Apple Dried Cherry And Walnut Compote Ziplock Zip And Steam Recipes

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APPLE, DRIED CHERRY AND WALNUT COMPOTE (ZIPLOCK ZIP AND STEAM)

Make and share this Apple, Dried Cherry and Walnut Compote (Ziplock Zip and Steam) recipe from Food.com.

Provided by MsSally

Categories     Dessert

Time 8m

Yield 2 serving(s)

Number Of Ingredients 6



Apple, Dried Cherry and Walnut Compote (Ziplock Zip and Steam) image

Steps:

  • Combine all ingredients in Medium or Large Ziploc® Brand Zip 'n Steam™ Bag.
  • Seal bag and shake gently to combine ingredients. Pat ingredients into single layer. Place bag in microwave.
  • Microwave on full power for 6 minutes or until apples are fork-tender.
  • Allow bag to stand for 1 minute before handling. Carefully open bag and serve.
  • Serve over vanilla frozen yogurt or angel food cake if desired.

Nutrition Facts : Calories 99.9, Fat 0.2, Sodium 4.2, Carbohydrate 26.4, Fiber 3.6, Sugar 21.1, Protein 0.4

2 medium granny smith apples, peeled, cored and cut into 1/2-inch pieces
1/4 cup dried cherries
1/4 cup walnuts, coarsely chopped (optional)
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1 teaspoon lemon juice

CHERRY COMPOTE

Categories     Sauce     Dessert     Kid-Friendly     Low Sodium     Cherry     Brandy     Summer     Chill     Vegan     Simmer     Bon Appétit     Small Plates

Yield Makes about 3 1/2 cups

Number Of Ingredients 6



Cherry Compote image

Steps:

  • Bring cherry cider and dried cherries to boil in heavy large saucepan. Remove from heat. Cover; let steep 20 minutes.
  • Bring dried cherry mixture to simmer. Mix in cherries and sugar. Simmer until cherries soften, about 2 minutes for fresh and 5 minutes for frozen. Mix brandy and cornstarch in bowl to blend. Slowly stir into cherry mixture. Cook over medium heat until mixture boils and thickens, about 1 minute. Cool. Cover; chill until cold. (Can be made 2 days ahead.)

1 cup cherry cider or berry juice
1 cup dried tart cherries
1 1/2 pounds fresh cherries, pitted, halved, or 20 ounces frozen pitted Bing cherries, halved
1/2 cup sugar
2 tablespoons brandy
2 teaspoons cornstarch

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