Hot Bean Compote Recipes

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HOTCAKES WITH DELICIOUS BLUEBERRY COMPOTE



Hotcakes with Delicious Blueberry Compote image

Provided by Curtis Stone

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

18 ounces fresh blueberries
1/3 cup sugar
Grated zest and juice of 1 lemon
1/4 cup coarsely chopped fresh mint leaves, optional
1 cup fresh ricotta cheese
4 large eggs, separated
3/4 cup buttermilk, shaken
1 cup all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
Pinch salt
1/2 cup fresh blueberries
About 3 tablespoons unsalted butter, plus more for serving

Steps:

  • For the blueberry compote: Combine the blueberries, sugar, lemon zest and 2 tablespoons of the lemon juice in a medium saucepan over medium heat and cook until the sugar dissolves and the mixture is thick and syrupy, about 10 minutes. (Don't let the berries cook too long or they will become mushy and lose their beautiful shape.) Remove from the heat. Gently stir in the chopped mint if using. Keep warm.
  • For the hotcakes: Whisk the ricotta and the egg yolks together in a large bowl to combine, then whisk in the buttermilk. Sift the flour, sugar, baking powder and salt into the ricotta mixture. Stir with a whisk until just combined.
  • Using an electric mixer, beat the egg whites in a large bowl until stiff peaks form. Using a large rubber spatula, gently fold the egg whites through the batter in 2 batches. Gently fold the fresh blueberries into the batter.
  • Melt some butter on a hot griddle pan over medium-low heat. Ladle the batter onto the griddle (you should be able to fit 3 hotcakes at a time) and cook until the hotcakes puff, become golden brown and are just cooked through, about 3 minutes per side.
  • Transfer the hotcakes to plates. Spoon the warm blueberry compote over the hotcakes, and then top with a dollop of butter. Serve immediately.

HOT FRUIT COMPOTE



Hot Fruit Compote image

This simple-to-prepare compote is a tasty way to get fruit into your meal when fresh fruit is not plentiful. Perfect with ham, pork, chicken or turkey, this dish can also help to stretch a meal when guests pop in.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 12 servings.

Number Of Ingredients 8

1 can (12 ounces) frozen orange juice concentrate, thawed
2 tablespoons cornstarch
2 pounds apples, peeled and sliced
1 can (8 ounces) pineapple chunks, drained
1 can (16-1/2 ounces) pitted Bing cherries, drained
1-1/2 cups fresh or frozen cranberries
1 package (6 ounces) dried apricots, cooked and drained
1/4 cup white wine, optional

Steps:

  • In a large bowl, combine orange juice concentrate and cornstarch; stir until smooth. Add fruit; stir to coat. Pour into a buttered 3-qt. casserole. If desired, pour wine over all. Cover and bake at 350° for 50 to 60 minutes or until hot and bubbly.

Nutrition Facts : Calories 164 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 41g carbohydrate (35g sugars, Fiber 4g fiber), Protein 2g protein.

HOT FRUIT COMPOTE



Hot Fruit Compote image

Perfect for cold weather! An excellent brunch dish or side for waffles, pancakes, scones, or shortbread. Also great served warm over vanilla ice cream! For best results, use canned fruits that do not have corn syrup or other sweeteners added. Add up to 1/2 cup more brown sugar for a sweeter dish. Virgin coconut oil can be used in place of the butter.

Provided by METG

Categories     Desserts     Crisps and Crumbles Recipes     Pear Crisps and Crumbles Recipes

Time 30m

Yield 8

Number Of Ingredients 7

1 (16 ounce) can pears in juice
1 (15 ounce) can peaches in juice
1 (15 ounce) can pitted cherries in water
1 cup quick-cooking oats
½ cup brown sugar, divided
1 teaspoon ground cinnamon
2 tablespoons butter, cut in small pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  • Pour pears, peaches, and cherries with their liquids into the prepared baking dish; stir. Stir oats and 1/4 cup brown sugar together in a bowl; sprinkle over the fruit mixture. Sprinkle remaining 1/4 cup brown sugar over the oat layer. Sprinkle cinnamon over the brown sugar. Arrange butter pieces evenly over the top.
  • Bake until hot, bubbly, and slightly brown at edges, about 20 minutes.

Nutrition Facts : Calories 197 calories, Carbohydrate 41.4 g, Cholesterol 7.6 mg, Fat 3.6 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 30.9 mg, Sugar 30.9 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

our easy and quick fruit compote recipe is full of wonderful flavours and is equally delicious served hot or chilled with your favourite pudding

Provided by Good Food team

Categories     Condiment

Time 15m

Yield Serves 4 (easily multiplied)

Number Of Ingredients 5

500g mixed berries (blackcurrants, blueberries, raspberries, redcurrants, strawberries)
50-85g/2-3oz golden caster sugar
1 vanilla pod
1 cinnamon stick
2-3 sprigs of fresh mint or lemon balm

Steps:

  • If using strawberries, hull, halve or quarter to make them a similar size to the other berries. Tip all the fruits into a large pan with 2-3 tbsp water, sugar to taste and your choice of flavourings.
  • Bring to the boil then simmer for 3-5 mins. Don't overcook, or the fruits will not hold their shape. Keeps in the fridge for up to 2 days, in the freezer for up to 3 months.

