Prune And Apple Compote Recipes

APPLE COMPOTE

Steps:

• In a saucepot on medium-high heat, add the apples, orange juice, lemon juice, brown sugar and nutmeg. Simmer over medium heat until the apples are tender and the juices are thickened to a thin syrup, 10 to 12 minutes. Season with a pinch of salt.

DRIED FRUIT COMPOTE WITH FRESH APPLE AND PEAR

Steps:

• Cut large pieces of dried fruit into smaller pieces.
• Combine all of the ingredients in a saucepan and bring to a boil. Reduce heat, cover and simmer 5 minutes. Turn off heat and allow fruit to steep for 30 minutes or longer. Remove cinnamon stick and orange and lemon zest. Serve topped with whipped cream or yogurt if desired, or stir into your morning yogurt.

APPLE RAISIN COMPOTE

Steps:

• Melt butter in a large pot over medium heat. Add chopped apples and turn to coat. Cook apples, stirring frequently, until golden in color, 15 to 20 minutes.
• Slowly stir maple syrup, water, brown sugar, raisins, and cinnamon into the apples. Reduce heat and simmer until a thick syrup forms, about 15 minutes.
• Remove from heat and let stand for several minutes to thicken. Serve hot, or refrigerate and serve cold.

APPLE COMPOTE

Steps:

• Combine all ingredients in a large pot. Cover, and cook over low heat, stirring occasionally, until apples are tender, about 30 minutes. Let cool completely.

PRUNE AND APPLE COMPOTE

Steps:

• Peel apple, add to simmering water on stove.
• Add prunes, onion and allspice; cook until tender.

PRUNE AND APPLE CROUSTADE

Steps:

• Soak the prunes in Armagnac overnight (or perhaps use preserved prunes in Armagnac from a gourmet shop, which have even more flavor because they'll have macerated longer). Drain, pit and roughly chop, reserving the liquid.
• Melt 3 tablespoons of the butter in a saute pan and add the apples until soft, about 5 minutes. Sprinkle over 2 to 3 tablespoons of the sugar and continue cooking to caramelize, about 10 minutes more. Pour on about a tablespoon of the reserved Armagnac, flambe, and boil until the flames die out and the liquid has disappeared. Remove from the heat and taste. Depending on your apples, the mixture may need more acidity. If it does, add a squirt of lemon to taste. Stir through the chopped prunes.
• Heat the oven to 375 degrees F/190 degrees C. Set the ring part of an 8-inch/20 cm springform pan on a baking sheet.
• Prepare the pastry: Melt the remaining butter in a small saucepan or microwave. Working with one phyllo sheet at a time, prepare as follows: lay one sheet of phyllo on a clean surface and cut into three strips crosswise (not lengthwise). Brush one of the three strips with melted butter, sprinkle with a little sugar and a few drops of Armagnac. Lay another strip on top and repeat. Lay the final strip on top and brush with butter. Your single sheet of phyllo is now a three-layer-thick strip. Lay it in the center of the ring mold so that it runs from the middle out, and up and over the edge of the ring, like the spoke of a wheel. Continue with the remaining strips, laying them in around the ring slightly overlapping so that there are no openings.
• Spoon the prune and apple filling into the bottom of the mold. Fold the pastry strips up in over top, twisting somewhat as you go so that the top is a rustic landscape of papery peaks and valleys totally covering the top of the tart. Brush quite generously with butter and scatter over a scant handful of sugar. (You may have some butter and sugar left over once you're done. If you do, use them for something else. The same goes for the Armagnac, of which you will have a lot left: use it in fruit salad or let a piece of pound cake drink it up...or serve it in tiny glasses with dessert.)
• Remove the springform ring, leaving the formed croustade on the baking sheet. Bake until the pastry is fully cooked and golden, about 40 minutes. Remove from the oven, slide onto rack and cool. Serve with ice cream on the side or all on its own.

PRUNE-PLUM AND PEACH COMPOTE

Steps:

• Halve the prune plums and discard the pits. Place the plums in a large stainless-steel saucepan with the mint, jam and wine.
• Peel the peaches with a sharp paring knife or vegetable peeler and cut each of them into six wedges, discarding the pits.
• Bring the plum mixture to a boil, stirring occasionally, and boil gently, covered, for 2 minutes. Add the peach wedges and bring the mixture back to a boil. Immediately remove the saucepan from the heat and let the mixture cool in the pan. When at room temperature, transfer to a bowl, cover with plastic wrap and refrigerate for at least 4 to 5 hours but for up to 5 to 6 days.
• At serving time, remove and discard the mint.

GREEK PRUNE COMPOTE

Steps:

• Soak the prunes overnight.
• The next morning put them into a pan with the water, sugar, honey, lemon peel and the spices.
• Simmer until the prunes are tender but not falling apart, about 20 minutes.
• Remove the lemon peel.
• Cool and stir in the Metaxa brandy.
• Serve with a dollop of greek yoghurt or sour cream on top and the lightest sprinkling of cinnamon.