Polish Blueberry Soup With Apricot Compote Recipes

POLISH DRIED FRUIT COMPOTE RECIPE - KOMPOT

Steps:

• Serve and enjoy!

BLUEBERRY COMPOTE

Steps:

• Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.

POLISH BLUEBERRY SOUP WITH APRICOT COMPOTE

Steps:

• First make the compote. Place the apricots and sugar in a pan over a low heat for about 45 minutes. Stir now and then very gently, so that the apricots remain relatively whole. Transfer to a bowl, cool and chill in the refrigerator.
• While the compote is simmering, place the blueberries (reserving a few for garnish), water and sugar in a saucepan. Simmer over medium heat for 10 minutes, stirring occasionally.
• Mix the flour, sour cream and salt in a bowl and whisk until smooth. Pour in one cup of the hot blueberry mix and whisk vigorously.
• Now add the mixture to the simmering blueberries, stir well and continue to simmer for 10 minutes until the soup thickens.
• Blend in a food processor until smooth. Transfer to a bowl and leave to cool with cling film resting on the surface to prevent a skin forming. Chill until serving.
• Serve the blueberry soup chilled, garnished with whole blueberries and a blob of compote in the middle of each bowl. Enjoy the remaining compote with yogurt.

FRESH APRICOT COMPOTE

Steps:

• Stir together the apricots, lemon zest, sugar, water, and vanilla extract in a saucepan until the sugar has dissolved. Bring to a boil, reduce heat to low, and simmer gently until the apricots are soft and the compote has thickened, 40 to 50 minutes. Chill in refrigerator before serving.

CRANBERRY APRICOT COMPOTE

Steps:

• Quarter apricots and pick over cranberries. In a 3-quart saucepan bring water, sugar, and apricots to a boil and simmer, stirring until sugar is dissolved, 5 minutes. Add cranberries and simmer until berries have burst, about 5 minutes. Finely chop shallots and stir into compote. Remove pan from heat and cool compote completely. Compote may be made 2 days ahead and chilled, covered.

GRAPE, BLUEBERRY, AND APRICOT COMPOTE

Steps:

• In a saucepan combine the grape juice, the wine, 1/4 cup water, the honey, the vanilla bean, and the nutmeg and boil the mixture for 2 minutes. Add the blueberries and the apricots and simmer the mixture for 1 minute. Add the grapes and simmer the mixture for 2 minutes. Transfer the fruit with a slotted spoon to a bowl. Remove the vanilla bean, scrape the seeds into the syrup, and boil the syrup for 2 to 3 minutes, or until it is thickened slightly. Stir in the lime juice and the lime zest and pour the syrup over the fruit. Chill the compote, covered, for at least 3 hours or overnight and serve it with ice cream if desired.

APRICOT APPLE COMPOTE

Steps:

• In a bowl, soak apricots in water for 30 minutes. Drain, reserving 3 tablespoons water. In a saucepan, combine the apricots, apples, sugar and reserved water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until apples are tender. Remove from the heat. Stir in lemon juice, zest and cinnamon. Serve warm or cold.

POLISH TWELVE FRUIT COMPOTE

Steps:

• In a 6 quart pot combine water, mixed dried fruits, prunes and raisins. Bring to a boil. Cover and simmer about 20 minutes, or until the fruits are plump and tender.
• Add the cherries, apples and cranberries. Stir in sugar, lemon and spices. Cover, simmer 5 minutes.
• Grate orange and reserve peel. Peel and section orange and add to pot.
• Stir in grapes or alternatives and brandy. Bring just to boiling and remove from heat.
• Stir in orange peel.
• Cover and let stand for 15 minutes.

BLUEBERRY OR BLACKBERRY COMPOTE WITH YOGURT OR RICOTTA

Steps:

• Combine all ingredients except cornstarch dissolved in water and ricotta or yogurt in a saucepan. Add 1 tablespoon water and bring to a simmer over medium heat. Simmer until blueberries release their juices and blackberries begin to break apart, about 10 minutes. Stir occasionally from time to time.
• Stir in dissolved cornstarch and stir until mixture thickens. Remove from heat and allow to cool, or serve warm, spooned over yogurt or ricotta. Alternative method: I use this method with blackberries, since as they break down more: Toss the berries in a bowl with 2 tablespoons organic sugar. Cover and refrigerate overnight. The next day, add 1 more tablespoon sugar, honey or agave nectar if desired and proceed with step 1 of the recipe.

BLACKBERRY COMPOTE

Steps:

• Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.
• Bring berry mixture to a boil over medium-high heat. Reduce heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Cool slightly and serve warm, or refrigerate for later use. Mixture will thicken further as it cools.

PANNA COTTA WITH APRICOT COMPOTE

Steps:

• Sprinkle the gelatine onto 3 tbsp water and soak for 5 mins. Scrape the seeds out of the vanilla pod into the pan and put the pod into the milk. Put the soya milk, zest, vanilla pod, sugar and rum into a pan. Heat until the liquid just comes to the boil (if using veggie gelatine, you'll need to bring it to the boil - check pack instructions), then remove from the heat and stir in the gelatine. Cool for 10 mins. If the gelatine clumps together, whisk thoroughly. Strain the milk mixture, then divide between 4 ramekins. Cover and refrigerate until set (approximately 2 hrs).
• Halve and stone the apricots. Put the sugar and 150ml water into a pan, then heat until the sugar has dissolved. Add the apricots and cook over a gentle heat for 12-15 mins or until the apricots are soft, then leave to cool. Serve in a dish alongside the panna cotta.