Old Fashioned Fruit Compote Recipes

EASY FRUIT COMPOTE

Easy Fruit Compote image

Learn how to make fruit compote with this easy recipe! You can make compote with fresh or frozen fruit. It's delicious on ice cream, yogurt, toast, pancakes, waffles and more! Recipe yields about 2 cups compote.

Provided by Cookie and Kate

Categories Dessert

Time 15m

Number Of Ingredients 4

Ingredients

1 pound (16 ounces) fresh or frozen fruit (for the photos, I used fresh strawberries, peaches, and frozen blueberries)
2 tablespoons honey or maple syrup
Dash of salt
See optional flavoring ideas given above recipe

Steps:

To prepare the fruit: If you're using fresh strawberries or peaches, cut them into thin slices. If you're using small berries like blueberries or raspberries, you can use them whole. If you're using frozen fruit, no need to defrost or slice them before using.
In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
Once boiling, reduce the heat to medium. If you're using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
Remove the compote from the heat. I'm generally satisfied with my compote at this point, but if the compote isn't sweet enough for your liking, you can stir in a more sweetener, to taste. If you'd like it to be more smooth, mash it some more.
Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.

Nutrition Facts : ServingSize Estimate based on 1/4th of recipe made with blueberries and honey, Calories 97 calories, Sugar 20.1 g, Sodium 39.9 mg, Fat 0.4 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 24.7 g, Fiber 2.8 g, Protein 0.9 g, Cholesterol 0 mg

OLD-FASHIONED FRUIT COMPOTE

Old-Fashioned Fruit Compote image

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

Ingredients

1 can (20 ounces) pineapple chunks, undrained
1 can (15-1/4 ounces) sliced peaches, undrained
1 can (11 ounces) mandarin oranges, undrained
1 package (18 ounces) pitted dried plums (prunes)
2 packages (3-1/2 ounces each) dried blueberries
1 package (6 ounces) dried apricots
1/2 cup golden raisins
4 lemon zest strips
1 cinnamon stick (3 inches)
1 jar (10 ounces) maraschino cherries, drained

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.

FRUIT COMPOTE

Fruit Compote image

Provided by Robin Miller : Food Network

Categories dessert

Time 10m

Yield 4 servings

Number Of Ingredients 4

Ingredients

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.

DRIED-FRUIT COMPOTE WITH VANILLA AND ORANGE

Dried-Fruit Compote with Vanilla and Orange image

Categories Dessert Low Fat Quick & Easy Orange Prune Fig White Wine Winter Healthy Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1 navel or juice orange
1 1/2 cups dry white wine
2/3 cup sugar
2 cups water
1 vanilla bean, halved lengthwise
1/2 lb dried figs (preferably Calimyrna; about 1 cup)
1/2 lb dried apricots (about 1 1/3 cups)
1/2 lb pitted prunes (about 1 1/4 cups)
Accompaniment: lightly sweetened low-fat sour cream (optional)

Steps:

Peel zest in long strips from half of orange with a vegetable peeler and trim any white pith from zest. Cut zest into fine julienne strips. Halve orange and squeeze 1/3 cup juice.
Combine zest, juice, wine, sugar, and 2 cups water in a 3-quart heavy saucepan. Scrape seeds from vanilla bean with a sharp knife into wine mixture, reserving pod for another use. Bring mixture to a boil, stirring until sugar is dissolved, then continue to boil, uncovered, until reducedto about 3 cups, about 10 minutes.
While syrup is boiling, cut off and discard fig stems and halve figs lengthwise. Add figs to syrup and simmer, covered, until they soften, about 5 minutes. Add apricots and prunes, then simmer, covered, until plump, 8 to 10 minutes.
Transfer compote to a heatproof bowl and cool to warm or room temperature, 1 to 2 hours.

SLOW COOKER FRUIT COMPOTE

Slow Cooker Fruit Compote image

I use canned goods and my slow cooker to whip up an old-fashioned treat that's loaded with sweet fruits. It makes a cozy dessert or even a change-of-pace side dish for large parties. -Mary Ann Jonns, Midlothian, Illinois

Provided by Taste of Home

Categories Desserts

Time 2h10m

Yield 18 servings.

Number Of Ingredients 5

Ingredients

2 cans (29 ounces each) sliced peaches, drained
2 cans (29 ounces each) pear halves, drained and sliced
1 can (20 ounces) pineapple chunks, drained
1 can (15-1/4 ounces) apricot halves, drained and sliced
1 can (21 ounces) cherry pie filling

Steps:

In a 5-qt. slow cooker, combine the peaches, pears, pineapple and apricots. Top with pie filling. Cover and cook on high for 2 hours or until heated through. Serve with a slotted spoon.

