Dried Fig Apricot And Cherry Compote Recipes

DRIED APRICOT-CHERRY COMPOTE

Dried Apricot-Cherry Compote image

Looking for a delicious dessert? Then check out this apricot-cherry compote made in slow cooker.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 8h5m

Yield 6

Number Of Ingredients 5

Ingredients

2 packages (6 ounces each) dried apricots
2 cans (5 1/2 ounces each) apricot nectar
1/2 cup sweetened dried cherries
1/3 cup sugar
2 teaspoons grated orange peel

Steps:

Mix all ingredients in 2- to 3 1/2-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours.
Serve warm or chilled. To chill, cool about 2 hours, then spoon compote into container; cover and refrigerate until chilled.

Nutrition Facts : Calories 235, Carbohydrate 65 g, Cholesterol 0 mg, Fiber 9 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg

GINGERBREAD WITH DRIED FIG, APRICOT AND CHERRY COMPOTE

Gingerbread with Dried Fig, Apricot and Cherry Compote image

Categories Bread Egg Ginger Dessert Bake Christmas Thanksgiving Fig Apricot Cherry Fall Cinnamon Molasses Bon Appétit

Yield Serves 8

Number Of Ingredients 14

Ingredients

3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted, cooled slightly
1 cup (packed) light brown sugar
1 cup mild-flavored (light) molasses
2 large eggs
1 cup hot water
2/3 cup chopped crystallized ginger (about 3 1/2 ounces)
Dried Fig, Apricot and Cherry Compote
Sweetened whipped cream

Steps:

Position rack in center of oven and preheat to 350°F. Generously butter and flour 12-cup Bundt pan. Sift flour, baking soda, ground ginger, cinnamon, cloves and salt into medium bowl. Combine melted butter and brown sugar in large bowl. Beat until well blended. Gradually beat in molasses. Beat in eggs. Add dry ingredients and beat until well blended. Gradually beat in hot water. Stir in chopped crystallized ginger.
Transfer batter to prepared pan. Bake until tester inserted near center of cake comes out clean, about 55 minutes. Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic; let stand at room temperature.)
Cut cake into wedges. Place on plates. Spoon some compote alongside each wedge. Garnish with sweetened whipped cream and serve.

DRIED FIG, APRICOT AND CHERRY COMPOTE

Dried Fig, Apricot and Cherry Compote image

Categories Sauce Ginger Fig Apricot Cherry Brandy Fall Vegan Bon Appétit

Yield Serves 8

Number Of Ingredients 8

Ingredients

2 1/2 cups water
1 cup sugar
2 cinnamon sticks, broken in half
1 8-ounce package dried Calimyrna figs, stemmed, figs halved lengthwise
1 6-ounce package dried apricots
1 cup dried tart cherries (about 4 1/2 ounces)
3/4 cup brandy
3 tablespoons chopped crystallized ginger

Steps:

Combine 2 1/2 cups water, sugar and cinnamon sticks in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Reduce heat to medium-low; cover and simmer 5 minutes. Add figs and simmer uncovered 3 minutes. Remove from heat. Mix in apricots, cherries and then brandy. Return to heat and simmer uncovered until all fruits are tender but still retain shape, about 10 minutes. Remove from heat. Stir in crystallized ginger. Cool. (Compote can be prepared 3 days ahead. Cover and refrigerate.) Serve at room temperature or chilled.

APRICOT-FIG COMPOTE

Apricot-Fig Compote image

This sweet-and-syrupycompote of apricots and figs is flavoredwith cardamom, fennel, and ginger, andserved with Greek yogurt.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 40m

Number Of Ingredients 8

Ingredients

1 piece (2 inches) peeled fresh ginger, thinly sliced
1/4 teaspoon fennel seeds
3 green cardamom pods, crushed with the flat side of a large knife, seeds reserved and pods discarded
2 tea bags, English breakfast or other black tea
6 ounces (about 1 cup) dried apricots, halved
2 ounces (about 1/3 cup) dried black figs, stemmed and quartered
1/4 cup sugar
Plain whole-milk yogurt, preferably Greek, for serving

Steps:

Bring 2 cups water, the ginger, fennel seeds, and cardamom seeds to a boil in a small saucepan. Add tea bags; remove from heat. Let stand 3 minutes. Remove bags with a slotted spoon and discard.
Add apricots, figs, and sugar to tea mixture in pan. Return to a boil. Reduce heat; simmer, partially covered, until fruits are tender and liquid is reduced to a thick syrup, 20 to 25 minutes. Compote can be served warm or at room temperature. Serve yogurt on the side, with a little of the syrup drizzled on top.

APRICOT DRIED FRUIT COMPOTE

Apricot Dried Fruit Compote image

In rural homes in Eastern Europe summer fruits are often dried for compotes in the winter. This fruit compote is rich in apricot, prunes and raisins.

Provided by morgainegeiser

Categories Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup dried apricot halves
1/2 cup pitted prune
1/2 cup raisins
3 cups water
1/4 cup sugar
1 (2 inch) cinnamon sticks
1 tablespoon lemon juice
1/4 teaspoon orange extract
ground allspice, if desired (optional)

Steps:

In a medium saucepan, combine all ingredients, except orange extract. Bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered, 20 minutes.
Remove and discard cinnamon stick.
Stir in orange extract.
Serve hot or cold.

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