Breakfast Fruit Compote Recipes
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.
BAKED FRUIT COMPOTE
Add a fancy touch to canned fruit with a splash of Madeira wine. This dish brightens any cold-weather gathering. Mix and match canned fruits to suit your family's tastes. -Myrt Pfannkuche, Pell City, Alabama
Provided by Taste of Home
Time 30m
Yield 11 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a 13x9-in. baking dish, combine first 6 ingredients. , In a small saucepan, combine butter and brown sugar. Bring to a boil over medium heat; cook and stir until sugar is dissolved, 2-3 minutes. Remove from heat; stir in wine if desired. Pour over fruit and toss to coat., Bake, uncovered, until heated through, 20-25 minutes. Garnish with mint if desired.
Nutrition Facts : Calories 257 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 75mg sodium, Carbohydrate 46g carbohydrate (39g sugars, Fiber 2g fiber), Protein 1g protein.
BREAKFAST FRUIT COMPOTE
You can use either fresh or canned fruit for this dish - just depending on what you have on hand. I usually serve this as a brunch dish with a quiche. Feel free to substitute other fruits, too. I have used orange juice for the liquid, and added orange sections to the dish. I have also added a banana sliced thickly on the...
Provided by Susan Feliciano
Categories Fruit Breakfast
Time 40m
Number Of Ingredients 11
Steps:
- 1. Drain fruit and reserve syrup for sauce. Cut peach and pear halves in half lengthwise to make quarters. You may also cut the pineapple rings in half if desired. Arrange fruit attractively in a glass baking dish about 8x12 inches. Dot with maraschino cherries. Preheat oven to 350 degrees.
- 2. In a saucepan, stir together brown sugar, applesauce, and 2/3 cup reserved syrup or apple juice. Stir in raisins, cinnamon, and cloves. Bring to a boil and cook, stirring, about 2 minutes to blend flavors. Pour sauce evenly over fruit in baking dish. Allow the raisins, cinnamon, and cloves to be scattered throughout the dish, also. Top with a grating of fresh nutmeg.
- 3. Bake the fruit compote for 25-30 minutes, until sauce is thickened and fruit is heated through. May be served hot, or allowed to cool to room temperature. For each serving, give 2-3 pieces of fruit and spoon sauce over top.
FRESH FRUIT COMPOTE
Round out a meal with this fruit dessert, a colorful medley of apples, strawberries, peaches and pears that simmers in a simple lemon-and-honey sauce. Top off servings with low-fat vanilla yogurt, granola or both. It's a wonderful dessert that everyone will enjoy...and it features those good-for-you fruits that will help keep your and your family strong and healthy.-Kate Selner, St. Paul, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- Cut two 1-in.-long strips from lemon peel. Squeeze juice from lemon. In a large saucepan, combine the water, honey, lemon juice and lemon peel strips. Add the apples, peaches and pears. Bring to a boil. Reduce heat; cook, uncovered, for 15-20 minutes or until fruit is softened. , Remove from the heat; discard lemon peel. Using a slotted spoon, transfer fruit to a large bowl; discard poaching liquid. Stir in spreadable fruit, strawberries and grapes. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon. Top each serving with yogurt.
Nutrition Facts : Calories 166 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 14mg sodium, Carbohydrate 41g carbohydrate, Fiber 4g fiber), Protein 2g protein.
OLD-FASHIONED FRUIT COMPOTE
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
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.
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