Maple Fruit Compote Recipes

EASY FRUIT COMPOTE

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.

CORN PANCAKES WITH MAPLE FRUIT COMPOTE

Steps:

• Mix together the cornmeal, salt, soda, flour and butter until the mixture resembles coarse meal. Add buttermilk and milk. Stir to moisten and form a batter.
• Combine fresh berries and slices of stone fruit with maple syrup to make the compote to serve with the pancakes.

MAPLE MOUSSE WITH MIXED BERRY COMPOTE

Steps:

• For Mousse:
• Place 2 tablespoons water in small bowl. Sprinkle gelatin over; let stand 10 minutes to soften. Whisk yolks, syrup and 4 tablespoons water in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 160°F, about 7 minutes. Remove from over water. Add gelatin mixture to yolk mixture; whisk to dissolve. Using electric mixture, beat mixture until cool and slightly thickened, about 8 minutes. Whip cream and maple flavoring in large bowl to medium-stiff peaks. Fold yolks mixture into whipped cream. Divide among 6 glasses. Cover; chill until mousse sets, about 4 hours. (Can be made 1 day ahead. Keep chilled.)
• For Compote:
• Puree raspberries in syrup in processor. Strain into heavy large saucepan. Boil 1 minute. Remove from heat. Add remaining berries; stir gently just until coated with sauce. Cool completely (berries will thaw as they sit). Spoon over mousse. Garnish with mint.