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.
DRIED FRUIT COMPOTE
This is an absolute go-to dish for people taking pain medication. Why? Because many pain meds, especially opiates, can stop up the works, if you get my meaning. This isn't your typical fiber-laden, tasteless concoction. (Can you say bran muffin?) In addition to prunes, the traditional remedy, this compote also includes dried apricots and cherries, and we've also brought ginger and cardomom to the party. The result is a delicious compote that smells incredible while it's cooking and goes great over oatmeal or on toast. For those days when you need a kick start, this blend will nudge you in the right direction. Believe me, it works. Before cooking the compote, it's best to soak the fruit for a few hours, or preferably overnight, so plan ahead. This is great served warm or at room temperature.
Yield makes 4 to 5 cups
Number Of Ingredients 8
Steps:
- Combine the prunes, apricots, cherries, cinnamon, cardamom, ginger, and salt in a saucepan and add water to cover. Soak overnight, if possible, or for a few hours before cooking.
- Bring the mixture to a boil over high heat, then lower the heat and gently simmer for about 1 hour, until the fruit is very, very soft and the liquid is syrupy. Stir in the lemon juice and remove from the heat. Remove and discard the cinnamon sticks.
- Goes with Best Oatmeal Ever (page 128), Creamy Millet (page 136), and Creamiest Buckwheat (page 138).
- You can use dried apples, pears, figs, or any combination of dried fruit to equal 3 cups.
- The compote is a versatile condiment that crosses culinary boundaries and can be used on both sweet and savory dishes. Stir it into yogurt, spoon it alongside a sweet potato, or serve it atop oatmeal. You can even use it like jam: spread a dollop on a piece of toast with almond butter.
- Store in an airtight container in the refrigerator for 7 days or in the freezer for 2 months.
- (per serving)
- Calories: 303
- Total Fat: 0g (0g saturated, 0g monounsaturated)
- Carbohydrates: 70g
- Protein: 3g
- Fiber: 12g
- Sodium: 85mg
SWEET DRIED FRUIT COMPOTE
Steps:
- Combine 2 cups of the water with the dried fruit in a large bowl. Let soak for 1 hour.
- In a small saucepan, combine the remaining 2 cups of water, orange juice, sugar, and lemon zest over medium-high heat. Add the fruit and the soaking liquid to the pan. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and add the cinnamon and clove. Simmer 40 minutes, stirring occasionally, until the fruit has softened and the mixture has thickened. Remove from the heat and set aside to cool. Serve warm or cold.
- Cook's Note: If using store bought dried fruit, chop the pieces into 1/2-inch chunks and simmer the mixture an additional 15 to 20 minutes.
DRIED FRUIT COMPOTE WITH PORT, CINNAMON, AND GINGER
Provided by Carol Gilbert
Categories Fruit Ginger Dessert Port Winter Vegan Bon Appétit California Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 6
Steps:
- Combine 1 cup water, Port, sugar, cinnamon sticks, and ginger in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fruit. Reduce heat to medium. Simmer until fruit is tender and syrup thickens slightly, stirring occasionally, about 10 minutes. Transfer compote to bowl. Cover and chill at least 4 hours and up to 1 day.
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
PAN-SEARED OATMEAL WITH WARM FRUIT COMPOTE AND CIDER SYRUP
There's weekday oatmeal - the sort you make and eat in a rush - and then there's a special occasion oatmeal like this - the kind you save for a lazy weekend morning when the children are watching cartoons and you have the time to make something truly spectacular. First, reduce some apple cider until it's thick and glossy. While that simmers, toss together a quick compote of water, brown sugar, cinnamon and dried fruit. Make a simple pot of steel-cut oatmeal, spread it in a baking dish and chill for about an hour. (If you're a planner, you could do everything up to here the night before.) Finally, cut into triangles and sear in a blazing-hot pan glistening with butter. Serve with compote and syrup and prepare for oohs, ahhs and oh-mys.
Provided by Tara Parker-Pope
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- To prepare syrup, bring cider to a boil in a small saucepan over medium-high heat. Cook until reduced to 1/3 cup (about 20 minutes); set aside.
- To prepare compote, combine 2 cups water, 1/4 cup sugar, 1/2 teaspoon cinnamon and dried fruit in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until thick.
- To prepare oatmeal, combine 3 cups water, 1 cup milk, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and salt in a large saucepan. Bring to a boil over medium-high heat; stir in oats. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally.
