Hearty Fruit Compote Recipes

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FRUIT COMPOTE



Fruit Compote image

Provided by Robin Miller : Food Network

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 4

1 bag frozen peaches
2 fresh plums, pitted and sliced
1 tablespoon sugar
1/2 teaspoon vanilla

Steps:

  • Place all ingredients in a zip-top bag and toss to combine. Microwave for 2 to 5 minutes, depending on your microwave, until softened and juicy. Serve warm over ice cream or frozen yogurt.

QUICK FRUIT COMPOTE



Quick Fruit Compote image

Provided by Food Network

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 cup dry white wine
3 cups water
1/2 cup sugar
1 stick cinnamon; 1 bay leaf, 4 cloves; whole allspice, peppercorns
6 ounces dried apricots
6 ounces dried pitted prunes
2 ounces golden raisins
1 to 2 cups cut up fresh seasonal fruit
Fresh mint, plain or vanilla yogurt and sliced almonds for garnish

Steps:

  • Combine wine, water, sugar and spices and bring to a boil. Add apricots, prunes and raisins, cover and bring back to a simmer Remove from heat and cool. Stir in fresh fruit of choice and garnish with mint, yogurt and almonds.

HEARTY FRUIT COMPOTE



Hearty Fruit Compote image

This compote is packed with so many kinds of fruits it's almost a meal in itself!

Provided by Allrecipes Member

Categories     Parve Side Dishes

Time 20m

Yield 4

Number Of Ingredients 12

1 cup apple juice
1 (2 inch) cinnamon stick
½ cup coarsely chopped dried pitted prunes
½ cup coarsely chopped dried apricots
1 tablespoon grated orange peel
1 medium orange, peeled, sectioned and chopped
1 medium grapefruit, peeled, sectioned and chopped
1 Granny Smith apple, peeled and chopped
1 firm bananas. sliced
⅓ cup orange juice
2 tablespoons brown sugar
3 tablespoons chopped walnuts

Steps:

  • In a saucepan, cook and stir apple juice and cinnamon stick until mixture boils. Remove from the heat; add prunes and apricots. Cover and let stand for 6 hours or overnight or until fruit is soft. Remove cinnamon stick. Add orange peel, orange, grapefruit, apple, banana, orange juice and brown sugar; mix well. Pour into serving bowl. Top with walnuts.

Nutrition Facts : Calories 285 calories, Carbohydrate 64.7 g, Cholesterol 0 mg, Fat 4.1 g, Fiber 7.2 g, Protein 3.5 g, SaturatedFat 0.4 g, Sodium 7.3 mg, Sugar 49.6 g

CONTEST-WINNING HOT FRUIT COMPOTE



Contest-Winning Hot Fruit Compote image

"This sweet and colorful fruit compote is perfect with an egg casserole at a holiday brunch. It can bake right alongside the eggs, so everything is conveniently done at the same time," notes Joyce Moynihan in Lakeville, Minnesota.

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch     Side Dishes

Time 55m

Yield 20 servings.

Number Of Ingredients 7

2 cans (15-1/4 ounces each) sliced pears, drained
1 can (29 ounces) sliced peaches, drained
1 can (20 ounces) unsweetened pineapple chunks, drained
1 package (20 ounces) pitted dried plums (prunes)
1 jar (16 ounces) unsweetened applesauce
1 can (21 ounces) cherry pie filling
1/4 cup packed brown sugar

Steps:

  • In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar. , Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.

Nutrition Facts : Calories 193 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 3g fiber), Protein 1g protein.

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.

WARM FRUIT COMPOTE



Warm Fruit Compote image

Although this crock pot dish is made with canned fruit, fresh fruit could be substituted for most of it! The recipe comes from a Taste of Home booklet, 'all-time best slow cooker Recipe Cards,' from Mar 06.

Provided by Sydney Mike

Categories     Pineapple

Time 2h10m

Yield 14 serving(s)

Number Of Ingredients 5

2 (29 ounce) cans peach slices, drained
2 (29 ounce) cans pear halves, drained, sliced
1 (20 ounce) can pineapple chunks, drained
1 (15 1/4 ounce) can apricot halves, drained, sliced
1 (21 ounce) can cherry pie filling

Steps:

  • In a 5-quart crock pot, combine first 4 ingredients, then top with pie filling.
  • Cover & cook on high 2 hours or until heated through, then serve.

HEARTY FRUIT COMPOTE



Hearty Fruit Compote image

This compote is packed with so many kinds of fruits it's almost a meal in itself!

Provided by Allrecipes Member

Categories     Parve Side Dishes

Time 20m

Yield 4

Number Of Ingredients 12

1 cup apple juice
1 (2 inch) cinnamon stick
½ cup coarsely chopped dried pitted prunes
½ cup coarsely chopped dried apricots
1 tablespoon grated orange peel
1 medium orange, peeled, sectioned and chopped
1 medium grapefruit, peeled, sectioned and chopped
1 Granny Smith apple, peeled and chopped
1 firm bananas. sliced
⅓ cup orange juice
2 tablespoons brown sugar
3 tablespoons chopped walnuts

Steps:

  • In a saucepan, cook and stir apple juice and cinnamon stick until mixture boils. Remove from the heat; add prunes and apricots. Cover and let stand for 6 hours or overnight or until fruit is soft. Remove cinnamon stick. Add orange peel, orange, grapefruit, apple, banana, orange juice and brown sugar; mix well. Pour into serving bowl. Top with walnuts.

Nutrition Facts : Calories 285 calories, Carbohydrate 64.7 g, Cholesterol 0 mg, Fat 4.1 g, Fiber 7.2 g, Protein 3.5 g, SaturatedFat 0.4 g, Sodium 7.3 mg, Sugar 49.6 g

FRUIT COMPOTE



Fruit Compote image

Provided by Barbara Kafka

Categories     one pot, appetizer, dessert

Time 19m

Yield 5 cups; 6 servings

Number Of Ingredients 11

2 Anjou pears, firm not ripe, 7 ounces each, peeled, cored and cut into 1-inch pieces
2 firm peaches, 5 ounces each, pitted and cut into 1-inch pieces
3 plums, 3 ounces each, halved, pitted and cut into 1-inch pieces
1/4 cup granulated sugar
2 tablespoons orange juice
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
1 vanilla bean, split lengthwise and cut across into two pieces
6 ounces sweet cherries, pitted
1/2 pint fresh raspberries
1/2 pint fresh strawberries, hulled and cut into quarters

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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