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
SWEET DRIED FRUIT COMPOTE
Steps:
- Combine 2 cups of the water with the dried fruit in a large bowl. Let soak for 1 hour.
- In a small saucepan, combine the remaining 2 cups of water, orange juice, sugar, and lemon zest over medium-high heat. Add the fruit and the soaking liquid to the pan. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and add the cinnamon and clove. Simmer 40 minutes, stirring occasionally, until the fruit has softened and the mixture has thickened. Remove from the heat and set aside to cool. Serve warm or cold.
- Cook's Note: If using store bought dried fruit, chop the pieces into 1/2-inch chunks and simmer the mixture an additional 15 to 20 minutes.
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.
DRIED FRUIT COMPOTE - POLISH KOMPOT
Polish dried fruit compote is a dessert of stewed fruit eaten year-round in Poland, but it is especially popular in the fall and winter. It uses summer's bounty that has been preserved by drying, and then reconstituted with sugar, water and spices. It is a traditional Christmas Eve (wigilia) dessert and originally was made with 12 dried fruits to represent the 12 apostles. When made thicker, it's wonderful served on toast or ice cream. It's also a great edible gift, but it must be refrigerated. It keeps for about 1 week. Cooking time approximate. Courtesy of Barbara Rolek.
Provided by Molly53
Categories Fruit
Time 25m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Bring fruit, water, cloves, cinnamon, zest, if using, and sugar to a boil, stirring frequently.
- Simmer, covered, for about 20 minutes or until fruit is tender and syrup has thickened slightly.
- Add more water if you like a looser consistency or reduce by further simmering for a thicker compote.
- Cool quickly and transfer to containers.
- Refrigerate for up to 1 week.
Nutrition Facts : Calories 69, Fat 0.3, SaturatedFat 0.1, Sodium 8.3, Carbohydrate 17.5, Fiber 0.5, Sugar 16.7, Protein 0.1
KHOSHAF -- DRIED FRUIT AND NUT COMPOTE (IRAN -- MIDDLE EAST) RECIPE
Provided by BobLongo
Number Of Ingredients 8
Steps:
- Rinse raisins & dried apricot halves under cold water, then place in a bowl, cover with 1 quart of cold water & let soak 2-3 hours. Put nuts in a bowl & cover with boiling water & let soak 45 minutes to soften them & freshen their taste. Transfer fruit & its macerating liquid to a serving bowl, then add the sugar & orange blossom water. Stir until sugar is dissolved. Rinse & drain the nuts & add to the fruit, mixing well. Serve immediately or refrigerate.
DRIED FRUIT COMPOTE
A healthy fruit compote with fat-free yoghurt for breakfast will keep your energy up until lunchtime
Provided by Good Food team
Time 10m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 253 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
KHOSHAF -- DRIED FRUIT AND NUT COMPOTE (IRAN -- MIDDLE EAST)
This recipe of soaked rather than stewed dried fruit was found in the 2002 cookbook, Mediterranean Street Food. Almost all of the long preparation time is the PASSIVE time needed for the fruits & nuts to soak.
Provided by Sydney Mike
Categories Sauces
Time 4h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse raisins & dried apricot halves under cold water, then place in a bowl, cover with 1 quart of cold water & let soak 2-3 hours.
- Put nuts in a bowl & cover with boiling water & let soak 45 minutes to soften them & freshen their taste.
- Transfer fruit & its macerating liquid to a serving bowl, then add the sugar & orange blossom water. Stir until sugar is dissolved.
- Rinse & drain the nuts & add to the fruit, mixing well.
- Serve immediately or refrigerate.
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