APRICOT-CHERRY COMPOTE
Make this for our Cornmeal Waffles.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Put apricots, sugar, 2 tablespoons water, the lemon juice, and salt into a medium saucepan. Cover; bring to a simmer over medium heat, stirring occasionally. Cook until apricots have softened. Stir in cherries. Serve warm or at room temperature.
CHERRY-APRICOT COMPOTE
Categories Condiment/Spread Fruit Dessert Low Sodium Apricot Cherry White Wine Spring Vegan Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add apricots and cherries; simmer until fruit is tender, about 5 minutes. Transfer to bowl. Chill until cold, about 2 hours. (Can be made 1 day ahead. Keep chilled.)
APRICOT-CHERRY COMPOTE
Steps:
- Put apricots, sugar, 2 tablespoons water, the lemon juice, and salt into a medium saucepan. Cover; bring to a simmer over medium heat, stirring occasionally. Cook until apricots have softened. Stir in cherries. Serve warm or at room temperature.
RICE PUDDING CAKE WITH CHERRY-APRICOT COMPOTE
Categories Cake Fruit Rice Dessert Bake Apricot Cherry Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- Bring milk to boil in heavy large saucepan. Stir in rice and salt and bring to boil. Reduce heat to low and simmer uncovered until most of milk is absorbed and mixture is thick but still creamy, stirring frequently, about 30 minutes (mixture will resemble thick rice pudding). Add 1/2 cup sugar and stir 2 minutes. Remove mixture from heat and cool to lukewarm, about 30 minutes.
- Preheat oven to 325°F. Butter 10-inch-diameter springform pan with 2 1/2-inch-high sides. Dust pan with breadcrumbs. Mix almonds, candied orange peel, lemon peel and almond extract into rice mixture. Whisk egg yolks and remaining 1/2 cup sugar in medium bowl to blend. Stir into rice mixture. Cool completely.
- Beat egg whites in large bowl until stiff peaks form. Fold whites into rice mixture in 2 additions. Transfer mixture to prepared pan. Bake until cake is golden and firm to touch, about 1 hour. Transfer to rack and cool completely in pan. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Run small sharp knife around cake to loosen. Release pan sides from cake. Place cake on platter. Sift powdered sugar over cake. Cut into wedges and serve with Cherry-Apricot Compote.
DRIED FIG, APRICOT AND CHERRY COMPOTE
Steps:
- Combine 2 1/2 cups water, sugar and cinnamon sticks in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Reduce heat to medium-low; cover and simmer 5 minutes. Add figs and simmer uncovered 3 minutes. Remove from heat. Mix in apricots, cherries and then brandy. Return to heat and simmer uncovered until all fruits are tender but still retain shape, about 10 minutes. Remove from heat. Stir in crystallized ginger. Cool. (Compote can be prepared 3 days ahead. Cover and refrigerate.) Serve at room temperature or chilled.
CORNMEAL WAFFLES WITH APRICOT-CHERRY COMPOTE
Steps:
- Whisk together crème fraîche and confectioners' sugar in a small bowl. Refrigerate until ready to use (up to overnight).
- Whisk together flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Whisk eggs, buttermilk, and vanilla in a small bowl. Add egg mixture to flour mixture; stir until combined. Add oil and butter; whisk until smooth.
- Heat a waffle iron (preferably Belgian-style). Ladle 1/2 cup batter into each mold. Cook according to manufacturer's instructions until golden brown. Place waffles on a baking sheet in a 200°F oven to keep warm while you make the rest. Serve topped with compote and sweetened crème fraîche.
- Apricot-Cherry Compote
- Put apricots, sugar, 2 tablespoons water, the lemon juice, and salt into a medium saucepan. Cover; bring to a simmer over medium heat, stirring occasionally. Cook until apricots have softened. Stir in cherries. Serve warm or at room temperature.
CORNMEAL WAFFLES WITH APRICOT-CHERRY COMPOTE
This rendition of a breakfast favorite owes itssubstantial crunch to yellow cornmeal and its subtle tang to buttermilk. Warm, syrupy nectar from the fruit compote seeps into the wafflesfor a touch of sweetness. A dollop of creme fraiche blended with confectioners' sugar adds another layer of texture and taste.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 6
Number Of Ingredients 13
Steps:
- Whisk together creme fraiche and confectioners' sugar in a small bowl. Refrigerate until ready to use (up to overnight).
- Whisk together flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Whisk eggs, buttermilk, and vanilla in a small bowl. Add egg mixture to flour mixture; stir until combined. Add oil and butter; whisk until smooth.
- Heat a waffle iron (preferably Belgian-style). Ladle 1/2 cup batter into each mold. Cook according to manufacturer's instructions until golden brown. Place waffles in a 200-degree oven to keep warm while you make the rest. Serve topped with compote and sweetened creme fraiche.
APRICOT DRIED FRUIT COMPOTE
In rural homes in Eastern Europe summer fruits are often dried for compotes in the winter. This fruit compote is rich in apricot, prunes and raisins.
Provided by morgainegeiser
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine all ingredients, except orange extract. Bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered, 20 minutes.
- Remove and discard cinnamon stick.
- Stir in orange extract.
- Serve hot or cold.
DRIED APRICOT-CHERRY COMPOTE
Looking for a delicious dessert? Then check out this apricot-cherry compote made in slow cooker.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h5m
Yield 6
Number Of Ingredients 5
Steps:
- Mix all ingredients in 2- to 3 1/2-quart slow cooker.
- Cover and cook on low heat setting 8 to 10 hours.
- Serve warm or chilled. To chill, cool about 2 hours, then spoon compote into container; cover and refrigerate until chilled.
Nutrition Facts : Calories 235, Carbohydrate 65 g, Cholesterol 0 mg, Fiber 9 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg
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