FALL FRUIT COMPOTE
Steps:
- Bring apple juice, sugar, zest, and spices to a boil in a 2-quart saucepan, stirring until sugar is dissolved, and simmer 5 minutes. Add butter, pears, and dried fruit and simmer, uncovered, stirring occasionally, until pears are tender, about 25 minutes. Pour liquid through a sieve into another saucepan and boil until reduced to cup. Pour liquid back over fruit and stir in Calvados and lemon juice.
- Serve warm or at room temperature.
FRESH FRUIT COMPOTE
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
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.
FALL FRUIT COMPOTE
Warm or cold, this fruit medley is a versatile staple for all your cooking needs:
Categories Dessert,Snack
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine 1 diced apple, orange juice, 1 diced pear, 1/4 cup of cranberries, cinnamon and ginger in a medium pot over medium heat. Cook until liquid almost evaporates, stirring occasionally, about 15 minutes.
- Add remaining apple, 1 diced pear and 1/2 cup of water; cook until the apple is just tender, about 8 minutes. Add orange zest, orange sections, remaining diced pear and remaining cranberries. Cook until heated through, stirring occasionally, about 2 to 3 minutes. Yields about 1/2 cup per serving.
Nutrition Facts : Calories 75 kcal
FALL FRUIT COMPOTE
Apple sauce for the big kids, this grown up compote combines fall's biggest fruit stars - apples, pears, and cranberries - all dressed up with ginger, cinnamon, and orange to create the perfect sidekick to festive family meals or a side dish on a holiday party buffet. The warmed fruit smells heavenly, and can stand alone or be served any way you do apple sauce. Make it in place of the traditional cranberry sauce for Thanksgiving, and be sure to keep some on hand in the fridge to layer into sandwiches, chutney-style, or add as a pretty garnish to a cheese and fruit platter. The compote is also great as breakfast, spooned on top of a toasted, low-fat frozen waffle or cup of Greek yogurt.
Categories Brunch,Breakfast,Dessert
Time 32m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine pears, apples, water, orange juice, cranberries, and cinnamon in medium saucepan and bring to boil over medium heat. Reduce heat to low and simmer, stirring occasionally, until fruit is just tender, about 8 minutes.
- Meanwhile, grate zest from orange and place in small bowl. With sharp knife, peel orange, removing all white pith. Working over same bowl, cut between membranes to release segments into bowl. Using 2 forks, break segments into small pieces
- Remove pear mixture from heat. Stir in orange mixture and ginger. Transfer to bowl to cool slightly. Serve warm, at room temperature, or chilled. Compote may be refrigerated up to 1 week.
- Serving size: 1/2 cup
Nutrition Facts : Calories 87 kcal
FALL FRUIT COMPOTE
Number Of Ingredients 6
Steps:
- 1. Drain pineapple juice into a 1-cup measuring cup. Add enough water to make 1 cup liquid set liquid aside. Peel and section orange. Cut each section in half. Peel and slice pear, removing center core.2. Place pineapple, orange, pear and cherries in a medium bowl or plastic container set fruit aside.3. In a small saucepan, stir together cornstarch and ginger. Slowly stir in reserved pineapple liquid until smooth. Stirring constantly over medium heat, bring to a boil and boil for 1 minute or until thick and shiny.4. Pour hot sauce over fruit toss gently to coat. Cover and chill at least 1 hour.5. Serve in small dessert dishes.
Nutrition Facts : Nutritional Facts Serves
STONE-FRUIT COMPOTE
Enjoy this chunky fruit spread on toast with ricotta or spoon it over plain yogurt.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a small saucepan, combine fruit, honey, pinch of salt, water, and desired flavor combination (optional). Cook over medium-high, stirring occasionally, until fruit is soft, 8 to 12 minutes. Transfer to a pint-size jar and let cool.
Nutrition Facts : Calories 21 g
CONTEST-WINNING HOT FRUIT COMPOTE
"This sweet and colorful fruit compote is perfect with an egg casserole at a holiday brunch. It can bake right alongside the eggs, so everything is conveniently done at the same time," notes Joyce Moynihan in Lakeville, Minnesota.
Provided by Taste of Home
Categories Breakfast Brunch Lunch Side Dishes
Time 55m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar. , Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.
Nutrition Facts : Calories 193 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 3g fiber), Protein 1g protein.
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