Dried And Fresh Fruit Compote Recipes

DRIED FRUIT COMPOTE WITH FRESH APPLE AND PEAR

Steps:

• Cut large pieces of dried fruit into smaller pieces.
• Combine all of the ingredients in a saucepan and bring to a boil. Reduce heat, cover and simmer 5 minutes. Turn off heat and allow fruit to steep for 30 minutes or longer. Remove cinnamon stick and orange and lemon zest. Serve topped with whipped cream or yogurt if desired, or stir into your morning yogurt.

DRIED FRUIT COMPOTE

Steps:

• In a large bowl combine all of the dried fruit and add enough hot water to cover by an inch. Soak for 20 minutes. Drain the mixture.
• In a saucepan combine the fruit with the sugar, the lemon and orange zests, the lemon juice, and the water and bring to a boil. Reduce heat and simmer the mixture for 10 to 20 minutes, or until the fruit is tender. Remove the pan from the heat and let the compote cool. The compote will keep for a week if covered and chilled. Serve the compote at room temperature with ice cream.

DRIED AND FRESH FRUIT COMPOTE

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.

DRIED FRUIT COMPOTE WITH FRESH APPLE AND PEAR

Steps:

• Cut large pieces of dried fruit into smaller pieces.
• Combine all of the ingredients in a saucepan and bring to a boil. Reduce heat, cover and simmer 5 minutes. Turn off heat and allow fruit to steep for another 30 minutes or longer. Remove cinnamon stick and orange and lemon zest. Serve topped with whipped cream or yogurt if desired, or stir into your morning yogurt.

DRIED FRUIT COMPOTE

Steps:

• Combine dried fruit in bowl with cloves, cinnamon sticks and rind.
• Place tea bags and sugar in a jug.
• Cover with boiling water, stir till sugar is dissolved.
• Stand for 5 minutes.
• Discard tea bags, pour over fruit.
• Chill, covered overnight.
• Serve with yoghurt.

FRESH FRUIT COMPOTE

Steps:

• In a sauce pan, add water first then the rest of the ingredients except for the flavoring.
• Simmer gently for 30 minutes.
• Add flavoring.
• Serve with whipped cream or over cake.
• I like it plain for breakfast!

DRIED FRUIT AND FRESH GRAPEFRUIT COMPOTE

Steps:

• Combine first 6 ingredients in heavy medium saucepan. Simmer until fruit is tender, about 10 minutes. Transfer fruit to medium bowl using slotted spoon. Boil poaching liquid until syrupy, about 5 minutes. Pour syrup over fruit. Refrigerate until well chilled.
• Cut all peel and white pith from grapefruit. Working over bowl to catch juices, cut between membranes to remove sections. Add grapefruit to bowl. (Can be made 2 days ahead. Cover poached fruit and grapefruit separately and chill.) Drain grapefruit sections, reserving juice, and add to poached fruit. Thin syrup with grapefruit if desired and serve.

DRIED FRUIT COMPOTE

Steps:

• Put all fruits in a large bowl.
• Sprinkle with sugar and rosewater.
• Add water to cover and stir.
• Cover with plastic wrap and leave fruits overnight in fridge.
• Transfer mixture to saucepan and add extra liquid to cover if needed.
• Tie coriander seeds in muslin and add to water with the orange zest.
• Bring to boil and then reduce heat and simmer 10 minutes.
• Allow to cool and remove coriander seeds and stir in lemon juice.
• Serve warm or cold, sprinkled with almonds and pine nuts with yoghurt on the side.

DRIED FRUIT COMPOTE

Steps:

• Put the dried fruit into a small pan with the cinnamon and apple juice, give everything a stir then simmer for 5 mins until the apple juice is syrupy. Remove from the heat and allow to cool.
• Divide the yogurt between 4 bowls then top with the compote and granola.

DRIED FRUIT COMPOTE

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.