12 Fruit Compote Recipes

Steps:

• Place all ingredients in a zip-top bag and toss to combine. Microwave for 2 to 5 minutes, depending on your microwave, until softened and juicy. Serve warm over ice cream or frozen yogurt.

Steps:

• Drain pineapple RESERVING 3/4 cup juice In a saucepan, combine sugar& cornstarch.
• Add pineapple juice, orange juice and lemon juice.
• Cook and stir over medium heat until thickened and bubbly.
• Cook& stir one minute longer.
• Remove from heat: set aside.
• In a bowl, combine pineapple chunks, oranges, apples& bananas Pour warm sauce over the fruit: stir gently to coat.
• Cover& refrigerate.

Steps:

• Bring the six kinds of dried fruit and the water to a boil in a large, heavy saucepan. Simmer gently about 20 minutes, until the fruit is plump and tender.
• Add the cherries, apples, cranberries, lemon, cloves, cinnamon sticks and sugar to taste. Cover and simmer 5 minutes.
• Grate the orange, reserving the grated peel. Peel off the rest of the skin and divide the orange into segments. Add them along with the grapes and brandy. Bring to a boil, then remove from heat.
• Add reserved grated orange peel and let the mixture stand for 15 minutes. Serve warm or chilled.

Steps:

• In a 6 quart pot combine water, mixed dried fruits, prunes and raisins. Bring to a boil. Cover and simmer about 20 minutes, or until the fruits are plump and tender.
• Add the cherries, apples and cranberries. Stir in sugar, lemon and spices. Cover, simmer 5 minutes.
• Grate orange and reserve peel. Peel and section orange and add to pot.
• Stir in grapes or alternatives and brandy. Bring just to boiling and remove from heat.
• Stir in orange peel.
• Cover and let stand for 15 minutes.

Steps:

• Combine 3 cups water and sugar in heavy large saucepan. Stir over medium heat until sugar dissolves. Add mixed dried fruits, white wine, orange, lemon, raisins, dried cherries, cloves and cinnamon sticks. Simmer compote until fruits are tender and liquid is reduced to syrup, stirring occasionally, about 20 minutes. Mix in grapes. Cool compote to room temperature; cover tightly and refrigerate. (Can be prepared up to 3 days ahead. Keep refrigerated.) Spoon compote into stemmed goblets and serve.

Steps:

• In a 4-quart saucepan or pot bring the first 6 ingredients to a simmer. Stir slowly to dissolve the sugar in the liquid. Add the remaining ingredients except the lemon juice and the cheese. When the liquid comes to a boil, adjust the heat and simmer for about 20 minutes to marry the flavors and soften the fruit. Turn off the heat then stir in the lemon juice. With a slotted spoon remove the fruit to a bowl. Bring the remaining syrup to a simmer and reduce until lightly thickened or when the bubbles formed on the top become small. Remove the syrup for the heat and when it is cool pour it over the fruit. The compote can be held in the refrigerator for up to 4 days.
• Serve the compote at room temperature with the cheese.

Steps:

• Combine blueberries, strawberries, raspberries, sugar, water, and butter in a small saucepan. Bring to a boil and cook until berries break down, about 5 minutes. Reduce heat to medium and continue to simmer mixture, stirring occasionally, for 5 minutes.
• Remove from heat and allow to thicken until consistency is similar to a chutney or thick jam, adding flour to thicken even more if desired. Serve warm or chilled.

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:

• In a large heavy pot combine stone fruit, berries, sugar, and cinnamon sticks. Mash with a spoon or potato masher and let stand 10 minutes to release juices.
• Add 8 cups water to pot and bring to a boil; reduce heat to medium-low and simmer 10 minutes. Skim foam from surface. Remove from heat; let cool completely.
• Refrigerate, covered, at least 4 hours and up to 12 hours. Strain through a sieve and add fresh lemon juice to taste, up to 3 tablespoons.
• Serve over ice with more chopped fruit, if desired. Kompot can be refrigerated in an airtight container up to 1 week.

Steps:

• Stir together pears, peaches, plums, sugar, orange juice, lemon juice, lemon zest and vanilla bean in a 2 1/2-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 9 minutes, stirring once.
• Remove from oven and uncover. Add cherries, raspberries and strawberries; re-cover and cook at 100 percent power for 2 minutes longer.
• Remove from oven and uncover. Stir gently and allow to stand, covered, for 5 minutes.

Steps:

• Combine sugar and water in heavy small saucepan. Scrape seeds from vanilla bean into pan; add bean. Stir over low heat until sugar dissolves. Increase heat to high; boil 1 minute. Cool syrup. Transfer to bowl. Discard vanilla bean. Mix juice into syrup. Cover; chill until cold, at least 1 hour or overnight. Mix in fruit.

Steps:

• Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine the pineapple, grapefruit and apple. In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in lime juice and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over fruit and toss to coat. Serve immediately.