Grape Blueberry And Apricot Compote Recipes

BLUEBERRY COMPOTE

Steps:

• Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.

STRAWBERRY COMPOTE

Steps:

• Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.
• Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.

GRAPE, BLUEBERRY, AND APRICOT COMPOTE

Steps:

• In a saucepan combine the grape juice, the wine, 1/4 cup water, the honey, the vanilla bean, and the nutmeg and boil the mixture for 2 minutes. Add the blueberries and the apricots and simmer the mixture for 1 minute. Add the grapes and simmer the mixture for 2 minutes. Transfer the fruit with a slotted spoon to a bowl. Remove the vanilla bean, scrape the seeds into the syrup, and boil the syrup for 2 to 3 minutes, or until it is thickened slightly. Stir in the lime juice and the lime zest and pour the syrup over the fruit. Chill the compote, covered, for at least 3 hours or overnight and serve it with ice cream if desired.

BLACKBERRY COMPOTE

Steps:

• Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.
• Bring berry mixture to a boil over medium-high heat. Reduce heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Cool slightly and serve warm, or refrigerate for later use. Mixture will thicken further as it cools.

APRICOT APPLE COMPOTE

Steps:

• In a bowl, soak apricots in water for 30 minutes. Drain, reserving 3 tablespoons water. In a saucepan, combine the apricots, apples, sugar and reserved water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until apples are tender. Remove from the heat. Stir in lemon juice, zest and cinnamon. Serve warm or cold.

POLISH BLUEBERRY SOUP WITH APRICOT COMPOTE

Steps:

• First make the compote. Place the apricots and sugar in a pan over a low heat for about 45 minutes. Stir now and then very gently, so that the apricots remain relatively whole. Transfer to a bowl, cool and chill in the refrigerator.
• While the compote is simmering, place the blueberries (reserving a few for garnish), water and sugar in a saucepan. Simmer over medium heat for 10 minutes, stirring occasionally.
• Mix the flour, sour cream and salt in a bowl and whisk until smooth. Pour in one cup of the hot blueberry mix and whisk vigorously.
• Now add the mixture to the simmering blueberries, stir well and continue to simmer for 10 minutes until the soup thickens.
• Blend in a food processor until smooth. Transfer to a bowl and leave to cool with cling film resting on the surface to prevent a skin forming. Chill until serving.
• Serve the blueberry soup chilled, garnished with whole blueberries and a blob of compote in the middle of each bowl. Enjoy the remaining compote with yogurt.

CONCORD GRAPE AND DRIED-CRANBERRY COMPOTE

Steps:

• Place grapes and cider in a large heavy-bottomed saucepan over medium heat. Cook until grapes have released most of their juices, about 20 minutes. Strain grapes through a fine mesh sieve into a small saucepan; discard solids.
• Add cranberries to saucepan and heat over low heat until cranberries start to soften, about 5 minutes. Transfer to bowl, cover, and refrigerate until chilled.

BLACKBERRY AND APRICOT COMPOTE

Steps:

• Halve apricots lengthwise and pit. Cut each apricot half into 4 wedges and transfer to a heatproof bowl.
• In a small saucepan bring water and sugar to a boil over moderate heat, stirring until sugar is dissolved. Stir in zest and wine and simmer 5 minutes. Pour syrup over apricots and stir in blackberries. Chill mixture 20 minutes. Serve compote with macaroons.

FRESH APRICOT COMPOTE

Steps:

• Stir together the apricots, lemon zest, sugar, water, and vanilla extract in a saucepan until the sugar has dissolved. Bring to a boil, reduce heat to low, and simmer gently until the apricots are soft and the compote has thickened, 40 to 50 minutes. Chill in refrigerator before serving.

CRANBERRY GRAPE COMPOTE

Steps:

• In a large saucepan over medium-high, bring cranberries, grapes, sugar, and 1/2 cup water to a boil. Reduce heat, and simmer until most of the cranberries have popped and grapes are falling apart, 10 to 15 minutes.
• Remove from heat; add salt and stir to combine. Let cool to room temperature (compote will thicken as it cools). Refrigerate in an airtight container up to 2 weeks. Serve at room temperature.

BLUEBERRY OR BLACKBERRY COMPOTE WITH YOGURT OR RICOTTA

Steps:

• Combine all ingredients except cornstarch dissolved in water and ricotta or yogurt in a saucepan. Add 1 tablespoon water and bring to a simmer over medium heat. Simmer until blueberries release their juices and blackberries begin to break apart, about 10 minutes. Stir occasionally from time to time.
• Stir in dissolved cornstarch and stir until mixture thickens. Remove from heat and allow to cool, or serve warm, spooned over yogurt or ricotta. Alternative method: I use this method with blackberries, since as they break down more: Toss the berries in a bowl with 2 tablespoons organic sugar. Cover and refrigerate overnight. The next day, add 1 more tablespoon sugar, honey or agave nectar if desired and proceed with step 1 of the recipe.

CREPES WITH BLUEBERRY COMPOTE RECIPE BY TASTY

Steps:

• In a blender, add all the crepe ingredients. Blend till smooth. Cover and let rest for 20 minutes.
• While the batter rests, start the compote. In a saucepan, add the blueberries on medium heat and cook for 2 minutes. Then, add the sugar, lemon juice and zest, and water. Stir and cook until hot and bubbly. Then, reduce heat to medium low, stirring occasionally until set.
• To make the crepes, lightly brush a nonstick pan with butter and on medium heat, add ¼ of the batter. Quickly lift the pan and swirl to the edges, making a circle.
• Cook for about 40 seconds, until the middle begins to bubble and edges begin to brown. Once set slightly, flip over and cook the other side for 40-45 seconds.
• To fill, spread some cream on one end, top with a few spoons of the berry compote, and, if desired, top with additional whipped cream, fresh blueberries, and a sprinkle of lemon zest.
• Serve.