Spiced Fruit Compote With Ricotta Cream Recipes
HOT SPICE FRUIT COMPOTE
For a refreshing dessert made quickly and with less money, try this recipe. The fruits compliment each other well and the topping add so much extra flavor.-Helen Austin, Grand Rapids, Ohio
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a 2-1/2-qt. baking dish, combine the pineapple, peaches, apricots, pears and cherries; set aside. In a small saucepan, combine the remaining ingredients. Bring to a boil over medium heat; pour over fruit. Bake uncovered, at 350° for 25-30 minutes or until bubbly. Discard cloves. Serve warm.
Nutrition Facts :
SPICY FRUIT COMPOTE
Looking for a fruit dessert? Then check out this spicy compote that's perfect for French cuisine.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, mix all ingredients until blended. Heat to boiling over medium high heat; reduce heat to low. Simmer uncovered 8 to 12 minutes or until pears are tender.
- Let stand at room temperature 10 minutes. Remove cinnamon sticks. Serve compote warm or cold.
Nutrition Facts : Calories 180, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 3 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 34 g, TransFat 0 g
SPICED FRUIT COMPOTE
Cinnamon, cloves and ginger spice up convenient canned fruit in this warm medley that's ideal for a cool morning. The recipe was sent in by Thelma Hale from Osborne, Kansas.
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag., In a large saucepan, combine the orange juice, raisins, brown sugar, salt and ginger. Add spice bag; bring to a boil. Reduce heat and simmer for 8 minutes. Add fruit; simmer for 3 minutes. Discard spice bag. Serve fruit warm or cold with a slotted spoon.
Nutrition Facts :
SPICED DRIED FRUIT COMPOTE
The East Village Ukrainian restaurant Veselka serves the Sviata Vecheria, a traditional 12-dish dinner that is meatless and dairy-free. It is eaten before Mass on Christmas Eve and is followed, on Christmas morning, by a prodigious feast of ham and sausages. Sviata Vecheria ends with uzvar, a sweet, spiced compote of dried fruit.
Provided by Julia Moskin
Categories quick, dessert
Time 30m
Yield 2 quarts
Number Of Ingredients 9
Steps:
- In a deep nonreactive pot, combine apples, pears, prunes and raisins. Carefully peel lemon, adding yellow peel to pot and leaving white pith behind. Squeeze juice from lemon into pot.
- Stir in remaining ingredients. Liquid should cover fruit by at least one inch; add water if necessary. Cover and bring to a boil, then simmer until fruit is very tender but not mushy, 15 to 20 minutes.
- Remove and discard lemon peel, cinnamon and cloves. Taste and adjust seasonings with more honey and lemon juice; compote should not be overly sweet. Serve warm.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 25 grams, TransFat 0 grams
MIXED BERRY COMPOTE
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
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
SPICED FRUIT COMPOTE WITH RICOTTA CREAM
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
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
SERIOUSLY GOOD SPICED FRUIT COMPOTE
Serve as it is, or with a dollop of mind-that-waistline mascarpone
Provided by Ruth Watson
Categories Dessert, Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Put all the ingredients, except the fruits, into a large saucepan and slowly bring to the boil, uncovered. Boil the syrup for 5 minutes then remove the pan from the heat.
- Top and tail the oranges, then slice off the skin and every scrap of pith, using a small, sharp kitchen knife. Cradle each orange in the palm of your hand, hold it over the saucepan and cut out the segments, letting them drop into the syrup. Squeeze any juice from the debris into the syrup, too, then discard.
- Add the apricots and plums to the syrup and return the saucepan to a medium heat. Bring to the boil, then simmer the fruits for 10 minutes. Leave to cool, then chill for at least 2 hours.
- Serve the poached fruits just as they are or as a brûlée: whisk the milk into the fromage frais to loosen it a little, then divide the fruits and enough juice to cover them, among six ovenproof ramekins and spoon on the fromage frais, thickly. Dust with caster sugar and then 'burn' the sugar with a blow-torch. (Or put the ramekins on a heavy baking sheet, place it under a very hot grill and leave for 1-2 minutes until the sugar has caramelised.)
Nutrition Facts : Calories 380 calories, Fat 1 grams fat, Carbohydrate 73 grams carbohydrates, Sugar 25 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium
SPICED FRUIT COMPOTE FOR 2
Make and share this Spiced Fruit Compote for 2 recipe from Food.com.
Provided by jrthrmn
Categories Fruit
Time 5m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Heat fruit cocktail (with syrup) and allspice to boiling. Serve warm. Nice in winter.
Nutrition Facts : Calories 65.5, Fat 0.1, Sodium 7, Carbohydrate 17.1, Fiber 1.2, Sugar 15.9, Protein 0.5
SPICED FRUIT COMPOTE
Categories Dessert Dried Fruit Fig Pear Apricot White Wine Fall Chill Vegan Cinnamon Clove Simmer Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Stir first 5 ingredients in large saucepan over medium heat until sugar dissolves. Add remaining ingredients; simmer until fruit is tender, about 15 minutes. Using slotted spoon, transfer fruit to bowl. Boil syrup in pan until reduced to 1/2 cup, about 7 minutes. Pour over fruit. Cool. Cover; chill until cold, about 3 hours. (Can be made 3 days ahead. Keep chilled.)
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