CONTEST-WINNING HOT FRUIT COMPOTE
"This sweet and colorful fruit compote is perfect with an egg casserole at a holiday brunch. It can bake right alongside the eggs, so everything is conveniently done at the same time," notes Joyce Moynihan in Lakeville, Minnesota.
Provided by Taste of Home
Categories Breakfast Brunch Lunch Side Dishes
Time 55m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar. , Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.
Nutrition Facts : Calories 193 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 3g fiber), Protein 1g protein.
HOLIDAY HOT FRUIT COMPOTE
"I threw this warm fruit dish together one Thanksgiving when I needed an additional side dish," Lisa Sharman says of her tangy combination of fresh apples and canned fruit. "It was such a hit that I'm still asked to bring it to family gatherings," she writes from Helena, Alabama.
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a 2-qt. baking dish coated with cooking spray, combine the apples, pineapple, pears and peaches. In a small bowl, combine the cranberry sauce, brown sugar, cinnamon, ginger and cloves. Stir into fruit mixture. Cover and bake at 350° for 45-55 minutes or until bubbly.
Nutrition Facts : Calories 131 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges
WINTER FRUIT COMPOTE WITH SELECTION OF CHEESE
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a 4-quart saucepan or pot bring the first 6 ingredients to a simmer. Stir slowly to dissolve the sugar in the liquid. Add the remaining ingredients except the lemon juice and the cheese. When the liquid comes to a boil, adjust the heat and simmer for about 20 minutes to marry the flavors and soften the fruit. Turn off the heat then stir in the lemon juice. With a slotted spoon remove the fruit to a bowl. Bring the remaining syrup to a simmer and reduce until lightly thickened or when the bubbles formed on the top become small. Remove the syrup for the heat and when it is cool pour it over the fruit. The compote can be held in the refrigerator for up to 4 days.
- Serve the compote at room temperature with the cheese.
THANKSGIVING FRUIT COMPOTE
Tastes like the holidays! Use as a side dish, dessert, or over ice cream or pound cake. I just eat it as is with a spoon. Originally from the McCormick spice company. Doubles and triples easily.
Provided by Kasha
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything in saucepan, simmer gently for 15 minutes, let cool.
DRIED FRUIT COMPOTE
Steps:
- Place all the dried fruit in a large rondeau.
- Add the red wine and port, almost covering the fruit. Add the spices. Season with fine sea salt and pimente d'espelette.
- Cook over medium heat until the fruit has absorbed all the liquid. Fold in the nuts and herbs.
TWELVE-FRUIT COMPOTE
Provided by Tony Litwinko
Categories Fruit Dessert Christmas Quick & Easy Low Cal Low Sodium Lemon Orange Dried Fruit Raisin White Wine Winter Healthy Vegan Cinnamon Clove Grape Bon Appétit California Fat Free Kidney Friendly
Yield Serves 12
Number Of Ingredients 11
Steps:
- Combine 3 cups water and sugar in heavy large saucepan. Stir over medium heat until sugar dissolves. Add mixed dried fruits, white wine, orange, lemon, raisins, dried cherries, cloves and cinnamon sticks. Simmer compote until fruits are tender and liquid is reduced to syrup, stirring occasionally, about 20 minutes. Mix in grapes. Cool compote to room temperature; cover tightly and refrigerate. (Can be prepared up to 3 days ahead. Keep refrigerated.) Spoon compote into stemmed goblets and serve.
FRUIT COMPOTE
Provided by Barbara Kafka
Categories one pot, appetizer, dessert
Time 19m
Yield 5 cups; 6 servings
Number Of Ingredients 11
Steps:
- Stir together pears, peaches, plums, sugar, orange juice, lemon juice, lemon zest and vanilla bean in a 2 1/2-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 9 minutes, stirring once.
- Remove from oven and uncover. Add cherries, raspberries and strawberries; re-cover and cook at 100 percent power for 2 minutes longer.
