Orange Spice Fruit Compote Recipes

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QUICK MIXED BERRY PANCAKE SAUCE



Quick Mixed Berry Pancake Sauce image

In this healthy, quick pancake sauce recipe, berries--such as strawberries, blueberries and raspberries--are microwaved until hot and thickened. Serve along with maple syrup, or skip the syrup altogether and enjoy the natural sweetness from the berries.

Provided by Stacy Fraser

Categories     Gluten-Free Party Food Recipes

Time 5m

Number Of Ingredients 3

3 cups mixed berries, fresh or frozen
3 tablespoons sugar
2 teaspoons cornstarch

Steps:

  • Toss berries, sugar and cornstarch in a large microwave-safe bowl until well combined. Microwave on High for 2 minutes. Stir and microwave on High again until slightly thickened and steaming, 2 1/2 to 3 1/2 minutes more.

Nutrition Facts : Calories 45.4 calories, Carbohydrate 11.4 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.2 g, Sodium 1 mg, Sugar 8.4 g

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

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.

SPICY FRUIT COMPOTE



Spicy Fruit Compote image

Looking for a fruit dessert? Then check out this spicy compote that's perfect for French cuisine.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 35m

Yield 6

Number Of Ingredients 9

1 cup orange juice
1/2 cup water
1/3 cup maple-flavored syrup, real maple syrup or packed brown sugar
1/2 cup sweetened dried cranberries
1/3 cup dried apricots, cut in half
2 pears or apples, peeled and cut into bite-size pieces
2 tablespoons sugar
1/4 teaspoon pumpkin pie spice
2 cinnamon sticks

Steps:

  • In 2-quart saucepan, mix all ingredients until blended. Heat to boiling over medium high heat; reduce heat to low. Simmer uncovered 8 to 12 minutes or until pears are tender.
  • Let stand at room temperature 10 minutes. Remove cinnamon sticks. Serve compote warm or cold.

Nutrition Facts : Calories 180, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 3 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 34 g, TransFat 0 g

SPICED FRUIT COMPOTE



Spiced Fruit Compote image

Cinnamon, cloves and ginger spice up convenient canned fruit in this warm medley that's ideal for a cool morning. The recipe was sent in by Thelma Hale from Osborne, Kansas.

Provided by Taste of Home

Time 25m

Yield 8 servings.

Number Of Ingredients 11

2 cinnamon sticks (2 inches)
12 whole cloves
1-1/2 cups orange juice
2/3 cup raisins
1/3 cup packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 can (15-1/4 ounces) apricot halves
1 can (15-1/4 ounces) sliced pears, drained
1 can (15-1/4 ounces) sliced peaches, drained
1 can (15 ounces) pitted dark sweet cherries, drained

Steps:

  • Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag., In a large saucepan, combine the orange juice, raisins, brown sugar, salt and ginger. Add spice bag; bring to a boil. Reduce heat and simmer for 8 minutes. Add fruit; simmer for 3 minutes. Discard spice bag. Serve fruit warm or cold with a slotted spoon.

Nutrition Facts :

ORANGE COMPOTE



Orange Compote image

Orange compote can be used as a topping for yogurt, ricotta, or ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Yield Makes 3/4 cup

Number Of Ingredients 4

2 tablespoons thinly sliced blood or navel orange zest (from 1/2 orange)
2 to 3 blood or navel oranges (peel and pith removed), quartered lengthwise, thinly sliced, and seeded (2 cups)
1/3 cup sugar
Coarse salt

Steps:

  • In a medium saucepan, combine orange zest and slices, sugar, salt, and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until oranges collapse and liquid is syrupy, 12 to 15 minutes.
  • Cool compote to room temperature.

SPICED ORANGE COMPOTE



Spiced Orange Compote image

Make and share this Spiced Orange Compote recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

5 oranges, peeled, sliced
1/3 cup orange juice
3 tablespoons brown sugar
3 tablespoons orange-flavored liqueur
4 whole allspice
1 cinnamon stick
mint sprig (to garnish)

Steps:

  • Place oranges in a shallow glass bowl.
  • Mix orange juice, brown sugar, orange liqueur, allspice and cinnamon in a small saucepan.
  • Heat to just boiling; pour over orange slices.
  • Refrigerate, covered or overnight for flavors to blend. Garnish with mint.

Nutrition Facts : Calories 125.6, Fat 0.2, Sodium 3.1, Carbohydrate 31.5, Fiber 4, Sugar 27.1, Protein 1.7

ORANGE-SPICE FRUIT COMPOTE



Orange-Spice Fruit Compote image

Rosemary and peppercorns in the bouquet garni give an unexpected kick to this chilled dessert, which is elegant on its own or spooned over vanilla ice cream or yogurt.