Nutrition Facts : Calories 190 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 3g fiber), Protein 1g protein.

BAKED FRUIT COMPOTE

Baked Fruit Compote image

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

Ingredients

1/2 cup brown sugar
1 cup wine (your favorite kind)
2 1/2 cups dried apricots
1 cup pitted prune
1 (20 ounce) can pineapple chunks in juice, not drained
1 (21 ounce) can cherry pie filling

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

OLD-FASHIONED FRUIT CRUMBLE (FOR TWO)

Old-Fashioned Fruit Crumble (For Two) image

This simple and delicious fruit crumble is designed especially to serve two in 6-inch ramekins. What a great way to have a quick and easy dessert on a busy night. Double or triple the recipe for additional servings. Make this recipe diabetic friendly by using sugar substitute (Splenda) or by cutting the amounts by half, depending whether you're using a very sweet fruit. Dietary Exchanges: 1/2 starch, 1 fruit, 1/2 other carbohydrate, 2 fat. From "EatingWell Serves Two" and posted for ZWT6 - GREAT BRITAIN.

Provided by kitty.rock

Categories Dessert

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 cups fresh fruit or 1 1/4 cups frozen fruit
1 1/2 teaspoons sugar
4 teaspoons all-purpose flour, divided
1 1/2 teaspoons orange juice
1/4 cup old fashioned oats
3 tablespoons chopped almonds
4 teaspoons brown sugar
1 pinch cinnamon
1 tablespoon canola oil

Steps:

Preheat oven to 400°F
Combine fruit with sugar, 1 1/2 teaspoons flour and orange juice.
Divide between two 6-ounce ovenproof ramekins.
Combine oats, almonds, brown sugar, the remaining 2 1/2 teaspoons flour and cinnamon. Drizzle with oil and stir to combine.
Sprinkle over the fruit mixture.
Place the ramekins on a baking sheet and bake until the fruit is bubbling and the topping is golden, 20 to 25 minutes.

ROASTED FRUIT COMPOTE

Roasted Fruit Compote image

Peach, plum, and apricot halves are topped with a sweet and spicy sugar mixture and baked until tender.

Provided by In The Raw

Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners

Time 40m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon soft butter
4 ripe firm peaches, peeled, halved, pitted
4 ripe firm plums peeled, halved, pitted
4 ripe firm apricots peeled, halved, pitted
½ cup Sugar In The Raw®
½ teaspoon ground cardamom or cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon grated lemon peel
3 tablespoons fresh lemon juice
Mascarpone cheese

Steps:

Heat oven to 400 degrees F. Butter 13x9-inch (3-quart) baking dish with 1 tablespoon butter. Place fruit in single layer, cut sides of fruit facing up, in dish. In small bowl, mix Sugar In The Raw, cardamom, ginger, nutmeg and lemon peel. Sprinkle sugar mixture generously over fruit. Drizzle lemon juice over fruit. Bake 20 minutes or until fruit is tender and juices are bubbly. Spoon fruit into 8 dessert dishes and drizzle with some of the roasting juices. Top with spoonfuls of mascarpone.

Nutrition Facts : Calories 168 calories, Carbohydrate 23.6 g, Cholesterol 21.3 mg, Fat 8.1 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 20 mg, Sugar 22.2 g

TWELVE-FRUIT COMPOTE

Twelve-Fruit Compote image

Provided by Tony Litwinko

Categories Fruit Dessert Christmas Quick & Easy Low Cal Low Sodium Lemon Orange Dried Fruit Raisin White Wine Winter Healthy Vegan Cinnamon Clove Grape Bon Appétit California Fat Free Kidney Friendly

Yield Serves 12

Number Of Ingredients 11

Ingredients

3 cups water
1 cup sugar
1 pound mixed dried fruits (such as prunes, pears, apricots, peaches, apples and figs), cut into 1/2-inch pieces
1 cup sweet white wine (such as Johannisberg Riesling)
1 orange, unpeeled, thinly sliced
1 lemon, unpeeled, thinly sliced
1/2 cup raisins
1/2 cup dried cherries, cranberries or currants
8 whole cloves
4 cinnamon sticks
1 cup seedless grapes

Steps:

Combine 3 cups water and sugar in heavy large saucepan. Stir over medium heat until sugar dissolves. Add mixed dried fruits, white wine, orange, lemon, raisins, dried cherries, cloves and cinnamon sticks. Simmer compote until fruits are tender and liquid is reduced to syrup, stirring occasionally, about 20 minutes. Mix in grapes. Cool compote to room temperature; cover tightly and refrigerate. (Can be prepared up to 3 days ahead. Keep refrigerated.) Spoon compote into stemmed goblets and serve.

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

Ingredients

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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