Twelve Fruit Compote Recipes

TWELVE-FRUIT COMPOTE

Twelve-Fruit Compote image

Provided by Tony Litwinko

Categories Fruit Dessert Christmas Quick & Easy Low Cal Low Sodium Lemon Orange Dried Fruit Raisin White Wine Winter Healthy Vegan Cinnamon Clove Grape Bon Appétit California Fat Free Kidney Friendly

Yield Serves 12

Number Of Ingredients 11

Ingredients

3 cups water
1 cup sugar
1 pound mixed dried fruits (such as prunes, pears, apricots, peaches, apples and figs), cut into 1/2-inch pieces
1 cup sweet white wine (such as Johannisberg Riesling)
1 orange, unpeeled, thinly sliced
1 lemon, unpeeled, thinly sliced
1/2 cup raisins
1/2 cup dried cherries, cranberries or currants
8 whole cloves
4 cinnamon sticks
1 cup seedless grapes

Steps:

Combine 3 cups water and sugar in heavy large saucepan. Stir over medium heat until sugar dissolves. Add mixed dried fruits, white wine, orange, lemon, raisins, dried cherries, cloves and cinnamon sticks. Simmer compote until fruits are tender and liquid is reduced to syrup, stirring occasionally, about 20 minutes. Mix in grapes. Cool compote to room temperature; cover tightly and refrigerate. (Can be prepared up to 3 days ahead. Keep refrigerated.) Spoon compote into stemmed goblets and serve.

POLISH TWELVE FRUIT COMPOTE

Polish Twelve Fruit Compote image

This is from a library book about Christmas in Poland. It sites: "The Culinary Arts Institute Polish Cookbook". I haven't tried it yet but I may this Christmas. Sounds like it has flavor and fiber!

Provided by Engrossed

Categories Oranges

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 14

Ingredients

3 cups water
1 lb mixed dried fruit (including pears, figs, apricots and peaches)
1 cup pitted prune
1/2 cup raisins or 1/2 cup currants
1 cup pitted sweet cherries
2 apples, peeled and sliced or 6 ounces dried apples, slices
1/2 cup cranberries
1 cup sugar
1 lemon, sliced
6 whole cloves
2 cinnamon sticks (3 inches each)
1 orange
1/2 cup pomegranate seeds or 1/2 cup pitted plum
1/2 cup fruit-flavored brandy

Steps:

In a 6 quart pot combine water, mixed dried fruits, prunes and raisins. Bring to a boil. Cover and simmer about 20 minutes, or until the fruits are plump and tender.
Add the cherries, apples and cranberries. Stir in sugar, lemon and spices. Cover, simmer 5 minutes.
Grate orange and reserve peel. Peel and section orange and add to pot.
Stir in grapes or alternatives and brandy. Bring just to boiling and remove from heat.
Stir in orange peel.
Cover and let stand for 15 minutes.

CONTEST-WINNING HOT FRUIT COMPOTE

Contest-Winning Hot Fruit Compote image

"This sweet and colorful fruit compote is perfect with an egg casserole at a holiday brunch. It can bake right alongside the eggs, so everything is conveniently done at the same time," notes Joyce Moynihan in Lakeville, Minnesota.

Provided by Taste of Home

Categories Breakfast Brunch Lunch Side Dishes

Time 55m

Yield 20 servings.

Number Of Ingredients 7

Ingredients

2 cans (15-1/4 ounces each) sliced pears, drained
1 can (29 ounces) sliced peaches, drained
1 can (20 ounces) unsweetened pineapple chunks, drained
1 package (20 ounces) pitted dried plums (prunes)
1 jar (16 ounces) unsweetened applesauce
1 can (21 ounces) cherry pie filling
1/4 cup packed brown sugar

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.

Nutrition Facts : Calories 193 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 3g fiber), Protein 1g protein.

FRUIT COMPOTE

Fruit Compote image

Provided by Barbara Kafka

Categories one pot, appetizer, dessert

Time 19m

Yield 5 cups; 6 servings

Number Of Ingredients 11

Ingredients

2 Anjou pears, firm not ripe, 7 ounces each, peeled, cored and cut into 1-inch pieces
2 firm peaches, 5 ounces each, pitted and cut into 1-inch pieces
3 plums, 3 ounces each, halved, pitted and cut into 1-inch pieces
1/4 cup granulated sugar
2 tablespoons orange juice
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
1 vanilla bean, split lengthwise and cut across into two pieces
6 ounces sweet cherries, pitted
1/2 pint fresh raspberries
1/2 pint fresh strawberries, hulled and cut into quarters

Steps:

Stir together pears, peaches, plums, sugar, orange juice, lemon juice, lemon zest and vanilla bean in a 2 1/2-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 9 minutes, stirring once.
Remove from oven and uncover. Add cherries, raspberries and strawberries; re-cover and cook at 100 percent power for 2 minutes longer.
Remove from oven and uncover. Stir gently and allow to stand, covered, for 5 minutes.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 0 grams, Carbohydrate 38 grams, Fat 1 gram, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 30 grams

OLD-FASHIONED FRUIT COMPOTE

Old-Fashioned Fruit Compote image

A perfect partner for your Christmas goose, this warm and fruity side dish can simmer while you prepare the rest of your menu, or make it a day ahead and reheat before serving. -Shirley A. Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Time 1h15m

Yield 8 cups.

Number Of Ingredients 10

Ingredients

1 can (20 ounces) pineapple chunks, undrained
1 can (15-1/4 ounces) sliced peaches, undrained
1 can (11 ounces) mandarin oranges, undrained
1 package (18 ounces) pitted dried plums (prunes)
2 packages (3-1/2 ounces each) dried blueberries
1 package (6 ounces) dried apricots
1/2 cup golden raisins
4 lemon zest strips
1 cinnamon stick (3 inches)
1 jar (10 ounces) maraschino cherries, drained

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.

Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.

12-FRUIT COMPOTE

12-Fruit Compote image

Provided by Florence Fabricant

Categories dessert

Time 45m

Yield 12 servings

Number Of Ingredients 14

Ingredients

1/4 pound each dried pears, figs, apricots and peaches
1 cup pitted prunes
1/2 cup raisins
3 cups water
1 cup pitted cherries
2 apples, peeled, cored and sliced, or 6 ounces dried apples
1/2 cup cranberries
1 lemon, sliced
6 whole cloves
2 cinnamon sticks
1/2 to 1 cup sugar
1 orange, preferably a navel orange
1/2 cup seedless grapes
1/2 cup fruit-flavored brandy or fruit juice

Steps:

Bring the six kinds of dried fruit and the water to a boil in a large, heavy saucepan. Simmer gently about 20 minutes, until the fruit is plump and tender.
Add the cherries, apples, cranberries, lemon, cloves, cinnamon sticks and sugar to taste. Cover and simmer 5 minutes.
Grate the orange, reserving the grated peel. Peel off the rest of the skin and divide the orange into segments. Add them along with the grapes and brandy. Bring to a boil, then remove from heat.
Add reserved grated orange peel and let the mixture stand for 15 minutes. Serve warm or chilled.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 0 grams, Carbohydrate 45 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 36 grams, TransFat 0 grams

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