Spirited Fruit Compote Recipes

HOT FRUIT COMPOTE

Hot Fruit Compote image

Perfect for cold weather! An excellent brunch dish or side for waffles, pancakes, scones, or shortbread. Also great served warm over vanilla ice cream! For best results, use canned fruits that do not have corn syrup or other sweeteners added. Add up to 1/2 cup more brown sugar for a sweeter dish. Virgin coconut oil can be used in place of the butter.

Provided by METG

Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes

Time 30m

Yield 8

Number Of Ingredients 7

Ingredients

1 (16 ounce) can pears in juice
1 (15 ounce) can peaches in juice
1 (15 ounce) can pitted cherries in water
1 cup quick-cooking oats
½ cup brown sugar, divided
1 teaspoon ground cinnamon
2 tablespoons butter, cut in small pieces

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
Pour pears, peaches, and cherries with their liquids into the prepared baking dish; stir. Stir oats and 1/4 cup brown sugar together in a bowl; sprinkle over the fruit mixture. Sprinkle remaining 1/4 cup brown sugar over the oat layer. Sprinkle cinnamon over the brown sugar. Arrange butter pieces evenly over the top.
Bake until hot, bubbly, and slightly brown at edges, about 20 minutes.

Nutrition Facts : Calories 197 calories, Carbohydrate 41.4 g, Cholesterol 7.6 mg, Fat 3.6 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 30.9 mg, Sugar 30.9 g

FROZEN COGNAC PARFAIT AND SPIRITED FRUIT COMPOTE

Frozen Cognac Parfait and Spirited Fruit Compote image

Categories Fruit Dessert Frozen Dessert Blueberry Strawberry Orange Cognac/Armagnac Summer Grape Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 17

Ingredients

Parfait
1 cup sugar
6 large egg yolks
1/4 cup light corn syrup
1/4 cup orange juice
2 cups chilled whipping cream
1/4 cup Cognac or brandy
1 1/2 teaspoons vanilla extract
Fruit compote
2 oranges
2 cups quartered hulled strawberries (about 12 ounces)
1 cup blueberries
1 cup seedless grapes, halved
1/3 cup sugar
2 tablespoons Cognac or brandy
1 teaspoon grated orange peel
1/2 teaspoon ground allspice

Steps:

Make parfait:
Using handheld electric mixer, beat sugar, egg yolks, corn syrup, and orange juice in large metal bowl to blend. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Beat until thermometer registers 160°F and parfait base is thick and billowy, about 8 minutes. Remove bowl from over water. Continue to beat until parfait base is cool, about 7 minutes.
In another large bowl, beat cream, Cognac, and vanilla until peaks form. Fold cream into parfait base in 3 additions. Transfer parfait to medium bowl, cover and freeze until firm, at least 4 hours and up to 2 days.
Make fruit compote:
Using small sharp knife, cut all peel and pith from oranges. Working over large bowl, cut between membranes, releasing orange segments into bowl. Mix in remaining ingredients. Let stand at least 30 minutes, or cover and chill up to 3 hours, tossing occasionally.
Assemble parfaits:
Scoop parfait into goblets. Spoon fruit compote over and serve.

SPICED DRIED FRUIT COMPOTE

Spiced Dried Fruit Compote image

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

Ingredients

1 cup dried apples, in bite-size pieces
1 cup dried pears, in bite-size pieces
1/2 cup pitted prunes
1/2 cup raisins
1 lemon, another to taste
1 cup honey, more to taste
1 cinnamon stick
4 whole cloves
2 quarts apple cider

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

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