- Remove from oven and uncover. Stir gently and allow to stand, covered, for 5 minutes.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 0 grams, Carbohydrate 38 grams, Fat 1 gram, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 30 grams
ROASTED FRUIT COMPOTE
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
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
STONE-FRUIT COMPOTE
Enjoy this chunky fruit spread on toast with ricotta or spoon it over plain yogurt.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a small saucepan, combine fruit, honey, pinch of salt, water, and desired flavor combination (optional). Cook over medium-high, stirring occasionally, until fruit is soft, 8 to 12 minutes. Transfer to a pint-size jar and let cool.
Nutrition Facts : Calories 21 g
WARM COMPOTE OF AUTUMN FRUITS
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 10-12 servings
Number Of Ingredients 9
Steps:
- Using kitchen shears cut the prunes, apricots and apples in half. Cut the peaches and pears in thirds or quarters. To prevent the blades from sticking dip them in hot water from time to time.
- Place the fruit in a heavy non-stick saucepan. Add water to cover to a depth of three inches. Bring to a boil, reduce heat to moderate and simmer uncovered until the fruit is very soft and tender, about 20 minutes. Remove from the heat and allow to cool for 30 minutes, stirring occasionally.
- Sweeten the fruit to taste, using superfine sugar. The fruit should not be overly sweet. Add one-half cup of the Armagnac. Mix well, transfer to a bowl, cover and refrigerate at least 24 hours and up to three days so the flavors can mellow.
- Shortly before serving, reheat the fruit in a microwave oven or on top of the stove. Add a little more sugar and Armagnac if necessary. Stir.
- Serve warm, in bowls, topped with a scoop of ice cream.
FALL FRUIT COMPOTE
Steps:
- Bring apple juice, sugar, zest, and spices to a boil in a 2-quart saucepan, stirring until sugar is dissolved, and simmer 5 minutes. Add butter, pears, and dried fruit and simmer, uncovered, stirring occasionally, until pears are tender, about 25 minutes. Pour liquid through a sieve into another saucepan and boil until reduced to cup. Pour liquid back over fruit and stir in Calvados and lemon juice.
- Serve warm or at room temperature.
SLOW-COOKER WINTER FRUIT COMPOTE
On a wintry evening what's more cozy than compote, like this one with dried cranberries and apricots, apples, and easy canned pie filling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h10m
Yield 10
Number Of Ingredients 9
Steps:
- Place cinnamon stick in 1 1/2 to 2 1/2-quart slow cooker. Layer with apples, cranberries, raisins, apricots and pineapple with liquid. Sprinkle with sugar. Pour orange juice over top.
- Cover; cook on Low setting for 5 to 6 hours.
- Just before serving, gently stir mixture. Remove and discard cinnamon stick. Gently stir in pie filling, cutting peach slices into smaller pieces as necessary. Serve in small dessert dishes or if desired, serve warm over pound cake or ice cream.
Nutrition Facts : Calories 170, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 5 mg, Sugar 35 g
HOT FRUIT COMPOTE
This dish is so good in cool weather, especially around the holidays! I do not remember where I got the recipe from, but have made it for the Thanksgiving brunch I have with my in laws for the last 3 years. It is the one leftover they will take home! As usual, easy and delicious.
Provided by Bobtail
Categories Fruit
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- If you cannot find coconut macaroons, just toast 1 (7 oz.)or 1 (14 oz) bag of plain coconut, depends on how well you like coconut.
- Preheat oven to 400 degrees.
- Crumble macaroons over the bottom of a shallow cookie sheet for about 3 to 4 minutes, till lightly toasted, stirring occasionally.
- Let cool and sprinkle 1/2 of the macaroons in a lightly greased 2 1/2 quart casserole dish.
- Layer the remaining ingredients in the order given.
- Sprinkle the remaining macaroons on top.
- Cover and refrigerate for 8 hours or overnight.
- Remove from refrigerator and let stand for 30 minutes.
- Bake uncovered at 350 degrees for 35-45 minutes or until bubbly.
- Prep/cook time does not include refrigeration time.
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