Fresh Fruit Compote With Home Made Granola Recipes

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FRESH FRUIT COMPOTE



Fresh Fruit Compote image

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

1/2 medium lemon
1/2 cup water
1/4 cup honey
2 cups sliced peeled apples
2 cups sliced peeled peaches
1 cup sliced peeled pears
1/3 cup apricot spreadable fruit
2 cups sliced strawberries
1 cup seedless red grapes
7 tablespoons vanilla yogurt

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.

FRESH FRUIT AND GRANOLA



Fresh Fruit and Granola image

Provided by Food Network

Time 10m

Yield 2 servings

Number Of Ingredients 6

8 ounces nonfat yogurt
1 banana, sliced
1/4 cup washed and chopped strawberries
1/4 cup blueberries, washed, optional
1/4 cup peeled and chopped mango, optional
2 tablespoons granola

Steps:

  • Place the yogurt in a bowl and mix in the chopped or sliced fruit of choice. Serve with a mint leaf and a sprinkling of granola.

FRESH FRUIT COMPOTE WITH HOME-MADE GRANOLA



Fresh Fruit Compote With Home-Made Granola image

Make and share this Fresh Fruit Compote With Home-Made Granola recipe from Food.com.

Provided by hectorthebat

Categories     Breakfast

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

300 ml apple juice
150 g oats
15 g almonds
50 g mixed fruit
2 apples
4 plums
75 g sugar
200 g raspberries
200 g blackberries
200 g strawberries
6 tablespoons yoghurt

Steps:

  • To make the granola, preheat the oven to 180C/Fan 160C/Gas 4. Line a large baking tray with baking parchment.
  • Pour the apple juice into a medium saucepan and bring to the boil. Continue boiling until the liquid has reduced by 2/3, and is syrupy. It's really important to get this bit right, as the apple syrup needs to be thick enough to lightly coat the oats.
  • Add the oats and almonds to the pan with the apple syrup and stir until well combined. Tip everything on to the baking tray and spread out thinly. Bake in the centre of the oven for 15 minutes.
  • Take the tray out of the oven and scatter the dried fruit over the top. Turn and mix everything with a spatula or spoon and put the tray back in the oven for another 5 minutes or until the oats are crisp and lightly golden. Remove from the oven and leave to cool on the tray, then tip the granola into an airtight tin or jar. This mixture is best eaten within 2 weeks.
  • To make the compote, preheat the oven to 190C/Fan 170C/Gas 5. Peel the apples and cut them into quarters. Remove the cores and slice the apples thinly. Put the apples with the plums and half the sugar in a shallow ovenproof dish - a lasagne dish is ideal. Cover loosely with a sheet of foil and bake for 30 minutes.
  • Take the dish out of the oven and add the whole berry fruits to the dish. Sprinkle with the remaining sugar and toss lightly together. Cover with foil and return to the oven for a further 15 minutes or until the fruit is soft and juicy but still holding its shape - it will continue to cook once you've taken it out of the oven. Leave the compote to cool, then tip it into a bowl and cover with cling film. It will keep in the fridge for up to 3 days.
  • Serve the compote in bowls, topped with a couple of spoonfuls of the granola and some low-fat yoghurt if you like.

Nutrition Facts : Calories 297.5, Fat 4.5, SaturatedFat 0.8, Cholesterol 1.9, Sodium 21.1, Carbohydrate 61.3, Fiber 9.9, Sugar 33.6, Protein 7.1

QUICK FRUIT COMPOTE



Quick Fruit Compote image

My mother used to make this recipe when I was a child. My four kids always ate more fruit when I dressed it up this way. -Maxine Otis Hobson, Montana

Provided by Taste of Home

Categories     Appetizers     Breakfast     Brunch     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1 cup apricot nectar, divided
Dash to 1/8 teaspoon ground cloves
Dash to 1/8 teaspoon ground cinnamon
1 tablespoon cornstarch
2 tablespoons lemon juice
1 firm banana, cut into 1/2-inch slices
4 fresh strawberries, sliced
1 kiwifruit, halved and thinly sliced

Steps:

  • In a small saucepan, bring 3/4 cup apricot nectar, cloves and cinnamon to a boil. Combine cornstarch and remaining 1/4 cup apricot nectar until smooth; gradually whisk into nectar mixture. Return to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Remove from the heat; stir in lemon juice. Cool., Stir in banana, strawberries and kiwi. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 174 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 4g fiber), Protein 2g protein.

FRESH FRUIT COMPOTE



Fresh Fruit Compote image

The bits of plum and cherry peelings give this compote a wonderful color. If you don't like the peeling bits, simply peel fruit completely. Great over pound cake. Top with a bit of whipped cream.

Provided by Aroostook

Categories     Fruit

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

2 fresh plums, partially peeled and cut into chunks
2 fresh pears, peeled and cut into chunks
2 apples, peeled and cut into chunks
20 fresh cherries, pitted and quartered
1/2 lemon, grated rind and juice of
2 tablespoons brown sugar
1/4 teaspoon cinnamon
2 tablespoons water
1 teaspoon brandy, rum or 1 teaspoon vanilla

Steps:

  • In a sauce pan, add water first then the rest of the ingredients except for the flavoring.
  • Simmer gently for 30 minutes.
  • Add flavoring.
  • Serve with whipped cream or over cake.
  • I like it plain for breakfast!

Nutrition Facts : Calories 76.6, Fat 0.2, Sodium 2.4, Carbohydrate 19.9, Fiber 3.1, Sugar 14.8, Protein 0.6

DRIED FRUIT AND FRESH GRAPEFRUIT COMPOTE



Dried Fruit and Fresh Grapefruit Compote image

Categories     Fruit     Breakfast     Brunch     Dessert     Poach     High Fiber     Low Sodium     Cranberry     Grapefruit     Dried Fruit     Pear     Peach     Winter     Honey     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 7

3 cups cranberry, cranberry-apple or cranberry-raspberry juice
4 ounces dried apricots
4 ounces dried pears
4 ounces dried peaches
6 tablespoons honey
6 whole allspice berries
2 grapefruit

Steps:

  • Combine first 6 ingredients in heavy medium saucepan. Simmer until fruit is tender, about 10 minutes. Transfer fruit to medium bowl using slotted spoon. Boil poaching liquid until syrupy, about 5 minutes. Pour syrup over fruit. Refrigerate until well chilled.
  • Cut all peel and white pith from grapefruit. Working over bowl to catch juices, cut between membranes to remove sections. Add grapefruit to bowl. (Can be made 2 days ahead. Cover poached fruit and grapefruit separately and chill.) Drain grapefruit sections, reserving juice, and add to poached fruit. Thin syrup with grapefruit if desired and serve.

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