Individual Fruit Compote Pies Recipes

Steps:

• Put all ingredients in medium saucepan, and bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours. Remove cloves, cinnamon stick, and star anise. Serve warm or cool. Serve with pork or lamb dishes, or as topping for ice cream. Store in an airtight container with lid in the refrigerator for up to 2 weeks.

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.

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:

• 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.