Fresh Fruit Compote With Home Made Granola Recipes

CONTEST-WINNING HOT FRUIT COMPOTE

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.

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!

OLD-FASHIONED FRUIT COMPOTE

Steps:

• Drain pineapple, peaches and oranges, reserving the juices; set drained fruit aside. In a Dutch oven, combine fruit juice, dried fruits, lemon zest strips and cinnamon stick. Bring to a boil. Reduce heat; cover and simmer until dried fruit is tender, about 30 minutes. Add reserved canned fruit and cherries; heat just until warmed through. Serve warm or at room temperature.

FRESH FRUIT COMPOTE

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.

FRESH FRUIT COMPOTE WITH HOME-MADE GRANOLA

Steps:

• To make the granola, preheat the oven to 180C/Fan 160C/Gas 4. Line a large baking tray with baking parchment.
• Pour the apple juice into a medium saucepan and bring to the boil. Continue boiling until the liquid has reduced by 2/3, and is syrupy. It's really important to get this bit right, as the apple syrup needs to be thick enough to lightly coat the oats.
• Add the oats and almonds to the pan with the apple syrup and stir until well combined. Tip everything on to the baking tray and spread out thinly. Bake in the centre of the oven for 15 minutes.
• Take the tray out of the oven and scatter the dried fruit over the top. Turn and mix everything with a spatula or spoon and put the tray back in the oven for another 5 minutes or until the oats are crisp and lightly golden. Remove from the oven and leave to cool on the tray, then tip the granola into an airtight tin or jar. This mixture is best eaten within 2 weeks.
• To make the compote, preheat the oven to 190C/Fan 170C/Gas 5. Peel the apples and cut them into quarters. Remove the cores and slice the apples thinly. Put the apples with the plums and half the sugar in a shallow ovenproof dish - a lasagne dish is ideal. Cover loosely with a sheet of foil and bake for 30 minutes.
• Take the dish out of the oven and add the whole berry fruits to the dish. Sprinkle with the remaining sugar and toss lightly together. Cover with foil and return to the oven for a further 15 minutes or until the fruit is soft and juicy but still holding its shape - it will continue to cook once you've taken it out of the oven. Leave the compote to cool, then tip it into a bowl and cover with cling film. It will keep in the fridge for up to 3 days.
• Serve the compote in bowls, topped with a couple of spoonfuls of the granola and some low-fat yoghurt if you like.