QUICK FRUIT COMPOTE
our easy and quick fruit compote recipe is full of wonderful flavours and is equally delicious served hot or chilled with your favourite pudding
Provided by Good Food team
Categories Condiment
Time 15m
Yield Serves 4 (easily multiplied)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 83 calories, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
CHEF LEE ANNE WONG'S PANCAKES WITH SUMMER BERRY COMPOTE
Steps:
- Sift the flour, sugar, baking powder, and salt together over a large piece of parchment paper.
- In a large bowl, whisk the eggs, milk, and vanilla extract together until well combined. Add the dry ingredients to the bowl and whisk until a thick batter is formed. Whisk in the melted butter.
- Heat a nonstick griddle or pan over medium heat. Add a teaspoon of butter and swirl the pan to coat the bottom. Ladle 1/4 cup of the batter onto the pan to form a pancake. Cook until you see bubbles break the surface of the pancake and the underside is golden brown, about 2 to 3 minutes. Then carefully flip the pancake to finish cooking on the other side, another 2 to 3 minutes. Transfer the pancakes to a platter and cover with foil to keep warm (or place in a preheated 200 degree F oven, covered) and continue to make the pancakes until all of the batter has been used up, wiping out the pan or griddle with a paper towel after each use.
- Serve with warm Summer Berry Compote.
- In a large nonstick skillet, melt the butter over medium-high heat. Add the mixed berries, sugar, lemon zest and lemon juice.
- Saute the mixture, stirring often, until the berries begin to break down and release their juices, around 5 minutes. Add the pinch of salt and check for seasoning (add more sugar and lemon juice, if desired).
- Remove the pan from the heat and stir in the basil leaves. Serve immediately with warm pancakes.
CHOCOLATE DOME WITH SUMMER BERRY COMPOTE
These are all professional pastry chefs' recipes. The ingredients may be difficult to procure and the results difficult to reproduce. These recipes have not been tested in the Food Networks kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Provided by Food Network
Categories dessert
Time 19h
Yield 1 dome
Number Of Ingredients 46
Steps:
- Assembly: Pipe chocolate mousse into 4, (2-inch) dome molds. Spread mousse around sides of dome to the top, freeze. Repeat process with mousseline, freeze. Place 3/4-inch disc dacquoise on mousseline. Fill with 3/4-ounce compote. Top with 1 3/4-inch disc dacquoise, freeze. Unmold and glaze. Garnish with tuile and caramel stick.;
- Lime dacquoise: Combine sugar, flour and zest, set aside. Whip egg whites and lime juice into soft peaks, gradually add sugar into stiff peaks. Fold in sugar mixture, spread in a half sheet pan lined with parchment. Sprinkle with toasted almonds and bake in a preheated 380-degree oven for 12 minutes. Cool and cut into 4 (1 3/4-inch) discs and 4 (3/4-inch) discs. Summer berry compote: Combine sugar, flour and zest, set aside. Whip egg whites and lime juice into soft peaks, gradually add sugar into stiff peaks. Fold in sugar mixture, spread in a half sheet pan lined with parchment. Sprinkle with toasted almonds and bake in a preheated 380-degree oven for 12 minutes. Cool and cut into 4 (1 3/4-inch) discs and 4 (3/4-inch) discs. Chocolate mousse: Combine sugar, yolks and heavy cream. Whisk over bain marie constantly until thickened. Scald cream and add the heavy cream. Temper with the egg mixture. Fold in the whipped cream and use immediately. Vanilla mousseline: Bring milk and vanilla beans to boil. Ribbon yolks, sugar and flanc powder. Temper yolks with milk and cook for 3 minutes. Remove from heat, add softened gelatine. Add butter, cool to room temperature. Fold in whipped cream and use immediately.
- Chocolate tuille: Cream butter and sugar. Gradually add egg whites. Add flour and cocoa powder. Mix until smooth. Spread batter into 10 by 3-inch rectangle. Bake in a preheated 375-degree oven for 7 minutes. Immediately cut into 4 triangles with a 1/2-inch base. Wrap warm tuile around dome to form garnish. Cool completely and store in airtight container. Caramel sticks: Combine and cook until golden brown. Spoon caramel onto silpat, forming 6 inch long sticks. Cool and store in airtight container. Chocolate glaze: Bring sugar, water and apricot glaze to a boil. Add cocoa powder, pate a glacer and cocoa paste. Stir until melted and cook for 4 minutes. Add softened gelatin. Strain and store covered.
WARM BERRY COMPOTE
Cook frozen berries with orange juice in your slow cooker for a yummy dessert by itself or over ice cream.
Provided by cupcakeproject
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h45m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together berries, sugar, zest, and juice in a slow cooker. Cook on High until bubbling, about 1 1/2 hours.
- Stir together cornstarch and water in a cup until fully dissolved. Stir into berry mixture. Cook, covered, until thickened, 5 to 10 minutes more. Serve warm or room temperature.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 37.3 g, Fat 0.5 g, Fiber 4.1 g, Protein 1.1 g, Sodium 0.4 mg, Sugar 28.5 g
WARM BERRY COMPOTE
Treat yourself to this fruity compote - so good you'll want it with everything
Provided by Good Food team
Categories Dessert, Treat
Time 10m
Number Of Ingredients 6
Steps:
- Melt the butter over a low heat. Stir in the sugar and vanilla extract, then cook until the sugar melts. Toss in the raspberries and blueberries. Give them a good shake, then cook for 2-3 mins until the fruit starts to soften. Serve warm with vanilla ice cream.
Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 4 grams protein, Sodium 31 milligram of sodium
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- Place the Mixed Berries, Lemon Juice and Brown Sugar in a small pot and stir to combine. Turn on the stove on low heat, and leave to cook for 5 minutes with the lid on.
- Remove the lid and leave to cook for another 10 to 15 minutes. The fruits should have reduced but still be chunky.
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- In a medium saucepan, add the berries and lemon juice and heat over medium-high heat for 3-4 minutes.
- Bring the mixture to a boil, then reduce the heat slightly and heat for 2-3 more minutes. Occasionally press the berries, so they release more of their juices (though there's no need to mash them fully).
- Add the maple syrup (or sweetener of your choice) towards the end of the cooking time and stir well. Feel free to adjust the amount of lemon juice/sweetener at any time.
- Remove from the heat and either serve the fruit compote immediately or allow to cool and use later.
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