Yield Makes 6 servings

Number Of Ingredients 7

Spiced bouquet garni (leaves from 1 fresh rosemary branch; two 5-inch-long strips orange peel; 1 teaspoon whole black peppercorns)
3 cups orange juice
2 cups dried apricots (preferably whole Mediterranean; about 12 ounces)
3/4 cup dried tart cherries
3/4 cup golden raisins
3/4 cup dry white wine
3/4 cup sugar

Steps:

  • Place rosemary, orange peel, and peppercorns on large square of 3 layers of moistened cheesecloth. Gather cheesecloth and tie securely. Combine bouquet garni and all remaining ingredients in large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer, uncovered, until fruit is tender and liquid is thick and syrupy, stirring occasionally, about 35 minutes. Transfer compote with bouquet garni to bowl; chill until cold, at least 6 hours and up to 2 days. Using tongs, remove bouquet garni; serve.

TROPICAL FRUIT COMPOTE



Tropical Fruit Compote image

Based on a recipe from Heidi Haughy Cusick's book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, "The plethora of fruit available year-round for the picking contributes to its popularity as dessert all over the Caribbean. Here is a recipe that combines tropical fruits with a syrupy glaze of rum-flavored guava jelly. It is inspired by one that appeared in an old recipe collection from the island of St. Vincent. For a special occasion, serve the compote over Banana Coconut Bread and top it with a little whipped cream." I haven't tried this yet.

Provided by mersaydees

Categories     < 30 Mins

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 7

2 tablespoons sugar
1/2 cup guava jelly
1 orange, grated zest of
1/2 cup water
2 tablespoons rum
8 cups fruit, cubed (such as pineapple, mango, orange, banana, papaya, lychee, watermelon, melons)
dried shredded coconut

Steps:

  • Combine sugar, guava jelly, orange zest, and water in a small saucepan. Bring to a boil and boil 1-2 minutes.
  • Strain and cool, then stir in the rum.
  • Arrange cubed fruits in a serving bowl. Pour the cooled guava mixture over the fruit and gently toss to mix using a wooden spoon.
  • Chill until ready to serve.
  • Garnish with dried coconut.

Nutrition Facts : Calories 67, Sodium 5.5, Carbohydrate 15.8, Fiber 0.5, Sugar 12.3, Protein 0.1

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.

SERIOUSLY GOOD SPICED FRUIT COMPOTE



Seriously good spiced fruit compote image

Serve as it is, or with a dollop of mind-that-waistline mascarpone

Provided by Ruth Watson

Categories     Dessert, Dinner, Lunch, Supper

Time 40m

Number Of Ingredients 12

1 bottle (75cl) light, fruity red wine
140g golden caster sugar
2 vanilla pods , split lengthways
1 bay leaf (fresh or dried)
1 cinnamon stick
12-16 black peppercorns
3 large oranges
250g organic dried apricot (or, at least unsulphured)
2 x pkts Merchant Gourmet mi-cuit plums or 400g/14oz Agen prunes
4 tbsp semi-skimmed milk
500g tub low-fat fromage frais
6 tsp golden caster sugar

Steps:

  • Put all the ingredients, except the fruits, into a large saucepan and slowly bring to the boil, uncovered. Boil the syrup for 5 minutes then remove the pan from the heat.
  • Top and tail the oranges, then slice off the skin and every scrap of pith, using a small, sharp kitchen knife. Cradle each orange in the palm of your hand, hold it over the saucepan and cut out the segments, letting them drop into the syrup. Squeeze any juice from the debris into the syrup, too, then discard.
  • Add the apricots and plums to the syrup and return the saucepan to a medium heat. Bring to the boil, then simmer the fruits for 10 minutes. Leave to cool, then chill for at least 2 hours.
  • Serve the poached fruits just as they are or as a brûlée: whisk the milk into the fromage frais to loosen it a little, then divide the fruits and enough juice to cover them, among six ovenproof ramekins and spoon on the fromage frais, thickly. Dust with caster sugar and then 'burn' the sugar with a blow-torch. (Or put the ramekins on a heavy baking sheet, place it under a very hot grill and leave for 1-2 minutes until the sugar has caramelised.)

Nutrition Facts : Calories 380 calories, Fat 1 grams fat, Carbohydrate 73 grams carbohydrates, Sugar 25 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium

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