FOUR-FRUIT COMPOTE
A beautiful side dish, this compote spotlights wonderful winter fruit like bananas, apples, oranges and pineapple. Of course, it can be made anytime of year. I'm sure you'll get as many smiles as I do when I bring out this refreshing salad at a potluck. -Donna Long, Searcy, Arkansas
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 15m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving 3/4 cup juice. In a large saucepan, combine sugar and cornstarch. Whisk in the orange, lemon and pineapple juices until smooth. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from the heat; set aside. , In a large bowl, combine the fruits. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate.
Nutrition Facts :
FRUIT COMPOTE
Provided by Robin Miller : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place all ingredients in a zip-top bag and toss to combine. Microwave for 2 to 5 minutes, depending on your microwave, until softened and juicy. Serve warm over ice cream or frozen yogurt.
COMPOTE OF FRUIT
"This different and refreshing combination of fruits is a welcome side dish my husband, Jim, and I enjoy with breakfast or lunch," says Genise Krause from Sturgeon Bay, Wisconsin. "The light dressing lets the goodness of the fruit come through."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine the pineapple, grapefruit and apple. In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in lime juice and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over fruit and toss to coat. Serve immediately.
Nutrition Facts : Calories 145 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
COMPOTE WITH FROZEN BERRIES
Serve this frozen berry compote warm or chilled over pancakes, ice cream, yogurt, toast, waffles, oatmeal... endless possibilities and sure to please any palate.
Provided by NicMG123
Categories 100+ Everyday Cooking Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Combine blueberries, strawberries, raspberries, sugar, water, and butter in a small saucepan. Bring to a boil and cook until berries break down, about 5 minutes. Reduce heat to medium and continue to simmer mixture, stirring occasionally, for 5 minutes.
- Remove from heat and allow to thicken until consistency is similar to a chutney or thick jam, adding flour to thicken even more if desired. Serve warm or chilled.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 17.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 1.2 g, Protein 0.5 g, SaturatedFat 1.8 g, Sodium 5.9 mg, Sugar 14.3 g
FOUR FRUIT COMPOTE SIDE DISH
This compote came from Taste of Home in 1994. I love the ease and taste of the crisp fruits within a light sauce. Plus it looks great on the table.
Provided by Shoflypie
Categories Fruit
Time 17m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving 3/4 cup juice.
- In a saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice (from Mandarin oranges) and lemon juice.
- Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer.
- Remove from the heat, set aside.
- In a bowl, combine pineapple chunks, oranges, apples and bananas.
- Pour warm sauce over the fruit; stir gently to coat.
- Cover and refrigerate.
Nutrition Facts : Calories 124.3, Fat 0.3, SaturatedFat 0.1, Sodium 1.9, Carbohydrate 32.1, Fiber 2.5, Sugar 25.7, Protein 0.8
FRUIT COMPOTE
Provided by Barbara Kafka
Categories one pot, appetizer, dessert
Time 19m
Yield 5 cups; 6 servings
Number Of Ingredients 11
Steps:
- Stir together pears, peaches, plums, sugar, orange juice, lemon juice, lemon zest and vanilla bean in a 2 1/2-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 9 minutes, stirring once.
- Remove from oven and uncover. Add cherries, raspberries and strawberries; re-cover and cook at 100 percent power for 2 minutes longer.
- Remove from oven and uncover. Stir gently and allow to stand, covered, for 5 minutes.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 0 grams, Carbohydrate 38 grams, Fat 1 gram, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 30 grams
FRUIT KOMPOT
A great way to use up overripe fruit, this invigorating Eastern European beverage is a little like a grown-up fruit punch. Peaches, nectarines, and plums are perfect but any combination of soft, fragrant fruit will work. Kompot is great as is, but you can spike it, too: Just add a splash of vodka or gin to the pitcher, or top off glasses with Champagne.
Provided by Lauryn Tyrell
Categories Food & Cooking Drink Recipes
Time 4h45m
Yield Makes 1 1/2 quarts
Number Of Ingredients 5
Steps:
- In a large heavy pot combine stone fruit, berries, sugar, and cinnamon sticks. Mash with a spoon or potato masher and let stand 10 minutes to release juices.
- Add 8 cups water to pot and bring to a boil; reduce heat to medium-low and simmer 10 minutes. Skim foam from surface. Remove from heat; let cool completely.
