ROSY PEAR COMPOTE
Pears and cranberries bring down-home flair to this comforting compote-a heartwarming way to cap off any autumn meal. Lorraine Darocha, Berkshire, Massachusetts, suggests, "It's also delicious spooned over a cool scoop of sherbet."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a 13-in. x 9-in. baking dish coated with cooking spray, arrange pears. In a saucepan, combine the cranberry sauce, sugar, lemon juice, cinnamon and ginger. Cook and stir until mixture comes to a boil; pour over pears. Top with oranges., Cover and bake at 350° for 30-35 minutes or until pears are tender. Serve warm. Garnish with cinnamon sticks if desired.
Nutrition Facts :
RED BERRY FRUIT COMPOTE (GERMAN ROTE GRüTZE)
This light, fruity dessert is a German summertime staple - a mixed berry compote with custard. The fruity mix is ideal as a topping for granola or stirred through ice cream
Provided by Good Food team
Categories Dessert
Time 30m
Yield Serves 6 with leftovers
Number Of Ingredients 12
Steps:
- In a large saucepan over a medium heat, cook the fruits in their juices and syrup, along with 150ml of the cranberry juice, the vanilla extract, cinnamon, sugar and rosewater for about 20 mins or until the fruits are soft.
- In a separate bowl, mix the remaining cranberry juice with the cornflour until it becomes smooth and milky without any lumps. Pour slowly into the hot fruit and continue stirring until mixed in well - the compote will thicken after a couple of mins. Remove from the heat and leave to cool. Transfer to a bowl, cover and chill in the fridge for a few hours before serving for best results in texture and flavour. Will keep for up to 1 week.
- Serve the compote in ramekins, small bowls or clean jam jars, with a generous dollop of vanilla custard. Sprinkle the chocolate shavings and pomegranate seeds on top, and finish with the mint leaves.
Nutrition Facts : Calories 171 calories, Fat 2 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
ROSY RHUBARB COMPOTE
A low in fat, vibrant dessert to impress your guests
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 55m
Number Of Ingredients 6
Steps:
- Preheat the oven to 180C/ gas 4/fan 160C. Halve the rhubarb lengthways then cut into 5cm lengths. Put the fruit into a small roasting tin just large enough to hold it in a single layer (any larger and too much of the liquid will evaporate during cooking).
- Add the remaining ingredients and cover with foil. Cook in the oven for about 20 minutes or until the rhubarb is just tender.
- Lift the rhubarb from the cooking liquid with a slotted spoon and put it into a serving dish. Put the roasting tin with the cooking liquid back on the hob and bring to the boil. Bubble for about 5 minutes to reduce it slightly, then remove from the heat.
- Taste the rhubarb liquid - it should be tart without being sour - and stir in a little extra sugar if necessary, then pour it over the rhubarb. You can serve it warm or chill overnight and serve cold.
Nutrition Facts : Calories 157 calories, Carbohydrate 33 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
ROSY RED FRUIT COMPOTE
Make and share this Rosy Red Fruit Compote recipe from Food.com.
Provided by Charlotte J
Categories Cherries
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare fruit and refrigerate separately up to one day before using.
- One hour before serving, toss fruit with PAMA, mint and add sugar to taste.
- Refrigerate until serving.
- To Serve: Put fruit into parfait or tulip glass and add a sprig of mint.
Nutrition Facts : Calories 48.2, Fat 0.2, Sodium 0.8, Carbohydrate 12.1, Fiber 1.8, Sugar 8.6, Protein 0.9
STONE FRUIT COMPOTE
From Everyday Food. They suggest using peaches, nectarines, and plums as the stone fruit options; the fruit should total about 3/4 lb. In place of the cinnamon and lemon zest, you can also use 1 star anise and 2 allspice berries.
Provided by Keee8698
Categories Plums
Time 17m
Yield 1 1/3 cup, 15 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a small saucepan.
- Cook over medium-high heat, stirring occasionally, until fruit is soft, about 8-12 minutes.
- Transfer to a pint-sized jar and let cool.
- Store covered in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 8.5, Sodium 8, Carbohydrate 2.3, Sugar 2.3
FRESH FRUIT COMPOTE
The bits of plum and cherry peelings give this compote a wonderful color. If you don't like the peeling bits, simply peel fruit completely. Great over pound cake. Top with a bit of whipped cream.
Provided by Aroostook
Categories Fruit
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 76.6, Fat 0.2, Sodium 2.4, Carbohydrate 19.9, Fiber 3.1, Sugar 14.8, Protein 0.6
TROPICAL FRUIT COMPOTE
Based on a recipe from Heidi Haughy Cusick's book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, "The plethora of fruit available year-round for the picking contributes to its popularity as dessert all over the Caribbean. Here is a recipe that combines tropical fruits with a syrupy glaze of rum-flavored guava jelly. It is inspired by one that appeared in an old recipe collection from the island of St. Vincent. For a special occasion, serve the compote over Banana Coconut Bread and top it with a little whipped cream." I haven't tried this yet.
