MIXED BERRY COMPOTE
A sweet mixed berry compote that goes perfect over ice cream or with yogurt in a parfait.
Provided by Nathan Plesnicher
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Dissolve cornstarch in brandy in a small bowl and set aside.
- Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 30.7 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.6 g, Sodium 1.4 mg, Sugar 27.9 g
FRIENDSHIP BRANDY FRUIT STARTER
This version of fruit starter uses brandy, not yeast, just to get things started. This delightful concoction is used in cake mixes and served over ice cream or pound cake. It gets its name because you share it with friends so it makes a great gift in a pretty jar. You will need a place to keep a large jar at room temperature. It takes a couple of minutes daily for "care and feeding", but the smell alone is worth it! Possible substitutions or additions: fruit cocktail, apricots, mandarin oranges or pears. Finally found this version on www.CooksRecipes.com since my grown daughter, Kat is allergic to yeast. NOTE: Since this is fermented, this fruit is not for kids unless used in baking.
Provided by Kats Mom
Categories Quick Breads
Time 5m
Yield 6 cups, 24 serving(s)
Number Of Ingredients 5
Steps:
- TO START: Combine all ingredients in a clean, large glass jar.
- Stir gently with wooden spoon.
- Cover and let stand at room temperature for three weeks, stirring at least twice a week.
- Fruit is fermented when it is translucent.
- CARE AND FEEDING: Stir mixture daily.
- Every two weeks add one cup sugar and one cup of fruit and stir gently. Alternate fruits each time.
- Cover and let stand at room temperature at least three days before using.
- Do not add fruit more often than once every two weeks.
- Do not delay adding fruit for more than one or two days past schedule.
- IMPORTANT: To keep the starter going, retain at least three cups at all times.
- SHARING: Whenever you have more than six cups of fermented fruit, you may divide it into two portions, being sure there are at least three cups in each portion.
- Do this just before you would do a normal feeding.
- Feed each portion.
- Give one portion to a friend (with Care and Feeding directions) and keep one for yourself.
- Search on "friendship fruit" to find recipes that use this.
- There is also a Friendship Sourdough Starter (Recipe #647936) - yum!
12-FRUIT COMPOTE
Provided by Florence Fabricant
Categories dessert
Time 45m
Yield 12 servings
Number Of Ingredients 14
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
FROZEN COGNAC PARFAIT AND SPIRITED FRUIT COMPOTE
Categories Fruit Dessert Frozen Dessert Blueberry Strawberry Orange Cognac/Armagnac Summer Grape Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make parfait:
- Using handheld electric mixer, beat sugar, egg yolks, corn syrup, and orange juice in large metal bowl to blend. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Beat until thermometer registers 160°F and parfait base is thick and billowy, about 8 minutes. Remove bowl from over water. Continue to beat until parfait base is cool, about 7 minutes.
- In another large bowl, beat cream, Cognac, and vanilla until peaks form. Fold cream into parfait base in 3 additions. Transfer parfait to medium bowl, cover and freeze until firm, at least 4 hours and up to 2 days.
- Make fruit compote:
- Using small sharp knife, cut all peel and pith from oranges. Working over large bowl, cut between membranes, releasing orange segments into bowl. Mix in remaining ingredients. Let stand at least 30 minutes, or cover and chill up to 3 hours, tossing occasionally.
- Assemble parfaits:
- Scoop parfait into goblets. Spoon fruit compote over and serve.
DRIED FRUIT COMPOTE
Provided by Joe Gannon
Categories Condiment/Spread Sauce Fruit Vegetarian High Fiber Prune Pear Apricot Fall Calvados Bon Appétit
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in heavy medium saucepan. Bring to simmer over medium-high heat, stirring until sugar dissolves. Reduce heat to medium. Simmer until fruit is tender and juices are reduced to very thick syrup, stirring occasionally, about 15 minutes.
BRANDIED FRUIT COMPOTE
Steps:
- Drain all canned fruit syrup into measuring cup. Pour 1/2 of syrup in small sauce pan. Add brown sugar, extracts and spices. Simmer until reduced by half. Stir in brandy.
- Place canned fruits in clean Quart jar and pour Brandy syrup mixture over fruit. Cool and store in refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CONTEST-WINNING HOT FRUIT COMPOTE
"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
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.
BRANDIED DRIED FRUIT
The complex layers of flavor that develop from combining dried fruit, citrus, spices and brandy are the reward for an investment of time. And time does most of the work in this recipe, which produces brandied fruit that you can use in an array of dishes and drinks: A two-day soak will get you a fine infusion, but go for the full 14 to extract notes from each component. The spices need time to bloom, and the dried fruit skins plump as they are infused, absorbing the citrus's bite and the brandy's warmth. Use the fruit mixture in scones, cocktails and braised lamb. Or stir the drained fruit into muffin or cake batter, toss with bulkier fruit like apples or pears for use as a filling for hand pies, or serve as a relish to accompany lamb, pork or chicken. As an added bonus, the fruit mixture keeps in the refrigerator for months. Store in an airtight container and avoid adding any moisture to the jar by using only dry utensils to serve.
Provided by Yewande Komolafe
Categories easy, project
Time P14DT15m
Yield About 5 cups
Number Of Ingredients 14
Steps:
- In a large bowl, combine the currants, cranberries, cherries, pears and apricots. Zest the orange and add the zest to the bowl. Add the lemon, ginger, anise seeds, black pepper, nutmeg, cinnamon and cardamom.
- Juice the orange and add the liquid to the bowl. Add the brandy and stir to combine. Transfer the mixture to a jar, cover and refrigerate. (If you don't have a jar that's large enough, keep the mixture in the bowl and cover with plastic wrap.) Allow the fruit to sit in the liquid for 2 to 14 days before using. The flavor of the fruit, spices and brandy will improve with time. At least once a day, turn the jar upside-down (or thoroughly stir the mixture if it's in a bowl) to make sure all the dried fruit gets coated in the brandied liquid. The mixture keeps in the refrigerator for months, stored in an airtight container.
HOT FRUIT COMPOTE
This dessert is perfect for holiday buffets. You can make it the day before and simply warm it before serving. It's delicious hot and after it cools, it's a healthy alternative to most desserts, plus it's a hit with kids and grown-ups alike.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 375°. Drain canned fruit, reserving syrup and juice; mix syrup and juice. Cut pears and peaches into bite-size pieces. Layer canned and dried fruit in 3-quart casserole or rectangular baking dish, 13x9x2 inches.
- Mix brown sugar and brandy; pour over fruit. Pour reserved juice mixture over fruit just until fruit is covered; discard remaining juice mixture. Sprinkle cinnamon, nutmeg and almonds over fruit.
- Bake uncovered about 45 minutes or until bubbly. Serve warm or cool.
Nutrition Facts : ServingSize 1 serving
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EASY FRUIT COMPOTE RECIPE - COOKIE AND KATE
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- 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.
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