Cherry Apricot Compote Recipes

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.

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.)

Steps:

• Put the cherries into a wide, deep frying pan, add 150ml water, then bring to the boil. Cook for 15 mins, stirring now and again until the fruit is starting to soften. Tip in the sugar, stir until it dissolves, add the lemon juice and brandy, then bring back to the boil.
• Cook for 15 mins until the fruit has collapsed a little and the sauce is syrupy, smooth and dark purple. Spoon a little of the juice onto a saucer and leave to cool for 30 secs. Push it with your finger; it's ready if the syrup wrinkles. Ladle into sterilised jars (see tip, below) and seal.

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.

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.

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.

Steps:

• Heat oven to 140C/120C fan/gas 1. Line a large baking sheet with baking parchment. Using the 28cm cake board, or the base of a 28cm cake tin as a template, draw a circle on the baking parchment, then flip it over so that the pen or pencil doesn't come into contact with the meringue.
• Tip 5 of the egg whites into a large bowl, or the bowl of a tabletop mixer (make sure it's extremely clean - any traces of grease will prevent the egg whites from holding) and add a pinch of salt. Whisk the egg whites using an electric whisk, or in the mixer, until stiff peaks form. Add 275g of the sugar, 1 tbsp at a time, while continuing to mix. Once incorporated, the mixture should be stiff and shiny, and should hold up in peaks on the end of the beaters. Add 1 tsp cornflour and 1 tsp vinegar and mix again until combined.
• Use some meringue to stick the parchment to the baking sheet. Pile the meringue onto the parchment and spread it out with a spatula or palette knife to fill the circle. Bake on the middle shelf for 1 hr 20 mins, then turn off the oven without opening the door, and leave the meringue inside to cool for at least 4 hrs to prevent it from cracking. Once cool, loosely cover with cling film or a tea towel and leave in a cool and dry place for up to 2 days.
• Follow steps 1-3 for the next two layers, but this time line two baking sheets with parchment. Draw a 20cm circle on one and a 14cm circle on the other. Once you've made the meringue mixture, divide it between the baking sheets and spread out to fill the circles. Bake for 1 hr 20 mins and cool as before.
• To make the compote, put the apricots in a saucepan with the caster sugar and lemon juice. Bring to a simmer, then cook for 5-8 mins until the fruit is soft and pulpy. Remove from the heat and use a stick blender to purée the fruit, adding a splash of water if needed. Cool until you're ready to assemble. Can be made up to 2 days before, or frozen for up to 2 months.
• On the day you want to assemble and serve the meringue, halve or quarter five apricots, and stone half the cherries. Toss the peach slices, apricots and stoned cherries with 2 tbsp icing sugar and set aside to macerate for 30 mins.
• Remove the cardamom seeds from the pods and grind to a powder using a pestle and mortar. Pour 1 litre of the cream into a large bowl or freestanding mixer. Add 25g icing sugar and half the cardamom. Whisk until the cream is just holding its shape - don't overwhip. Use a little of the cream to stick the largest meringue to a cake board or stand, then pile the rest on top. Drizzle over some compote and scatter with the macerated fruit and some pistachios. Insert four dowling rods, pushing them into the centre of the meringue until they hit the base, then snip the tops so they sit flush with the cream and fruit
• Whip the remaining cream, sugar and cardamom, and use a little to stick the 20cm meringue to the cake board. Carefully put this on top, then pile on just over half the cream. Top with compote, fruit and pistachios as before. then insert four more dowling rods and cut them to the correct height.
• Use some of the remaining cream to stick the final layer to its cake board and position on top carefully. Top with more cream, compote, nuts and fruit, and finish with the remaining unstoned cherries. Serve as soon as possible - the meringue will only hold for 1-2hrs.

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.

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.