Roasted Mixed Berry Compote Recipes

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EASY MIXED BERRY COMPOTE (10-MINUTE RECIPE)



Easy Mixed Berry Compote (10-Minute Recipe) image

Learning how to make berry compote is simple and should be a staple in every kitchen. This versatile mixed berry sauce/compote can be used in dozens of ways. Plus, this recipe is refined sugar-free and contains just three base ingredients!

Provided by Samira

Categories     Breakfast     Condiment     Dessert     Side

Time 7m

Number Of Ingredients 3

1.5 cups mixed berries (or individual berries (blueberry, raspberry, etc.), if preferred)
1 Tbsp maple syrup (or other sweetener (can be increased/decreased, to taste))
1/2 lemon, juiced ((can be increased/decreased, to taste))

Steps:

  • In a medium saucepan, add the berries and lemon juice and heat over medium-high heat for 3-4 minutes.
  • Bring the mixture to a boil, then reduce the heat slightly and heat for 2-3 more minutes. Occasionally press the berries, so they release more of their juices (though there's no need to mash them fully).
  • Add the maple syrup (or sweetener of your choice) towards the end of the cooking time and stir well. Feel free to adjust the amount of lemon juice/sweetener at any time.
  • Remove from the heat and either serve the fruit compote immediately or allow to cool and use later.

Nutrition Facts : ServingSize 0.25 cup, Calories 59 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 11 g

MIXED BERRY COMPOTE



Mixed Berry Compote image

A sweet mixed berry compote that goes perfect over ice cream or with yogurt in a parfait.

Provided by Nathan Plesnicher

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 5

2 teaspoons cornstarch
1 tablespoon brandy
4 cups fresh mixed berries with juices
½ cup white sugar
⅓ cup honey

Steps:

  • Dissolve cornstarch in brandy in a small bowl and set aside.
  • Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.

Nutrition Facts : Calories 124.1 calories, Carbohydrate 30.7 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.6 g, Sodium 1.4 mg, Sugar 27.9 g

MIXED BERRY COMPOTE



Mixed Berry Compote image

Use any mixture of berries in this simple, quick compote. It tastes great with the raspberry torte and over ice cream or pound cake. Active time: 5 min Start to finish: 5 min

Categories     Sauce     Berry     Dessert     Kid-Friendly     Quick & Easy     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 cups

Number Of Ingredients 4

3 tablespoons unsalted butter
1/4 cup packed light brown sugar
2 tablespoons fresh lemon juice
3 cups mixed berries (3/4 lb) such as raspberries, blackberries, and blueberries

Steps:

  • Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved. Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.
  • Serve warm or at room temperature.

ROASTED MIXED BERRY COMPOTE



Roasted Mixed Berry Compote image

Provided by Geoffrey Zakarian

Categories     dessert

Time 25m

Yield 1 cup

Number Of Ingredients 7

1 pint strawberries
1/2 pint blueberries
1/2 pint raspberries
1 to 2 teaspoons honey
1/4 teaspoon vanilla bean paste
1 teaspoon balsamic vinegar, plus additional for drizzling
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Cut the stems off the strawberries and slice any large ones in half. Add the strawberries to a colander along with the blueberries and raspberries and wash in the sink. Dry the berries on a sheet pan lined with paper towels, then transfer the berries to a large bowl.
  • Add the honey, vanilla bean paste, vinegar, salt and pepper. Gently fold together with a rubber spatula, being careful not to crush the berries.
  • Transfer the berry mixture to a 6- to 8-quart casserole dish and roast until the berries start to release their juices and slightly break down, about 15 minutes. Serve warm or at room temperature as a topping for pancakes, oatmeal, ice cream, cake and more, with additional drizzles of balsamic vinegar.

MIXED BERRY COMPOTE



Mixed Berry Compote image

Make and share this Mixed Berry Compote recipe from Food.com.

Provided by Abby Girl

Categories     Raspberries

Time 15m

Yield 3 cup

Number Of Ingredients 4

3 tablespoons butter
1/4 cup light brown sugar, packed
2 tablespoons fresh lemon juice
3 cups mixed berries (3/4 lb, such as raspberries, blackberries, and blueberries)

Steps:

  • Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved.
  • Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.
  • Serve warm or at room temperature.

ROASTED FRUIT COMPOTE



Roasted Fruit Compote image

Peach, plum, and apricot halves are topped with a sweet and spicy sugar mixture and baked until tender.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 40m

Yield 8

Number Of Ingredients 11

1 tablespoon soft butter
4 ripe firm peaches, peeled, halved, pitted
4 ripe firm plums peeled, halved, pitted
4 ripe firm apricots peeled, halved, pitted
½ cup Sugar In The Raw®
½ teaspoon ground cardamom or cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon grated lemon peel
3 tablespoons fresh lemon juice
Mascarpone cheese

Steps:

  • Heat oven to 400 degrees F. Butter 13x9-inch (3-quart) baking dish with 1 tablespoon butter. Place fruit in single layer, cut sides of fruit facing up, in dish. In small bowl, mix Sugar In The Raw, cardamom, ginger, nutmeg and lemon peel. Sprinkle sugar mixture generously over fruit. Drizzle lemon juice over fruit. Bake 20 minutes or until fruit is tender and juices are bubbly. Spoon fruit into 8 dessert dishes and drizzle with some of the roasting juices. Top with spoonfuls of mascarpone.

Nutrition Facts : Calories 168 calories, Carbohydrate 23.6 g, Cholesterol 21.3 mg, Fat 8.1 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 20 mg, Sugar 22.2 g

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