- Spoon oatmeal into an 11 by 7-inch baking dish coated with cooking spray; cool to room temperature. Cover and chill at least 1 hour or until set. Using a sharp knife, cut oatmeal into 8 equal rectangles; cut each rectangle in half diagonally to form 16 triangles.
- Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add 8 oatmeal triangles; cook 3 minutes on each side or until golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and oatmeal triangles. Place 2 oatmeal triangles on each of 8 plates, and top each serving with 3 1/2 tablespoons fruit compote and about 2 teaspoons syrup.
DRIED FRUIT COMPOTE
A healthy fruit compote with fat-free yoghurt for breakfast will keep your energy up until lunchtime
Provided by Good Food team
Time 10m
Number Of Ingredients 5
Steps:
- Put the dried fruit into a small pan with the cinnamon and apple juice, give everything a stir then simmer for 5 mins until the apple juice is syrupy. Remove from the heat and allow to cool.
- Divide the yogurt between 4 bowls then top with the compote and granola.
Nutrition Facts : Calories 253 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
DRIED FRUIT COMPOTE
Spray your knife with cooking spray to prevent dried fruit from sticking to it.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine all ingredients. Bring to a boil. Reduce to simmer, and cook until fruit is soft and liquid is thick, about 20 minutes.
- Remove cinnamon and ginger, and discard. Serve hot, at room temperature, or cold.
DRIED FRUIT COMPOTE
Make and share this Dried Fruit Compote recipe from Food.com.
Provided by Irmgard
Categories Breakfast
Time 20m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the dried fruit, ginger, Marsala, lemon juice, maple syrup and water in a saucepan.
- Bring to a boil.
- Reduce the heat and simmer gently for 10 to 15 minutes, or until the fruit is tender.
- Serve warm or cold.
Nutrition Facts : Calories 633.3, Fat 0.6, SaturatedFat 0.1, Sodium 40.2, Carbohydrate 109.1, Fiber 8.9, Sugar 26.7, Protein 3.1
DRIED FRUIT COMPOTE
Provided by Moira Hodgson
Categories easy, dessert
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Simmer the fruit in water to cover for about 15 to 20 minutes, or until soft. Remove to a bowl and reduce liquid in saucepan to half a cup.
- Add the orange and lemon peel, honey and orange juice. Stir until honey has melted, correct sweetening and pour the mixture over the fruit. Leave at room temperature.
- Just before serving, sprinkle the fruit with the almonds. Serve the creme fraiche separately.
More about "dried fruit compote with ginger syrup recipes"
GRANDMA'S GORGEOUS DRIED FRUIT COMPOTE | FAMILY-FRIENDS …
From family-friends-food.com
4.4/5 (9)Total Time 1 hrCategory Breakfast, DessertCalories 167 per serving
- Place the fruit in a large heavy saucepan and just cover with boiling water. Cover the pan with a lid and leave to stand for 30 minutes.
- Add the cinnamon stick and orange peel to the pan. If necessary, top up the water to barely cover the fruits. Return the lid to the pan and heat over a low flame until just simmering.
- Continue to cook on a very low simmer for about 25 minutes until the fruits are soft and plump. Resist the urge to stir the fruits as they will break up. Remove from the heat and allow to cool.
DRIED FRUIT COMPOTE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (73)Category DessertAuthor Jennie TownsendCalories 199 per serving
BEST STEWED FRUIT COMPOTE RECIPE - HOW TO MAKE …
From food52.com
DRIED FRUIT COMPOTE {WITH SPICES AND RUM}
From marcellinaincucina.com
EASY RASPBERRY COMPOTE - A COUPLE COOKS
From acouplecooks.com
EASY FRUIT COMPOTE RECIPE - COOKIE AND KATE
From cookieandkate.com
BEST DRIED FRUIT COMPOTE WITH GINGER SYRUP RECIPES
From alicerecipes.com
DRIED FRUIT COMPOTE RECIPE | MAGGIE BEER
From maggiebeer.com.au
6 EASY FRUIT COMPOTE RECIPES TO TICKLE YOUR TASTE BUDS
From motherearthproducts.com
COMPOTE - RECIPE FOR CHILLED STEWED FRUIT DESSERT | TORI AVEY
From toriavey.com
HAFT MEWA / DRIED FRUIT COMPOTE RECIPE (AFGHAN RECIPE) - YOUTUBE
From youtube.com
COMPOTE RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
31 BLUEBERRY RECIPES TO MAKE SUMMER A LITTLE SWEETER - MSN
From msn.com
POLISH DRIED FRUIT COMPOTE RECIPE - KOMPOT - THE SPRUCE EATS
From thespruceeats.com
You'll also love