MIXED BERRY COMPOTE
A sweet mixed berry compote that goes perfect over ice cream or with yogurt in a parfait.
Provided by Nathan Plesnicher
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Dissolve cornstarch in brandy in a small bowl and set aside.
- Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 30.7 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.6 g, Sodium 1.4 mg, Sugar 27.9 g
JACK'S THREE BERRY RAVIOLI WITH BERRY COMPOTE
We recently got a new pasta maker and our young DS asked if we could make dessert with it. After a few ideas got thrown around we came up with this recipe. It takes a bit of prep work (making your own pasta) but the result is fantastic. - One for those berry lovers.
Provided by Kiro Sushi
Categories Dessert
Time 55m
Yield 3-4 pieces each, 4-6 serving(s)
Number Of Ingredients 21
Steps:
- RAVIOLI:.
- Pasta:.
- To make ravioli, combine ingredients until it forms dry, spring dough. Run through a pasta machine, and make into sheets. Allow to air dry. Use flour to keep the dough dry and not stick together.
- Filling:.
- Combine ricotta and mascarpone mixing through the walnuts. Fold through the berries and nutmeg.
- Place small spoonfuls of the filling on one sheet of pasta, spacing out at least 4cm apart. Brush beaten egg around the outside of filling. Place a another sheet of pasta on top of fillings. Press down pasta so it sticks where the beaten egg was placed. Cut out with a pastry/ravioli cutter.
- Cook each piece in boiling water for approx 3-5 minutes (use a a big pot and do 4-7 at one time).
- SAUCE:.
- (Can do before cooking ravioli) Heat water and sugar in saucepan to make syrup. Add lemon juice and berries to syrup and cook over medium heat 2-3 minutes, shaking the pan to cover berries in syrup. Add butter and continue to cook gently swirling berries and butter until butter is melted.
- Presentation:.
- Place require amount of ravioli on plate. Put berry Syrup and berries over pasta. Serve with ice cream or cream & dust with icing sugar.
Nutrition Facts : Calories 592, Fat 18, SaturatedFat 7.6, Cholesterol 136.9, Sodium 104.8, Carbohydrate 94.4, Fiber 5.1, Sugar 41, Protein 15
EASY MIXED BERRY COMPOTE (10-MINUTE RECIPE)
Learning how to make berry compote is simple and should be a staple in every kitchen. This versatile mixed berry sauce/compote can be used in dozens of ways. Plus, this recipe is refined sugar-free and contains just three base ingredients!
Provided by Samira
Categories Breakfast Condiment Dessert Side
Time 7m
Number Of Ingredients 3
Steps:
- In a medium saucepan, add the berries and lemon juice and heat over medium-high heat for 3-4 minutes.
- Bring the mixture to a boil, then reduce the heat slightly and heat for 2-3 more minutes. Occasionally press the berries, so they release more of their juices (though there's no need to mash them fully).
- Add the maple syrup (or sweetener of your choice) towards the end of the cooking time and stir well. Feel free to adjust the amount of lemon juice/sweetener at any time.
- Remove from the heat and either serve the fruit compote immediately or allow to cool and use later.
Nutrition Facts : ServingSize 0.25 cup, Calories 59 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 11 g
THREE-BERRY JAM
I sold jars of this sweet berry jam at craft fairs. It's a wonderful way to preserve summer gems. -Bernadette Colvin, Tomball, Texas
Provided by Taste of Home
Time 40m
Yield 9 pints and 1 half-pint.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine berries and lemon juice; crush slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from the heat; skim off foam. Ladle hot mixture into nine hot pint jars and one hot half-pint jar, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,
Nutrition Facts :
BRIOCHE FRENCH TOAST WITH FRESH BERRY COMPOTE
A delicious combination for a special breakfast. Heck, why wait for a special breakfast? Enjoy this any time! From pastry chef Mariah Swan.
Provided by LifeIsGood
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 225 degrees F.
- In a medium saucepan, combine fresh berries with 1/4 cup sugar and the water and bring to a simmer.
- Cook over moderate heat , stirring occasionally, until the berries have softened and released their juices and the sugar has dissolved completely, about 8 minutes.
- In a large bowl, whisk the eggs with the heavy cream, the remaining 3 tablespoons of sugar and the cinnamon, ginger and allspice.
- Transfer the cream and egg mixture to a 9x13 baking dish.
- Heat a large cast-iron griddle over moderate heat and lightly butter it.
- Working in batches, dip half of the brioche slices in the cream and egg mixture, turning them once, until the slices are moistened but not soggy.
- Transfer the soaked brioche slices to the griddle and cook them over moderate heat, turning once, until they are golden on both sides and cooked through, about 4 minutes.
- Transfer the finished French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you soak and cook the remaining brioche slices.
- Transfer the French toast to plates and serve right away, accompanied by the warm berry compote and creme fraiche.
Nutrition Facts : Calories 641.2, Fat 14.6, SaturatedFat 6.8, Cholesterol 213.2, Sodium 737.8, Carbohydrate 106.3, Fiber 4.6, Sugar 18.1, Protein 22.8
SLOW-COOKER BERRY COMPOTE
This berry compote is an old recipe my grandma made when I was younger. She always added extra blueberries to help thicken the sauce. -Diane Higgins, Tampa, Florida
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 4 cups.
Number Of Ingredients 15
Steps:
- In a small bowl, mix sugar, cornstarch and water until smooth. Transfer to a greased 3-qt. slow cooker. Stir in cherries and blueberries. In a large bowl, combine brown sugar, walnuts, flour, almonds, oats, cinnamon, nutmeg and salt; cut in butter until crumbly. Sprinkle over fruit mixture., Cook, covered, on high about 3 hours, until bubbly and thickened. If desired, serve warm with vanilla ice cream.
Nutrition Facts : Calories 256 calories, Fat 12g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 80mg sodium, Carbohydrate 37g carbohydrate (30g sugars, Fiber 2g fiber), Protein 2g protein.
WARM BERRY COMPOTE
This recipe is from the Williams-Sonoma FRUIT DESSERT cookbook, a copy of which my gracious partner in the current Cookbook Swap sent to me! It is ALWAYS best to use fruits when they are in season, but if making this recipe when they are not, frozen berries COULD be used!
Provided by Sydney Mike
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large, nonreactive saute pan over medium heat, combine 1/4 cup water & 1/2 cup sugar & bring to boil, stirring to dissolve sugar.
- Cook 2 minutes, then add berries, lemon juice & salt.
- Return to boil, then add butter & swirl mixture around in the pan until butter melts.
- Spoon berries along with the sauce onto warmed dessert placts &, if desired, place a small scoop of vanilla ice cream (or yogurt) in center of each plate.
- Serve immediately & enjoy!
Nutrition Facts : Calories 258.6, Fat 12, SaturatedFat 7.3, Cholesterol 30.5, Sodium 42, Carbohydrate 39.5, Fiber 4.2, Sugar 34, Protein 1.4
MIXED BERRY COMPOTE
Make and share this Mixed Berry Compote recipe from Food.com.
Provided by Abby Girl
Categories Raspberries
Time 15m
Yield 3 cup
Number Of Ingredients 4
Steps:
- Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved.
- Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.
- Serve warm or at room temperature.
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