Provided by mersaydees
Categories < 30 Mins
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine sugar, guava jelly, orange zest, and water in a small saucepan. Bring to a boil and boil 1-2 minutes.
- Strain and cool, then stir in the rum.
- Arrange cubed fruits in a serving bowl. Pour the cooled guava mixture over the fruit and gently toss to mix using a wooden spoon.
- Chill until ready to serve.
- Garnish with dried coconut.
Nutrition Facts : Calories 67, Sodium 5.5, Carbohydrate 15.8, Fiber 0.5, Sugar 12.3, Protein 0.1
SWEDISH FRUIT COMPOTE
Found online; posting for ZWT6 (Scandinavia/Sweden) **Chilling time not included in prep/cooking time**
Provided by AZPARZYCH
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Clean all berries separately.
- Pick over and discard inferior berries.
- Hull strawberries, cutting the larger ones in half.
- Set all berries aside in separate bowls.
- Combine apple-juice concentrate, water and maple syrup in a medium saucepan
- Place potato or cornstarch in a small bowl and stir in 1/4 cup of the apple-juice mixture; add starch back to pan.
- Add blueberries and cinnamon and bring to a simmer (mixture will be cloudy at first) until mixture turn clear and transparent
- Carefully stir in blackberries and strawberries and remove from heat.
- Refrigerate and let cool completely.
- Gently stir in raspberries.
- Serve in goblets or large wine glasses and garnish each portion with a sprig of mint.
Nutrition Facts : Calories 160.5, Fat 0.8, SaturatedFat 0.1, Sodium 11.4, Carbohydrate 39.3, Fiber 6.8, Sugar 28.4, Protein 2
HOT FRUIT COMPOTE FOR PASSOVER OR ALL YEAR ROUND
Most people like to serve compote for dessert on Passover to help alleviate the effects of the matza and because there aren't too many easy or good Passover desserts. I got this recipe from a Passover cookbook called "Let My People Eat"
Provided by Caryn Gale
Categories Dessert
Time 40m
Yield 1 1/2 quarts
Number Of Ingredients 12
Steps:
- Cut the dried fruit into bite size pieces.
- (Some leave it whole because it looks nicer, but I find it hard to eat).
- Place in pot with raisins, sugar if desired, cinnamon stick, lemon juice, fresh orange juice plus zest, 1 cup of orange juice, and water.
- Cover and bring to a boil over high heat and then turn to simmer and let cook slowly for 25-30 minutes or until fruit gets soft.
- Check to make sure the fruit mixture does not get too thick.
- You may have to add extra orange juice or water.
- Remove from heat.
- Stir in brandy.
- Allow to cool at least 2 hours to absorb the liquid.
- Cover and refrigerate.
- Serve warm with slivered almond garnish.
Nutrition Facts : Calories 1566.9, Fat 4.2, SaturatedFat 0.4, Sodium 59.5, Carbohydrate 405.8, Fiber 30.1, Sugar 222.5, Protein 19.9
WINTER FRUIT COMPOTE
Very versatile fruit dish that's easy to prepare. My favourite dried fruits to use are raisins and dried apricots.
Provided by Lennie
Categories Sauces
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan, combine sugar, water and ginger; bring to a boil over high heat.
- Add dried fruit and bring back to a boil; immediately reduce heat to low simmer.
- Cook, uncovered, until fruit is not quite tender, about 5 minutes.
- Add cranberries and simmer, stirring occasionally, until cranberries pop.
- Stir in orange and apple.
- Remove from heat and allow to cool down.
- For dessert, serve warm over ice cream, or at room temperature over a plain cake, such as angel food cake or pound cake.
- Can also be served with yogurt; makes a particularly nice breakfast.
BAKED FRUIT COMPOTE
This is one of the best fruit compotes I've ever tasted. Perfect for the winter months, and great over ice cream or whatever you want.
Provided by BlueHyacinth
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350. Have ready a 2 - 2 1/2 quart shallow baking dish.
- Dissolve sugar in wine.
- Put dried and canned fruits in baking dish, add wine mixture and stir to mix. Cover with foil.
- Bake 1 hour, or until most of the liquor is absorbed. Uncover, cool and transfer to serving dish; cover and regrigerate overnight.
Nutrition Facts : Calories 353.6, Fat 0.4, Sodium 25.4, Carbohydrate 85.2, Fiber 5.5, Sugar 53.5, Protein 2.4
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