Dried Fruit Compote With Goat Cheese Recipes

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DRIED FRUIT COMPOTE



Dried Fruit Compote image

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

1 cup dried plums (or prunes, pitted)
1 cup dried apricots
1 cup golden raisins
1/2 cup sugar
1 strip of lemon rind
2 whole cloves
1/4 teaspoon allspice
Garnish: walnuts (optional)

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

DRIED FRUIT COMPOTE



Dried Fruit Compote image

Provided by Sandra Lee

Time 17m

Yield 6 servings

Number Of Ingredients 6

1 1/2 cups port wine
1/4 cup sugar
1 cup mixed dried fruit
1/2 cup dried cranberries
Low-fat vanilla frozen yogurt, desired amount
Toasted slivered almonds, for garnish

Steps:

  • In a small saucepan, simmer together port wine and sugar over medium-high heat until the sugar has dissolved. Add dried fruit and dried cranberries. Bring mixture to a boil and reduce to a simmer for 5 minutes. Set aside to cool.
  • Serve over frozen yogurt and garnish with toasted slivered almonds.

DRIED FRUIT COMPOTE



Dried Fruit Compote image

Provided by Food Network

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 11

1/3 cup chopped dried apples
1/3 cup chopped dried pears
1/3 cup raisins
1/3 cup dried cranberries or cherries
2/3 cup dried apricots
1/4 cup sugar
1/2 tablespoon freshly grated lemon zest
1/2 tablespoon freshly grated orange zest
1/2 tablespoon fresh lemon juice, or to taste
1 cup water
Serving suggestion: ice cream.

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 FRUIT COMPOTE



Dried Fruit Compote image

Provided by Sandra Lee

Categories     dessert

Time 18m

Yield 6 servings

Number Of Ingredients 6

1 1/2 cups port wine
1/4 cup sugar
1 cup mixed dried fruit
1/2 cup dried cranberries
Low-fat vanilla frozen yogurt, desired amount
Toasted slivered almonds, for garnish

Steps:

  • In a small saucepan, simmer together port wine and sugar over medium-high heat until the sugar has dissolved. Add dried fruit and dried cranberries. Bring mixture to a boil and reduce to a simmer for 5 minutes. Set aside to cool.
  • Serve over frozen yogurt and garnish with toasted slivered almonds.

DRIED FRUIT COMPOTE



Dried Fruit Compote image

Provided by Moira Hodgson

Categories     easy, dessert

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/2 pound mixed dried fruit: apples, apricots, pears, peaches, prunes, figs
Cold water to cover
1 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1 tablespoon honey (or to taste)
Juice 1 orange
2 tablespoons chopped toasted almonds
1 cup creme fraiche

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 WITH CHEVRE



Dried Fruit Compote With Chevre image

Mound this wine-scented and herb-flavored fruit mixture over a round of fresh chevre (goat cheese) and accompany the colorful creation with thin slices of French baguette or mild flavored crackers. No need to follow the dried fruit quantities or choices exactly; use about 1 ½ cups total fruit, taking into account that a colorful variety will make the most stunning presentation. Recipe by: Paulette Mitchell

Provided by Impera_Magna

Categories     Cheese

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 14

1/2 cup sauterne (or other sweet white wine)
1/4 cup light raisins
1/4 cup dried blueberries
1/4 cup dried cranberries
1/4 cup finely chopped dried dates
1/4 cup finely chopped dried fig
1/4 cup finely chopped dried apricot
1 lemon, zest of, thin strips
1/4 cup fresh lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon honey
2 teaspoons minced fresh thyme
2 green onions, finely chopped (both white and green parts)
6 -8 ounces chevre cheese

Steps:

  • Bring the wine to a simmer in a small saucepan; remove from the heat. Add the raisins, blueberries, cranberries, dates, figs, and apricots; cover and let stand until the fruit is softened, about 30 minutes.
  • Meanwhile, whisk together the remaining ingredients, except the green onions and chevre.
  • When the fruit has softened, stir in the green onions and the lemon juice mixture.
  • Transfer the fruit compote to a covered container (preferably glass) and refrigerate for up to 2 weeks.
  • To serve, form the chevre into a 1 ½-inch thick round. Place the cheese on a platter; top and surround it with the fruit compote and its juices. Serve with a basket of bread or crackers; provide cheese spreaders and small spoons for serving.

Nutrition Facts : Calories 967, Fat 61.5, SaturatedFat 27.2, Cholesterol 89.6, Sodium 596.4, Carbohydrate 86.5, Fiber 8.6, Sugar 68.6, Protein 28

DRIED FRUIT COMPOTE WITH GINGER SYRUP



Dried Fruit Compote with Ginger Syrup image

Provided by Bon Appétit Test Kitchen

Categories     Fruit     Ginger     Brunch     Dessert     Low Fat     Vegetarian     Low Cal     Low Sodium     Winter     Healthy     Low Cholesterol     Simmer     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1 1/2 cups

Number Of Ingredients 2

1 12-ounce bottle strong ginger beer (such as Reed's)
1 cup mixed dried fruit (such as stemmed figs, apricots, cherries, prunes, raisins, and sliced candied ginger)

Steps:

  • Bring ginger beer, dried fruit, and 1 cup water to a boil in a small saucepan. Reduce heat to low and simmer until liquid becomes syrupy and mixture is reduced to 1 1/2 cups, 35-40 minutes. Let cool completely. DO AHEAD: Can be made 1 week ahead. Cover and chill.

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