Quick Fruit Compote Recipes

EASY FRUIT COMPOTE

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.

FRUIT COMPOTE

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.

QUICK FRUIT COMPOTE

Steps:

• In a small saucepan, bring 3/4 cup apricot nectar, cloves and cinnamon to a boil. Combine cornstarch and remaining 1/4 cup apricot nectar until smooth; gradually whisk into nectar mixture. Return to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Remove from the heat; stir in lemon juice. Cool., Stir in banana, strawberries and kiwi. Cover and refrigerate for at least 1 hour before serving.

QUICK FRUIT COMPOTE

Steps:

• If using strawberries, hull, halve or quarter to make them a similar size to the other berries. Tip all the fruits into a large pan with 2-3 tbsp water, sugar to taste and your choice of flavourings.
• Bring to the boil then simmer for 3-5 mins. Don't overcook, or the fruits will not hold their shape. Keeps in the fridge for up to 2 days, in the freezer for up to 3 months.

QUICK FRUIT COMPOTE

Steps:

• Combine wine, water, sugar and spices and bring to a boil. Add apricots, prunes and raisins, cover and bring back to a simmer Remove from heat and cool. Stir in fresh fruit of choice and garnish with mint, yogurt and almonds.

SUMMER FRUIT SALAD

Steps:

• In a large bowl, combine melon, apricots, nectarines and plums. Add apricot jam, wine and lemon juice. Toss well to coat. Refrigerate for up to 4 hours, or serve immediately.
• To serve, add berries to macerated fruit and gently fold together. Spoon into bowls or glasses, and garnish with figs, if using.

FRUIT KOMPOT

Steps:

• In a large heavy pot combine stone fruit, berries, sugar, and cinnamon sticks. Mash with a spoon or potato masher and let stand 10 minutes to release juices.
• Add 8 cups water to pot and bring to a boil; reduce heat to medium-low and simmer 10 minutes. Skim foam from surface. Remove from heat; let cool completely.
• Refrigerate, covered, at least 4 hours and up to 12 hours. Strain through a sieve and add fresh lemon juice to taste, up to 3 tablespoons.
• Serve over ice with more chopped fruit, if desired. Kompot can be refrigerated in an airtight container up to 1 week.

SLOW COOKER FRUIT COMPOTE

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.