- Refrigerate, covered, at least 4 hours and up to 12 hours. Strain through a sieve and add fresh lemon juice to taste, up to 3 tablespoons.
- Serve over ice with more chopped fruit, if desired. Kompot can be refrigerated in an airtight container up to 1 week.
ANISE FRITTERS WITH FOUR-FRUIT COMPOTE
Categories Liqueur Brunch Dessert Fry Hanukkah Strawberry Apricot Kiwi Pineapple Anise Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 25
Steps:
- To make the fritters:
- Whisk together first 5 ingredients in small bowl; let stand 10 minutes. Combine flour, 1/2 cup sugar, baking powder and salt in medium bowl. Using fingers or pastry blender, add chilled margarine to flour mixture and cut in until mixture resembles coarse meal. Stir egg mixture thoroughly into dry ingredients.
- Heat 2 inches vegetable oil in heavy medium saucepan to 350°F. Working in batches, drop batter by rounded tablespoonfuls into hot oil. Cook until brown, turning occasionally, about 3 minutes. Transfer fritters to paper towel-lined cookie sheet and cool.
- Combine powdered sugar and 1/4 cup liqueur in small deep bowl. Add enough water to make medium-thick glaze. Dip fritters halfway into glaze. Arrange fritters glaze side up on plate. (Can be prepared 6 hours ahead. Let stand at room temperature.)
- Arrange 3 fritters on each of 8 plates. Spoon compote alongside. Garnish with fresh mint and serve.
- To make the compote:
- Bring water, sugar and aniseed to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Boil until reduced to 1 cup, about 20 minutes. Place apricots in medium bowl. Strain boiling syrup over apricots. Discard aniseed. Add liqueur to apricots and stir. Cover and let stand at room temperature until apricots are tender, about 8 hours. (Can be prepared 1 day ahead. Let stand at room temperature.)
- Add pineapple, strawberries and kiwi fruit to apricots. Toss well. Cover and refrigerate 1 hour.
TWELVE-FRUIT COMPOTE
Provided by Tony Litwinko
Categories Fruit Dessert Christmas Quick & Easy Low Cal Low Sodium Lemon Orange Dried Fruit Raisin White Wine Winter Healthy Vegan Cinnamon Clove Grape Bon Appétit California Fat Free Kidney Friendly
Yield Serves 12
Number Of Ingredients 11
Steps:
- Combine 3 cups water and sugar in heavy large saucepan. Stir over medium heat until sugar dissolves. Add mixed dried fruits, white wine, orange, lemon, raisins, dried cherries, cloves and cinnamon sticks. Simmer compote until fruits are tender and liquid is reduced to syrup, stirring occasionally, about 20 minutes. Mix in grapes. Cool compote to room temperature; cover tightly and refrigerate. (Can be prepared up to 3 days ahead. Keep refrigerated.) Spoon compote into stemmed goblets and serve.
FOUR FRUIT COMPOTE
Found this in my recipe box...not sure where I originally got it. Great tasting, healthy breakfast for 2!
Provided by Mom2 T
Categories Breakfast
Time 7m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Drain pineapple reserving 1/4 C juice.
- In a bowl, combine the pineapple, grapefruit and apple.
- In a saucepan, combine the sugar, cornstarch & salt.
- Gradually stir in lime juice & reserved pineapple juice until smooth.
- Bring to a boil, cook & stir for 1-2 minutes or until thickened.
- Pour over fruit & toss to coat.
- Serve immediately.
Nutrition Facts : Calories 175.5, Fat 0.4, SaturatedFat 0.1, Sodium 147.5, Carbohydrate 45.7, Fiber 5.3, Sugar 33, Protein 1.8
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- If using fresh fruit rinse the fruit and remove the pits (if applicable) then place the fruit in a large pan/saucepan. If using large fruit, such as peaches, remove the pits and chop into chunks before cooking. Add the sugar and cook over a medium heat for about 6 minutes (add 2 more minutes is using frozen fruit) stirring often. The fruit will soften and release lots of juice.
- Bring to the boil and cook for a couple of minutes. Stir gently so the fruit keeps its shape.Add more sugar to taste at any point during cooking if needed.
- Remove from the heat and serve immediately or wait for the sauce to cool before serving. See Serving Suggestions in post.
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