DRIED FRUIT COMPOTE
Spray your knife with cooking spray to prevent dried fruit from sticking to it.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine all ingredients. Bring to a boil. Reduce to simmer, and cook until fruit is soft and liquid is thick, about 20 minutes.
- Remove cinnamon and ginger, and discard. Serve hot, at room temperature, or cold.
DRIED FRUIT COMPOTE
This dried fruit compote recipe is the perfect ending to a filling Passover Seder feast. It also works well for a Shabbat dessert or Tu B'Shvat treat.
Provided by Giora Shimoni
Categories Dessert
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a medium saucepan, add the dried pitted prunes, dried apricots, and golden raisins. Add enough water to just cover the fruit. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally.
- Add the sugar, lemon peel, whole cloves, and ground allspice. Stir until the sugar dissolves, adding a little water if the mixture seems dry.
- Continue to simmer gently, uncovered, for 10 to 15 minutes or until the fruit has softened, and the syrup is thick.
- Remove lemon peel and cloves, and discard.
- Chill several hours before serving, garnished with chopped walnuts, if desired.
Nutrition Facts : Calories 199 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 41 g, Fat 0 g, ServingSize 8 servings, UnsaturatedFat 0 g
HOT FRUIT COMPOTE FOR PASSOVER OR ALL YEAR ROUND
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
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
DRIED FRUIT COMPOTE
Provided by Moira Hodgson
Categories easy, dessert
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Simmer the fruit in water to cover for about 15 to 20 minutes, or until soft. Remove to a bowl and reduce liquid in saucepan to half a cup.
- Add the orange and lemon peel, honey and orange juice. Stir until honey has melted, correct sweetening and pour the mixture over the fruit. Leave at room temperature.
- Just before serving, sprinkle the fruit with the almonds. Serve the creme fraiche separately.
CHAMOMILE DRIED FRUIT COMPOTE
Mascarpone, a slightly sweet Italian cream cheese, pairs nicely with the tart and sweet dried fruit.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 11
Steps:
- Bring 3 1/2 cups of water and granulated sugar to a boil. Add tea bags, remove from heat, and let steep for 15 minutes.
- Remove tea bags and bring back to a boil. Add peaches and pears, reduce heat to medium, and simmer for about 4 minutes. Add apricots,prunes, and apples and simmer for 2 to 3 minutes. Add cherries and simmer for 1 minute more. Remove from heat and set aside.
- In a bowl, mix together the mascarpone, orange liqueur, and confectioners' sugar. To serve, divide fruit among bowls, pour some of the poaching liquid over, and top with the mascarpone.
DRIED FRUIT COMPOTE WITH GINGER SYRUP
Provided by Bon Appétit Test Kitchen
Categories Fruit Ginger Brunch Dessert Low Fat Vegetarian Low Cal Low Sodium Winter Healthy Low Cholesterol Simmer Bon Appétit Fat Free Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 1/2 cups
Number Of Ingredients 2
Steps:
- Bring ginger beer, dried fruit, and 1 cup water to a boil in a small saucepan. Reduce heat to low and simmer until liquid becomes syrupy and mixture is reduced to 1 1/2 cups, 35-40 minutes. Let cool completely. DO AHEAD: Can be made 1 week ahead. Cover and chill.
MACAROON COMPOTE (PASSOVER)
From a 1992 Jewish Calendar. This a good Passover dessert if you like macaroons. The dried fruits must soak overnight so plan ahead! Time doesn't include this overnight soaking.
Provided by Oolala
Categories Dessert
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cover fruits in cold water and soak overnight.
- Drain the fruit and place in a saucepan together with the orange juice, water, cloves, and cinnamon.
- Simmer gently for 30 minutes, then add sugar and lemon juice and cook for 10 minutes longer.
- While fruit simmers, preheat oven to 375 degrees F.
- Drain the fruit, reserving the liquid, and place the fruit in a shallow ovenproof casserole or pie plate.
- Add enough liquid to just cover the fruit. Sprinkle macaroons over the top.
- Bake for 15-20 minutes and serve warm or cold.
Nutrition Facts : Calories 429.1, Fat 3.6, SaturatedFat 2.8, Sodium 80.5, Carbohydrate 104.5, Fiber 9.4, Sugar 30.8, Protein 3.8
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