Indian Pudding With Dried Fruit Compote Recipes

TAPIOCA PUDDING WITH DRIED FRUIT COMPOTE

Steps:

• Cut up large pieces of fruit and combine in pot with cider, 1 1/2 tablespoons of the sugar, cinnamon and nutmeg. Bring to a simmer, and cook for 30 minutes. Drain.
• Beat egg white until foamy. Gradually beat in 3 tablespoons of sugar, beating until soft peaks form.
• Mix tapioca with remaining sugar, milk and yolk in saucepan, and let stand for 5 minutes.
• Cook and stir tapioca mixture over medium heat until it comes to full boil. Gradually add the egg white mixture, stirring just enough to blend. Stir in vanilla.
• Stir in stewed fruit; cool 20 minutes and serve warm, or refrigerate and serve chilled.

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 CRANBERRY COMPOTE

Steps:

• Combine all ingredients in heavy medium saucepan and bring to boil. Cover and remove from heat. Let stand until cranberries have absorbed liquid but are still slightly chewy, about 1 hour. Refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.)

DRIED FRUIT COMPOTE

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.

10-MINUTE WINTER FRUIT COMPOTE

Steps:

• Tip the dried fruit, orange juice and whole spices into a microwaveable bowl. Microwave on High for 4-5 mins, stirring halfway through until the juices become sticky and the fruits are plump.
• Leave the compote to stand for a minute and serve in bowls with spoonfuls of yogurt or fromage frais.

DRIED FRUIT COMPOTE

Steps:

• Combine the prunes, apricots, cherries, cinnamon, cardamom, ginger, and salt in a saucepan and add water to cover. Soak overnight, if possible, or for a few hours before cooking.
• Bring the mixture to a boil over high heat, then lower the heat and gently simmer for about 1 hour, until the fruit is very, very soft and the liquid is syrupy. Stir in the lemon juice and remove from the heat. Remove and discard the cinnamon sticks.
• Goes with Best Oatmeal Ever (page 128), Creamy Millet (page 136), and Creamiest Buckwheat (page 138).
• You can use dried apples, pears, figs, or any combination of dried fruit to equal 3 cups.
• The compote is a versatile condiment that crosses culinary boundaries and can be used on both sweet and savory dishes. Stir it into yogurt, spoon it alongside a sweet potato, or serve it atop oatmeal. You can even use it like jam: spread a dollop on a piece of toast with almond butter.
• Store in an airtight container in the refrigerator for 7 days or in the freezer for 2 months.
• (per serving)
• Calories: 303
• Total Fat: 0g (0g saturated, 0g monounsaturated)
• Carbohydrates: 70g
• Protein: 3g
• Fiber: 12g
• Sodium: 85mg

DRIED FRUIT COMPOTE

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.

INDIAN PUDDING WITH DRIED-FRUIT COMPOTE

Steps:

• Make pudding:
• In a heavy saucepan stir together milk and cornmeal and bring to a simmer, stirring. Stir in molasses, ginger, cinnamon, and a pinch salt and simmer mixture, stirring, 30 minutes, or until very thick. Add butter, stirring until melted. Remove pan from heat and cool pudding 20 minutes, covered.
• Make compote:
• In a saucepan simmer cider, brown sugar, water, and lemon juice, stirring occasionally, until sugar is dissolved. Add fruits and simmer 5 minutes more, or until fruits are softened and plumped up.
• Put a spoonful of pudding in each of 8 shallow bowls or soup plates using a 2-ounce (1/4 cup) ice-cream scoop and top with some compote.