUIT COMPOTE



Dried Fruit Compote image

Spray your knife with cooking spray to prevent dried fruit from sticking to it.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 9

3 cups apple cider
12 dried apricots, cut into 1/2-inch pieces
6 dried pear halves, cut into 1/2-inch pieces
3/4 cup golden raisins
3/4 cup dried cherries
2 cinnamon sticks
1 half-inch piece fresh ginger, peeled
Zest and juice of 1 lemon
1 pinch of freshly ground white pepper

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.

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

This dried fruit compote recipe is the perfect ending to a filling Passover Seder feast. It also works well for a Shabbat dessert or Tu B'Shvat treat.

Provided by Giora Shimoni

Categories     Dessert

Time 35m

Yield 8

Number Of Ingredients 8

1 cup dried plums (or prunes, pitted)
1 cup dried apricots
1 cup golden raisins
1/2 cup sugar
1 strip of lemon rind
2 whole cloves
1/4 teaspoon allspice
Garnish: walnuts (optional)

Steps:

  • Gather the ingredients.
  • In a medium saucepan, add the dried pitted prunes, dried apricots, and golden raisins. Add enough water to just cover the fruit. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally.
  • Add the sugar, lemon peel, whole cloves, and ground allspice. Stir until the sugar dissolves, adding a little water if the mixture seems dry.
  • Continue to simmer gently, uncovered, for 10 to 15 minutes or until the fruit has softened, and the syrup is thick.
  • Remove lemon peel and cloves, and discard.
  • Chill several hours before serving, garnished with chopped walnuts, if desired.

Nutrition Facts : Calories 199 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 41 g, Fat 0 g, ServingSize 8 servings, UnsaturatedFat 0 g

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

SWEET DRIED FRUIT COMPOTE



Sweet Dried Fruit Compote image

Provided by Alton Brown

Categories     dessert

Time 1h55m

Yield 4 cups

Number Of Ingredients 7

4 cups water, divided into 2 containers
8 ounces dried apples, pears and apricots
1/2 cup orange juice, freshly squeezed
4 ounces sugar, approximately 1/2 cup
1 lemon, zested
1 cinnamon stick
1 whole clove

Steps:

  • Combine 2 cups of the water with the dried fruit in a large bowl. Let soak for 1 hour.
  • In a small saucepan, combine the remaining 2 cups of water, orange juice, sugar, and lemon zest over medium-high heat. Add the fruit and the soaking liquid to the pan. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and add the cinnamon and clove. Simmer 40 minutes, stirring occasionally, until the fruit has softened and the mixture has thickened. Remove from the heat and set aside to cool. Serve warm or cold.
  • Cook's Note: If using store bought dried fruit, chop the pieces into 1/2-inch chunks and simmer the mixture an additional 15 to 20 minutes.

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

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 FRUIT COMPOTE WITH PORT, CINNAMON, AND GINGER



Dried Fruit Compote with Port, Cinnamon, and Ginger image

Provided by Carol Gilbert

Categories     Fruit     Ginger     Dessert     Port     Winter     Vegan     Bon Appétit     California     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 6

1 cup water
1 cup ruby Port
1/2 cup sugar
2 cinnamon sticks
2 tablespoons finely chopped crystallized ginger
2 8-ounce bags mixed dried fruits, large pieces quartered

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.

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.

DRIED FRUIT COMPOTE - POLISH KOMPOT



Dried Fruit Compote - Polish Kompot image

Polish dried fruit compote is a dessert of stewed fruit eaten year-round in Poland, but it is especially popular in the fall and winter. It uses summer's bounty that has been preserved by drying, and then reconstituted with sugar, water and spices. It is a traditional Christmas Eve (wigilia) dessert and originally was made with 12 dried fruits to represent the 12 apostles. When made thicker, it's wonderful served on toast or ice cream. It's also a great edible gift, but it must be refrigerated. It keeps for about 1 week. Cooking time approximate. Courtesy of Barbara Rolek.

Provided by Molly53

Categories     Fruit

Time 25m

Yield 12 serving(s)

Number Of Ingredients 6

1 1/2 lbs dried fruits (prunes, apricots, figs, apples, peaches, pears, berries)
8 cups water
8 whole cloves
2 cinnamon sticks
lemon zest (optional)
1 cup sugar (to taste)

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.

Nutrition Facts : Calories 69, Fat 0.3, SaturatedFat 0.1, Sodium 8.3, Carbohydrate 17.5, Fiber 0.5, Sugar 16.7, Protein 0.1

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.

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