Rosy Red Fruit Compote Recipes

ROSY PEAR COMPOTE

Steps:

• In a 13-in. x 9-in. baking dish coated with cooking spray, arrange pears. In a saucepan, combine the cranberry sauce, sugar, lemon juice, cinnamon and ginger. Cook and stir until mixture comes to a boil; pour over pears. Top with oranges., Cover and bake at 350° for 30-35 minutes or until pears are tender. Serve warm. Garnish with cinnamon sticks if desired.

ROSY RHUBARB COMPOTE

Steps:

• Preheat the oven to 180C/ gas 4/fan 160C. Halve the rhubarb lengthways then cut into 5cm lengths. Put the fruit into a small roasting tin just large enough to hold it in a single layer (any larger and too much of the liquid will evaporate during cooking).
• Add the remaining ingredients and cover with foil. Cook in the oven for about 20 minutes or until the rhubarb is just tender.
• Lift the rhubarb from the cooking liquid with a slotted spoon and put it into a serving dish. Put the roasting tin with the cooking liquid back on the hob and bring to the boil. Bubble for about 5 minutes to reduce it slightly, then remove from the heat.
• Taste the rhubarb liquid - it should be tart without being sour - and stir in a little extra sugar if necessary, then pour it over the rhubarb. You can serve it warm or chill overnight and serve cold.

DRIED FRUIT COMPOTE

Steps:

• In a small saucepan, simmer together port wine and sugar over medium-high heat until the sugar has dissolved. Add dried fruit and dried cranberries. Bring mixture to a boil and reduce to a simmer for 5 minutes. Set aside to cool.
• Serve over frozen yogurt and garnish with toasted slivered almonds.

DRIED FRUIT COMPOTE

Steps:

• In a small saucepan, simmer together port wine and sugar over medium-high heat until the sugar has dissolved. Add dried fruit and dried cranberries. Bring mixture to a boil and reduce to a simmer for 5 minutes. Set aside to cool.
• Serve over frozen yogurt and garnish with toasted slivered almonds.

TROPICAL COMPOTE DESSERT

Steps:

• Drain tropical fruit, reserving 1/4 cup liquid. Combine tropical fruit and jalapeno in a 1-1/2-qt. slow cooker. Combine the sugar, ginger, cinnamon and reserved juice; pour over fruit. Cover and cook on low for 2 hours. Stir in the mandarin oranges, cherries and banana; cook 15 minutes longer., Place sponge cakes on dessert plates; top with compote. Sprinkle with coconut.

RUSSIAN FRUIT COMPOTE

Steps:

• Place the currants, raspberies and sugar in a pan with 2/3 cup water. Cover the pan and cook gently over low heat for 12-15 minutes, until the fruit is soft.
• Blend the arrowroot with a little water in a bowl and stir into the fruit. Bring back to a boil, stirring until thickened.
• Remove from the heat and cool slightly, then gently stir in the blacberry liqueur.
• Pour into 4 serving bowls and leave until cold, then chill. Serve topped wth spoonfuls of plain yogurt.

ROASTED FRUIT COMPOTE

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.

ROSY RED FRUIT COMPOTE

Steps:

• Prepare fruit and refrigerate separately up to one day before using.
• One hour before serving, toss fruit with PAMA, mint and add sugar to taste.
• Refrigerate until serving.
• To Serve: Put fruit into parfait or tulip glass and add a sprig of mint.