Fresh Fruit Compote With Home Made Granola Recipes

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.

Steps:

• Cut apples into 1/4-in. slices and then in half; place in a 3-qt. slow cooker. Add the peaches, pineapple, pineapple juice, honey, lemon and cinnamon. Cover and cook on low for 3-4 hours. , Just before serving, stir in banana slices. Serve with a slotted spoon if desired. Garnish with whipped cream, almonds and cherries if desired.

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.

Steps:

• To make the granola, preheat the oven to 180C/Fan 160C/Gas 4. Line a large baking tray with baking parchment.
• Pour the apple juice into a medium saucepan and bring to the boil. Continue boiling until the liquid has reduced by 2/3, and is syrupy. It's really important to get this bit right, as the apple syrup needs to be thick enough to lightly coat the oats.
• Add the oats and almonds to the pan with the apple syrup and stir until well combined. Tip everything on to the baking tray and spread out thinly. Bake in the centre of the oven for 15 minutes.
• Take the tray out of the oven and scatter the dried fruit over the top. Turn and mix everything with a spatula or spoon and put the tray back in the oven for another 5 minutes or until the oats are crisp and lightly golden. Remove from the oven and leave to cool on the tray, then tip the granola into an airtight tin or jar. This mixture is best eaten within 2 weeks.
• To make the compote, preheat the oven to 190C/Fan 170C/Gas 5. Peel the apples and cut them into quarters. Remove the cores and slice the apples thinly. Put the apples with the plums and half the sugar in a shallow ovenproof dish - a lasagne dish is ideal. Cover loosely with a sheet of foil and bake for 30 minutes.
• Take the dish out of the oven and add the whole berry fruits to the dish. Sprinkle with the remaining sugar and toss lightly together. Cover with foil and return to the oven for a further 15 minutes or until the fruit is soft and juicy but still holding its shape - it will continue to cook once you've taken it out of the oven. Leave the compote to cool, then tip it into a bowl and cover with cling film. It will keep in the fridge for up to 3 days.
• Serve the compote in bowls, topped with a couple of spoonfuls of the granola and some low-fat yoghurt if you like.

Steps:

• In a 5-quart crock pot, combine first 4 ingredients, then top with pie filling.
• Cover & cook on high 2 hours or until heated through, then serve.

Steps:

• If using strawberries, hull, halve or quarter to make them a similar size to the other berries. Tip all the fruits into a large pan with 2-3 tbsp water, sugar to taste and your choice of flavourings.
• Bring to the boil then simmer for 3-5 mins. Don't overcook, or the fruits will not hold their shape. Keeps in the fridge for up to 2 days, in the freezer for up to 3 months.

Steps:

• In a sauce pan, add water first then the rest of the ingredients except for the flavoring.
• Simmer gently for 30 minutes.
• Add flavoring.
• Serve with whipped cream or over cake.
• I like it plain for breakfast!