Nutrition Facts : Calories 83 calories, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

HOT FRUIT COMPOTE



Hot Fruit Compote image

This dessert is perfect for holiday buffets. You can make it the day before and simply warm it before serving. It's delicious hot and after it cools, it's a healthy alternative to most desserts, plus it's a hit with kids and grown-ups alike.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 10

Number Of Ingredients 11

1 can (28 ounces) pear halves in heavy syrup
1 can (28 ounces) peach halves in heavy syrup
1 can (20 ounces) pineapple chunks in juice
1/2 cup dried apricots
1/2 cup dried prunes
1/2 cup dried cherries or raisins
2 tablespoons packed brown sugar
1/4 cup brandy, if desired
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup slivered almonds, if desired

Steps:

  • Heat oven to 375°. Drain canned fruit, reserving syrup and juice; mix syrup and juice. Cut pears and peaches into bite-size pieces. Layer canned and dried fruit in 3-quart casserole or rectangular baking dish, 13x9x2 inches.
  • Mix brown sugar and brandy; pour over fruit. Pour reserved juice mixture over fruit just until fruit is covered; discard remaining juice mixture. Sprinkle cinnamon, nutmeg and almonds over fruit.
  • Bake uncovered about 45 minutes or until bubbly. Serve warm or cool.

Nutrition Facts : ServingSize 1 serving

BEEF & BEAN HOTPOT



Beef & bean hotpot image

A hearty one pot meal to satisfy the whole family

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 8

750g lean minced beef
1 beef stock cube
2 large onions , roughly chopped
450g carrots , peeled and thickly sliced
1.25kg/2lb 12oz potato , peeled and cut into large chunks
2g cans baked beans
Worcestershire sauce or Tabasco sauce , to taste
large handful of parsley , roughly chopped

Steps:

  • Heat a large non-stick pan, add the beef then fry over a medium-high heat until browned, stirring often and breaking up any lumps with a spoon. Crumble in the stock cube and mix well.
  • Add the vegetables, stir to mix with the beef and pour in enough boiling water (about 1.3 litres) to cover. Bring to the boil, then lower the heat and stir well. Cover the pan and simmer gently for about 30 mins or until the vegetables are tender.
  • Tip in the baked beans, sprinkle with Worcestershire sauce or Tabasco to taste, stir well and heat through. Taste for seasoning and sprinkle with parsley. Serve with extra Worcestershire sauce or Tabasco, for those who like a peppery hot taste.

Nutrition Facts : Calories 362 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Fiber 8 grams fiber, Protein 31 grams protein, Sodium 2.05 milligram of sodium

HOT BEAN COMPOTE



Hot Bean Compote image

If you like bean salad, you should like this dish. It is from a Pillsbury cookbook I got when I was first married. My family does not care for kidney beans, so I use 2 cans of green beans with the wax beans.

Provided by jean1490

Categories     Beans

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 10

3 -4 slices bacon
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
2/3 cup vinegar
1 medium onion, sliced
1 (1 lb) can green beans, drained
1 (1 lb) can wax bean, drained
1 (15 ounce) can red kidney beans, drained

Steps:

  • Fry bacon until crisp; remove bacon and drain on paper towel.
  • To drippings, add sugar and cornstarch.
  • Blend well.
  • Stir in salt, pepper and vinegar.
  • Heat until mixture boils and thickens.
  • Stir in onion and drained beans.
  • Cover and simmer over low heat 20-25 minutes,stirring occasionally.
  • Serve with bacon crumbled over top.

HOT FRUIT COMPOTE FOR PASSOVER OR ALL YEAR ROUND



Hot Fruit Compote for Passover or all year round image

Most people like to serve compote for dessert on Passover to help alleviate the effects of the matza and because there aren't too many easy or good Passover desserts. I got this recipe from a Passover cookbook called "Let My People Eat"

Provided by Caryn Gale

Categories     Dessert

Time 40m

Yield 1 1/2 quarts

Number Of Ingredients 12

8 ounces dried apricots
8 ounces dried peaches
8 ounces dried pear halves
1/2 cup golden raisin
1 cup sugar (optional)
1 cinnamon stick
1 lemon, juice of
1 orange, juice and zest of
1 cup orange juice, ready made,not concentrate
3 cups cold water
1/2 cup blanched slivered almond (optional)
1/4 cup brandy (optional)

Steps:

  • Cut the dried fruit into bite size pieces.
  • (Some leave it whole because it looks nicer, but I find it hard to eat).
  • Place in pot with raisins, sugar if desired, cinnamon stick, lemon juice, fresh orange juice plus zest, 1 cup of orange juice, and water.
  • Cover and bring to a boil over high heat and then turn to simmer and let cook slowly for 25-30 minutes or until fruit gets soft.
  • Check to make sure the fruit mixture does not get too thick.
  • You may have to add extra orange juice or water.
  • Remove from heat.
  • Stir in brandy.
  • Allow to cool at least 2 hours to absorb the liquid.
  • Cover and refrigerate.
  • Serve warm with slivered almond garnish.

Nutrition Facts : Calories 1566.9, Fat 4.2, SaturatedFat 0.4, Sodium 59.5, Carbohydrate 405.8, Fiber 30.1, Sugar 222.5, Protein 19.9

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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