Frozen Cognac Parfait And Spirited Fruit Compote Recipes

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WINTER FRUIT COMPOTE WITH COGNAC



Winter Fruit Compote with Cognac image

Provided by Food Network

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 7

8 ounces/225 g dried figs, halved or quartered
8 ounces/225 g kumquats
8 ounces/225 g dried prunes
1/2 cup/100 g sugar
1/4 cup/60 ml Cognac
Zest of 1/2 lemon
Creme fraiche and toasted almonds, or vanilla ice cream, for serving

Steps:

  • Put the figs, kumquats, prunes, sugar, Cognac and lemon zest in a saucepan with 2 cups/500 ml water and bring to a boil. Cook until the fruits are plump and the sauce syrupy. Turn off the heat and let the fruit macerate for 30 minutes. Pour into a serving dish (a cut glass bowl looks lovely) and let cool. Serve with creme fraiche and toasted almonds, or with a big spoonful of vanilla ice cream.

FROZEN COGNAC PARFAIT AND SPIRITED FRUIT COMPOTE



Frozen Cognac Parfait and Spirited Fruit Compote image

Categories     Fruit     Dessert     Frozen Dessert     Blueberry     Strawberry     Orange     Cognac/Armagnac     Summer     Grape     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 17

Parfait
1 cup sugar
6 large egg yolks
1/4 cup light corn syrup
1/4 cup orange juice
2 cups chilled whipping cream
1/4 cup Cognac or brandy
1 1/2 teaspoons vanilla extract
Fruit compote
2 oranges
2 cups quartered hulled strawberries (about 12 ounces)
1 cup blueberries
1 cup seedless grapes, halved
1/3 cup sugar
2 tablespoons Cognac or brandy
1 teaspoon grated orange peel
1/2 teaspoon ground allspice

Steps:

  • Make parfait:
  • Using handheld electric mixer, beat sugar, egg yolks, corn syrup, and orange juice in large metal bowl to blend. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Beat until thermometer registers 160°F and parfait base is thick and billowy, about 8 minutes. Remove bowl from over water. Continue to beat until parfait base is cool, about 7 minutes.
  • In another large bowl, beat cream, Cognac, and vanilla until peaks form. Fold cream into parfait base in 3 additions. Transfer parfait to medium bowl, cover and freeze until firm, at least 4 hours and up to 2 days.
  • Make fruit compote:
  • Using small sharp knife, cut all peel and pith from oranges. Working over large bowl, cut between membranes, releasing orange segments into bowl. Mix in remaining ingredients. Let stand at least 30 minutes, or cover and chill up to 3 hours, tossing occasionally.
  • Assemble parfaits:
  • Scoop parfait into goblets. Spoon fruit compote over and serve.

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.

COMPOTE WITH FROZEN BERRIES



Compote with Frozen Berries image

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

½ cup frozen blueberries
¼ cup frozen strawberries
¼ cup frozen raspberries
¼ cup raw sugar
¼ cup water
1 tablespoon unsalted butter
1 tablespoon unbleached all-purpose flour

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

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