EASY FRUIT COMPOTE
Learn how to make fruit compote with this easy recipe! You can make compote with fresh or frozen fruit. It's delicious on ice cream, yogurt, toast, pancakes, waffles and more! Recipe yields about 2 cups compote.
Provided by Cookie and Kate
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- To prepare the fruit: If you're using fresh strawberries or peaches, cut them into thin slices. If you're using small berries like blueberries or raspberries, you can use them whole. If you're using frozen fruit, no need to defrost or slice them before using.
- In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
- Once boiling, reduce the heat to medium. If you're using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
- Remove the compote from the heat. I'm generally satisfied with my compote at this point, but if the compote isn't sweet enough for your liking, you can stir in a more sweetener, to taste. If you'd like it to be more smooth, mash it some more.
- Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.
Nutrition Facts : ServingSize Estimate based on 1/4th of recipe made with blueberries and honey, Calories 97 calories, Sugar 20.1 g, Sodium 39.9 mg, Fat 0.4 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 24.7 g, Fiber 2.8 g, Protein 0.9 g, Cholesterol 0 mg
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.
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.
FALL FRUIT COMPOTE
Warm or cold, this fruit medley is a versatile staple for all your cooking needs:
Categories Dessert,Snack
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine 1 diced apple, orange juice, 1 diced pear, 1/4 cup of cranberries, cinnamon and ginger in a medium pot over medium heat. Cook until liquid almost evaporates, stirring occasionally, about 15 minutes.
- Add remaining apple, 1 diced pear and 1/2 cup of water; cook until the apple is just tender, about 8 minutes. Add orange zest, orange sections, remaining diced pear and remaining cranberries. Cook until heated through, stirring occasionally, about 2 to 3 minutes. Yields about 1/2 cup per serving.
Nutrition Facts : Calories 75 kcal
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.
STONE-FRUIT COMPOTE
Enjoy this chunky fruit spread on toast with ricotta or spoon it over plain yogurt.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a small saucepan, combine fruit, honey, pinch of salt, water, and desired flavor combination (optional). Cook over medium-high, stirring occasionally, until fruit is soft, 8 to 12 minutes. Transfer to a pint-size jar and let cool.
Nutrition Facts : Calories 21 g
FRESH FRUIT COMPOTE
Round out a meal with this fruit dessert, a colorful medley of apples, strawberries, peaches and pears that simmers in a simple lemon-and-honey sauce. Top off servings with low-fat vanilla yogurt, granola or both. It's a wonderful dessert that everyone will enjoy...and it features those good-for-you fruits that will help keep your and your family strong and healthy.-Kate Selner, St. Paul, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- Cut two 1-in.-long strips from lemon peel. Squeeze juice from lemon. In a large saucepan, combine the water, honey, lemon juice and lemon peel strips. Add the apples, peaches and pears. Bring to a boil. Reduce heat; cook, uncovered, for 15-20 minutes or until fruit is softened. , Remove from the heat; discard lemon peel. Using a slotted spoon, transfer fruit to a large bowl; discard poaching liquid. Stir in spreadable fruit, strawberries and grapes. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon. Top each serving with yogurt.
Nutrition Facts : Calories 166 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 14mg sodium, Carbohydrate 41g carbohydrate, Fiber 4g fiber), Protein 2g protein.
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