Ricotta Tart With Dried Fruit Compote Recipes

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CHAMOMILE DRIED FRUIT COMPOTE



Chamomile Dried Fruit Compote image

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

3 1/2 tablespoons granulated sugar
4 chamomile tea bags
4 dried peach halves
4 dried pear slices
12 dried apricots
12 dried pitted prunes
12 dried apple slices
1/3 cup dried cherries
4 ounces mascarpone cheese, at room temperature
1 teaspoon orange liqueur, such as Grand Marnier
1 1/2 teaspoon confectioners' sugar

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.

OATMEAL WITH DRIED FRUIT COMPOTE



Oatmeal With Dried Fruit Compote image

This healthy (no salt, no sugar added)breakfast is "fast" food at it's best. Together golden raisins, apricots and cranberries make a colorful compote. For make ahead meals, place oatmeal/compote layers in individual covered containers and refrigerate (or pop a few in the freezer) until ready to reheat in the microwave. We serve this topped with warm milk or cream. What a great way to start the day!

Provided by Aroostook

Categories     Breakfast

Time 40m

Yield 13 serving(s)

Number Of Ingredients 8

3 cups water
1 cup golden raisin
1 cup raisins
1 cup dried apricot (snipped small)
1 cup dried cranberries or 1 cup dried cherries (Substitute any of these dried fruits with your favorite if you wish)
13 cups water
6 1/2 cups quick-cooking oatmeal
1 teaspoon ground cinnamon (optional)

Steps:

  • This recipe makes enough compote for 13 servings (a complete 18oz container of quick cooking oatmeal); Or you can store compote in the fridge while you make individual servings of oatmeal.
  • Compote.
  • In a medium saucepan combine fruit and water.
  • Bring to a slow boil.
  • Reduce heat, cover and simmer for 30 minutes.
  • Oatmeal.
  • In a large saucepan bring water to a full boil.
  • Add rolled oats, reduce heat to medium and stir for 1 minute.
  • Cover and let set for 5-10 minutes until oatmeal is “set”.
  • To serve: Place a layer of oatmeal and a layer of compote in a bowl.
  • Repeat.
  • Sprinkle top with a dusting of cinnamon (optional).
  • Serve topped with warm milk or cream.
  • (optional).

SPICED FRUIT COMPOTE WITH RICOTTA CREAM



Spiced Fruit Compote With Ricotta Cream image

This is a lovely hot fruit salad for a winter's meal. Make sure you have the ricotta, otherwise it's too sweet. You can use any type of port or sweet wine I think, I've used part port part marsala and it was fine. Cook time does not include chill time.

Provided by Chickee

Categories     Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

1 1/2 cups muscat wine
1/2 cup water
1/3 cup orange juice
1/4 cup lime juice
3/4 cup sugar
4 small carambolas, sliced
6 fresh dates, seeded, halved
7 dried figs, halved
3/4 cup dried apricot
2 cinnamon sticks
1 vanilla bean
5 cardamom pods, bruised
1/2 teaspoon finely grated lime juice
2 tablespoons shelled pistachios, chopped
200 g low-fat ricotta cheese
1 1/2 tablespoons icing sugar
1/4 teaspoon ground cinnamon
1 tablespoon skim milk

Steps:

  • Combine muscat, juices and sugar in a large pan, stir over heat without boiling until sugar dissolves. Bring to boil, simmer, uncovered without stirring for about 15 minutes or until mixture is thickened slightly.
  • Add carambola, dates, dried fruits, cinnamon, split vanilla bean, cardamom and rind to syrup, Simmer uncovered without stirring 10 minutes or until fruit is tender. Cool syrup, cover, refrigerate 3 hours or overnight. DIscard cinnamon sticks, cardamom and vanilla bean, Serve with ricotta cream and crushed pistachios.
  • Ricotta cream-.Beat cheese, icing sugar and cinnamon in small bowl with electric mixer until smooth. Stir in milk.

Nutrition Facts : Calories 444, Fat 2.4, SaturatedFat 0.3, Cholesterol 0.1, Sodium 24.6, Carbohydrate 94.7, Fiber 6.8, Sugar 79.3, Protein 3.6

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