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.
FRESH FRUIT COMPOTE WITH HOME-MADE GRANOLA
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
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
FRESH FRUIT AND GRANOLA
Provided by Food Network
Time 10m
Yield 2 servings
Number Of Ingredients 6
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.
ROASTED FRUIT COMPOTE
Peach, plum, and apricot halves are topped with a sweet and spicy sugar mixture and baked until tender.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees F. Butter 13x9-inch (3-quart) baking dish with 1 tablespoon butter. Place fruit in single layer, cut sides of fruit facing up, in dish. In small bowl, mix Sugar In The Raw, cardamom, ginger, nutmeg and lemon peel. Sprinkle sugar mixture generously over fruit. Drizzle lemon juice over fruit. Bake 20 minutes or until fruit is tender and juices are bubbly. Spoon fruit into 8 dessert dishes and drizzle with some of the roasting juices. Top with spoonfuls of mascarpone.
Nutrition Facts : Calories 168 calories, Carbohydrate 23.6 g, Cholesterol 21.3 mg, Fat 8.1 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 20 mg, Sugar 22.2 g
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
FRESH FRUIT COMPOTE
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
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
QUICK FRUIT COMPOTE
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
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.
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