Fruit Compote With Brie Recipes

Steps:

• Combine the figs, orange zest, thyme, brandy, sugar, vinegar, a few grinds of pepper and 1/4 cup water in a small saucepan. Bring to a boil, then reduce the heat and simmer until the liquid is syrupy and the figs are softened, 15 to 20 minutes. Transfer to a small bowl, discard the zest and thyme and let cool, about 20 minutes. Transfer to a food processor or mini chopper and pulse until mostly smooth.
• Preheat the oven to 375 degrees F. Unroll the pie dough onto a lightly floured work surface. Roll out the outer 2 inches of dough with a rolling pin to make the edge slightly thinner than the rest of the dough. Put the cheese in the center of the dough and top with the fig compote. Trim about 1 inch off the outer edge of the dough. Pull the dough up and over the cheese, folding and pleating the dough all the way around until the cheese is covered. Pinch the dough together at the top to seal.
• Transfer the wrapped cheese to a parchment-lined baking sheet. Brush the dough with the beaten egg and bake until golden brown, 30 to 35 minutes. Let cool about 10 minutes, then transfer to a cutting board to slice. Serve warm or at room temperature.

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.

Steps:

• 1. Combine all ingredients except cheese in medium microwave-safe bowl. Microwave on High for 2 minutes. Stir and microwave an additional minute or until bubbly.
• 2. Pour over brie and serve with a variety of crackers and sliced green apples.

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.

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:

• 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.