DRIED FRUIT COMPOTE
Provided by Moira Hodgson
Categories easy, dessert
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Simmer the fruit in water to cover for about 15 to 20 minutes, or until soft. Remove to a bowl and reduce liquid in saucepan to half a cup.
- Add the orange and lemon peel, honey and orange juice. Stir until honey has melted, correct sweetening and pour the mixture over the fruit. Leave at room temperature.
- Just before serving, sprinkle the fruit with the almonds. Serve the creme fraiche separately.
OLD-FASHIONED FRUIT COMPOTE
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
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.
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
BAKED FRUIT COMPOTE
This is one of the best fruit compotes I've ever tasted. Perfect for the winter months, and great over ice cream or whatever you want.
Provided by BlueHyacinth
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350. Have ready a 2 - 2 1/2 quart shallow baking dish.
- Dissolve sugar in wine.
- Put dried and canned fruits in baking dish, add wine mixture and stir to mix. Cover with foil.
- Bake 1 hour, or until most of the liquor is absorbed. Uncover, cool and transfer to serving dish; cover and regrigerate overnight.
Nutrition Facts : Calories 353.6, Fat 0.4, Sodium 25.4, Carbohydrate 85.2, Fiber 5.5, Sugar 53.5, Protein 2.4
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.
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
MIXED FRUIT COMPOTE
Categories Citrus Fruit Breakfast Brunch Dessert Low Sodium Lime Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Combine sugar and water in heavy small saucepan. Scrape seeds from vanilla bean into pan; add bean. Stir over low heat until sugar dissolves. Increase heat to high; boil 1 minute. Cool syrup. Transfer to bowl. Discard vanilla bean. Mix juice into syrup. Cover; chill until cold, at least 1 hour or overnight. Mix in fruit.
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.
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
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