SPICED FRUIT COMPOTE
Cinnamon, cloves and ginger spice up convenient canned fruit in this warm medley that's ideal for a cool morning. The recipe was sent in by Thelma Hale from Osborne, Kansas.
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag., In a large saucepan, combine the orange juice, raisins, brown sugar, salt and ginger. Add spice bag; bring to a boil. Reduce heat and simmer for 8 minutes. Add fruit; simmer for 3 minutes. Discard spice bag. Serve fruit warm or cold with a slotted spoon.
Nutrition Facts :
SPICED MADELEINES
Make and share this Spiced Madeleines recipe from Food.com.
Provided by Chef mariajane
Categories Drop Cookies
Time 12m
Yield 30 madeleines
Number Of Ingredients 9
Steps:
- In a large mixing bowl, beat eggs and vanilla with an electric mixer on high speed for 5 minutes. Gradually beat in the sugar. Beat for 5-7 minutes, or till thick and satiny.
- In a medium mixing bowl sift together the flour, cinnamon, baking powder, and nutmeg. Sift one fourth of the flour mixture over the egg mixture: gently fold inches Fold in remaining flour by fourths Fold in the 1/2 cup butter or margarine. Spoon batter into greased madeleine molds, filling each one three-fourths full.
- Bake in a preheated 375F oven for 10-12 minutes, or till edges are golden and tops spring back. Cool in molds on a rack for 1 minute.
- Transfer cookies to a rack and cool. Sift powdered sugar over tops. Store in freezer.
Nutrition Facts : Calories 75, Fat 3.8, SaturatedFat 0.8, Cholesterol 28.2, Sodium 51, Carbohydrate 8.9, Fiber 0.2, Sugar 4.5, Protein 1.4
ORANGE MADELEINES
These pretty shell-shaped cookies are just right for your next tea or coffee party. They get an extra boost of orange flavor from grated orange peel.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 42m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Grease and flour twenty-four 3-inch madeleine molds. Beat egg white in small bowl with electric mixer on high speed until foamy. Beat in 1/4 cup of the granulated sugar, 1 tablespoon at a time. Continue beating until stiff and glossy; set meringue aside.
- Beat egg yolk, remaining 1/4 cup granulated sugar and remaining ingredients except powdered sugar in medium bowl with electric mixer on high speed 2 minutes, scraping bowl occasionally. Fold in meringue.
- Fill molds two-thirds full. Tap pan firmly on counter to remove air bubbles. Bake 10 to 12 minutes or until edges are light brown. Cool slightly before removing from pan. Cool on wire rack. Sprinkle with powdered sugar just before serving.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg
SERIOUSLY GOOD SPICED FRUIT COMPOTE
Serve as it is, or with a dollop of mind-that-waistline mascarpone
Provided by Ruth Watson
Categories Dessert, Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Put all the ingredients, except the fruits, into a large saucepan and slowly bring to the boil, uncovered. Boil the syrup for 5 minutes then remove the pan from the heat.
- Top and tail the oranges, then slice off the skin and every scrap of pith, using a small, sharp kitchen knife. Cradle each orange in the palm of your hand, hold it over the saucepan and cut out the segments, letting them drop into the syrup. Squeeze any juice from the debris into the syrup, too, then discard.
- Add the apricots and plums to the syrup and return the saucepan to a medium heat. Bring to the boil, then simmer the fruits for 10 minutes. Leave to cool, then chill for at least 2 hours.
- Serve the poached fruits just as they are or as a brûlée: whisk the milk into the fromage frais to loosen it a little, then divide the fruits and enough juice to cover them, among six ovenproof ramekins and spoon on the fromage frais, thickly. Dust with caster sugar and then 'burn' the sugar with a blow-torch. (Or put the ramekins on a heavy baking sheet, place it under a very hot grill and leave for 1-2 minutes until the sugar has caramelised.)
Nutrition Facts : Calories 380 calories, Fat 1 grams fat, Carbohydrate 73 grams carbohydrates, Sugar 25 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium
ORANGE COMPOTE
Orange compote can be used as a topping for yogurt, ricotta, or ice cream.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Makes 3/4 cup
Number Of Ingredients 4
Steps:
- In a medium saucepan, combine orange zest and slices, sugar, salt, and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until oranges collapse and liquid is syrupy, 12 to 15 minutes.
- Cool compote to room temperature.
ORANGE-DATE COMPOTE
Steps:
- Cut off peel and white pith from oranges. Working over large bowl, cut between membranes to release segments into bowl. Add dates to oranges. Whisk lemon juice, honey, and cornstarch in heavy small saucepan. Stir over medium heat until mixture boils and thickens slightly, about 4 minutes. Pour hot syrup over oranges and dates. Cool. (Can be made 6 hours ahead. Cover and chill.)
