DRIED FRUIT COMPOTE
This dried fruit compote recipe is the perfect ending to a filling Passover Seder feast. It also works well for a Shabbat dessert or Tu B'Shvat treat.
Provided by Giora Shimoni
Categories Dessert
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a medium saucepan, add the dried pitted prunes, dried apricots, and golden raisins. Add enough water to just cover the fruit. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally.
- Add the sugar, lemon peel, whole cloves, and ground allspice. Stir until the sugar dissolves, adding a little water if the mixture seems dry.
- Continue to simmer gently, uncovered, for 10 to 15 minutes or until the fruit has softened, and the syrup is thick.
- Remove lemon peel and cloves, and discard.
- Chill several hours before serving, garnished with chopped walnuts, if desired.
Nutrition Facts : Calories 199 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 41 g, Fat 0 g, ServingSize 8 servings, UnsaturatedFat 0 g
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.
HOT FRUIT COMPOTE
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
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
DRIED FRUIT COMPOTE
Provided by Moira Hodgson
Categories easy, dessert
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Simmer the fruit in water to cover for about 15 to 20 minutes, or until soft. Remove to a bowl and reduce liquid in saucepan to half a cup.
- Add the orange and lemon peel, honey and orange juice. Stir until honey has melted, correct sweetening and pour the mixture over the fruit. Leave at room temperature.
- Just before serving, sprinkle the fruit with the almonds. Serve the creme fraiche separately.
BLUEBERRY COMPOTE
This blueberry compote goes beautifully in the morning on hot pancakes.
Provided by alisadiomin
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 12
Number Of Ingredients 3
Steps:
- Combine 1/2 the blueberries, sugar, and water in a small, heavy saucepan. Bring to a boil. Reduce heat and let simmer, stirring often, until blueberries burst, about 10 minutes.
- Stir remaining blueberries into the simmering mixture. Continue to simmer until compote thickens and coats the back of a spoon, about 8 minutes.
Nutrition Facts : Calories 40.8 calories, Carbohydrate 10.2 g, Fat 0.2 g, Fiber 1 g, Protein 0.2 g, Sodium 0.6 mg, Sugar 8.7 g
HOT FRUIT COMPOTE FOR PASSOVER OR ALL YEAR ROUND
Most people like to serve compote for dessert on Passover to help alleviate the effects of the matza and because there aren't too many easy or good Passover desserts. I got this recipe from a Passover cookbook called "Let My People Eat"
Provided by Caryn Gale
Categories Dessert
Time 40m
Yield 1 1/2 quarts
Number Of Ingredients 12
Steps:
- Cut the dried fruit into bite size pieces.
- (Some leave it whole because it looks nicer, but I find it hard to eat).
- Place in pot with raisins, sugar if desired, cinnamon stick, lemon juice, fresh orange juice plus zest, 1 cup of orange juice, and water.
- Cover and bring to a boil over high heat and then turn to simmer and let cook slowly for 25-30 minutes or until fruit gets soft.
- Check to make sure the fruit mixture does not get too thick.
- You may have to add extra orange juice or water.
- Remove from heat.
- Stir in brandy.
- Allow to cool at least 2 hours to absorb the liquid.
- Cover and refrigerate.
- Serve warm with slivered almond garnish.
Nutrition Facts : Calories 1566.9, Fat 4.2, SaturatedFat 0.4, Sodium 59.5, Carbohydrate 405.8, Fiber 30.1, Sugar 222.5, Protein 19.9
HOT FRUIT COMPOTE
When you don't have access to fresh fruits & don't want to use the dried ones, open up the cans!
Provided by Sydney Mike
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Combine first 4 ingredients in a 1 1/2 quart casserole.
- In saucepan, combine rest of ingredients except maraschino cherries.
- Heat & stir until sugar is dissolved & butter melted.
- Pour over fruit & bake 25 minutes until heated.
- If desired, garnish with cherries & serve.
WARM FRUIT COMPOTE
Although this crock pot dish is made with canned fruit, fresh fruit could be substituted for most of it! The recipe comes from a Taste of Home booklet, 'all-time best slow cooker Recipe Cards,' from Mar 06.
Provided by Sydney Mike
Categories Pineapple
Time 2h10m
Yield 14 serving(s)
Number Of Ingredients 5
Steps:
- In a 5-quart crock pot, combine first 4 ingredients, then top with pie filling.
- Cover & cook on high 2 hours or until heated through, then serve.
WARM WINTER FRUIT COMPOTE
Steps:
- Combine all ingredients in a large saucepan. Cover and simmer 20 minutes. Remove cover and simmer an additional 35 minutes or until liquid is reduced to desired consistency. Serve warm with turkey or pork.
- Recipe note: Compote may be made ahead of serving time. Cover and store in refrigerator. Reheat to a simmer for 10 minutes before serving.
- Garnish with sprigs of fresh rosemary, if desired.
DRIED AND FRESH FRUIT COMPOTE
Sounds great but is as yet untried by me - so many great recipes and so little time !!! Preparation/cooking time does not include time soaking overnight.
Provided by katew
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all dried fruits.
- Cover with boiling water.
- Leave in a sealed container overnight to soften.
- Peel all fresh fruits and cut into quarters.
- Place in saucepan and cover with water.
- Bring to boil and simmer till soft - about 15 - 20 minutes.
- When soft, drain and combine with drained dried fruit.
- Allow to cool, refrigerate before serving.
- Can be served hot or cold.
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.
STRAWBERRY COMPOTE
This simple strawberry compote has the consistency of a chunky fruit syrup and will liven up yogurt, oatmeal, scones, and ice cream. It also makes the most delicious topping for crepes! The touch of balsamic gives it a pop of acidity and a deeper flavor. Feel free to mash the berries with a fork or potato masher for a smoother consistency. Refrigerate for up to 1 week.
Provided by France C
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 16
Number Of Ingredients 4
Steps:
- Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.
- Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 9.5 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 18.7 mg, Sugar 8.4 g
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- To prepare compote, combine 2 cups water, 1/4 cup sugar, 1/2 teaspoon cinnamon, and dried fruit in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until thick.
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- Place the fruit in a large heavy saucepan and just cover with boiling water. Cover the pan with a lid and leave to stand for 30 minutes.
- Add the cinnamon stick and orange peel to the pan. If necessary, top up the water to barely cover the fruits. Return the lid to the pan and heat over a low flame until just simmering.
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