Swedish Fruit Compote Recipes

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:

• Clean all berries separately.
• Pick over and discard inferior berries.
• Hull strawberries, cutting the larger ones in half.
• Set all berries aside in separate bowls.
• Combine apple-juice concentrate, water and maple syrup in a medium saucepan
• Place potato or cornstarch in a small bowl and stir in 1/4 cup of the apple-juice mixture; add starch back to pan.
• Add blueberries and cinnamon and bring to a simmer (mixture will be cloudy at first) until mixture turn clear and transparent
• Carefully stir in blackberries and strawberries and remove from heat.
• Refrigerate and let cool completely.
• Gently stir in raspberries.
• Serve in goblets or large wine glasses and garnish each portion with a sprig of mint.

Steps:

• In a large saucepan, combine the first five ingredients; let stand for 10 minutes. Bring to a boil over medium heat. Reduce heat; cook and stir for 15 minutes or until thickened and clear. Remove from the heat; discard lemon slices and cloves. Stir in remaining ingredients. Cover and refrigerate for at least 4 hours.

Steps:

• Berry compote: In a small saucepan, combine berries, sugar, and lemon juice. Gently heat until sugar is dissolved. Crush about half of the berries with a wooden spoon; allow the rest to soften but maintain their shape, 10 minutes. Set aside.
• Waffles: In a bowl, whisk together the flour, baking powder, and salt. Make a well in the ingredients and pour in the milk and vanilla; whisk thoroughly. Then whisk in warm (not hot) melted butter until fully incorporated. The batter should be thin.
• Heat a waffle iron according to the manufacturer's directions. Brush waffle iron on both sides with some of the remaining melted butter. Ladle enough batter to evenly cover the lower plate. Close the lid and cook until the waffles are brown and crispy, about 3-4 minutes. Repeat in batches with remaining batter; make 6-7 waffles.
• Assembly: Place waffles on a serving platter, spoon berries on top, and serve.

Steps:

• Place the currants, raspberies and sugar in a pan with 2/3 cup water. Cover the pan and cook gently over low heat for 12-15 minutes, until the fruit is soft.
• Blend the arrowroot with a little water in a bowl and stir into the fruit. Bring back to a boil, stirring until thickened.
• Remove from the heat and cool slightly, then gently stir in the blacberry liqueur.
• Pour into 4 serving bowls and leave until cold, then chill. Serve topped wth spoonfuls of plain yogurt.