SPICED ORANGE COMPOTE
Make and share this Spiced Orange Compote recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place oranges in a shallow glass bowl.
- Mix orange juice, brown sugar, orange liqueur, allspice and cinnamon in a small saucepan.
- Heat to just boiling; pour over orange slices.
- Refrigerate, covered or overnight for flavors to blend. Garnish with mint.
Nutrition Facts : Calories 125.6, Fat 0.2, Sodium 3.1, Carbohydrate 31.5, Fiber 4, Sugar 27.1, Protein 1.7
SPICED MADELEINES
Look for madeleine molds at local cooking-supply stores.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24 large cookies
Number Of Ingredients 14
Steps:
- Brush two nonstick trays of twelve madeleine molds each with melted butter to coat; set aside.
- In a medium heatproof bowl, whisk together eggs, honey, and granulated sugar. Place the bowl over a saucepan of simmering water, and whisk until just warm to the touch. Remove, and beat using a handheld electric mixer on medium speed until mixture has doubled in volume, about 8 minutes. Beat in vanilla.
- In a small bowl, sift together flour, baking powder, salt, ginger, cinnamon, allspice, pepper, and cloves. Gently fold flour mixture into the batter in three additions. Add melted butter, and gently fold it in. Cover the bowl with plastic wrap, and set aside at room temperature for 30 minutes.
- Preheat oven to 400 degrees. Fill prepared molds three-quarters full. Using a small offset spatula, smooth the batter so that it's even with the surface of the molds.
- Bake until golden brown, 8 to 10 minutes. Immediately invert pans over a wire cooling rack, and let the madeleines cool slightly, shell side up. Dust with confectioners' sugar. Serve slightly warm or at room temperature.
SPICED MADELEINES
Categories Cookies Dessert Bake Spice Cinnamon Nutmeg Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 madeleines
Number Of Ingredients 13
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Brush molds with some melted butter, then chill until set, about 5 minutes. Brush molds again with some melted butter and chill pan.
- Sift together flour, baking powder, spices, and a pinch of salt.
- Whisk together sugars and eggs until combined well. Add flour mixture and whisk until just combined, then stir in remaining butter (6 tablespoons) until just incorporated. 3Spoon batter into molds, filling them about two thirds full. Bake 5 minutes, then reduce oven temperature to 350°F and bake until springy to the touch and edges are lightly browned, 4 to 6 minutes. Turn out onto a rack and cool 15 minutes. Just before serving, dust with confectioners sugar.
- *Available at many cookware shops and Bridge Kitchenware (800-274-3435).
DATE AND ORANGE COMPOTE
Make and share this Date and Orange Compote recipe from Food.com.
Provided by katew
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place dates, apricots, juice, sugar and cardamon pods in saucepan.
- Cook on medium heat till sugar dissolves.
- Simmer 5 minutes.
- Serve topped with rind and vanilla yoghurt.
Nutrition Facts : Calories 193, Fat 0.3, Sodium 2.4, Carbohydrate 49.7, Fiber 3, Sugar 44.4, Protein 1.5
SPICED MADELEINES WITH ORANGE-DATE COMPOTE
Steps:
- Combine raisins and rum in small bowl. Let stand 1 hour at room temperature. Melt butter in heavy medium saucepan over medium heat. Add star anise; cook until butter browns but does not burn, stirring often, about 10 minutes. Stir in honey and citrus peels. Remove from heat. Let stand 15 minutes. Discard anise. Preheat oven to 375°. Generously butter and flour pan for large madeleines. Finely grind almonds and flour in processor. Transfer to bowl. Mix in powdered sugar and spices. Using electric mixer, beat in browned-butter mixture. Gradually add egg whites and beat until mixture thickens and forms slowly dissolving ribbon when beaters are lifted, about 4 minutes. ** One reviewer indicated they rose after setting in the refrigerator for 30 minutes** Working in batches, spoon 1 tsp rum-soaked raisins into each indentation in madeleine pan, then spoon 1 generous tablespoon batter atop raisins. Bake madeleines until puffed and brown, about 15 minutes. Cool 5 minutes. Gently remove from pan. (Can be made 1 day ahead. Cool. Store airtight at room temperature. Before continuing, place on baking sheet and rewarm 5 minutes in 350° oven.) Mound compote onto plates. Top with madeleines and creme fraiche. Sprinkle with toasted hazelnut, if desired.
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