DRIED FRUIT COMPOTE WITH CHEVRE
Mound this wine-scented and herb-flavored fruit mixture over a round of fresh chevre (goat cheese) and accompany the colorful creation with thin slices of French baguette or mild flavored crackers. No need to follow the dried fruit quantities or choices exactly; use about 1 ½ cups total fruit, taking into account that a colorful variety will make the most stunning presentation. Recipe by: Paulette Mitchell
Provided by Impera_Magna
Categories Cheese
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 14
Steps:
- Bring the wine to a simmer in a small saucepan; remove from the heat. Add the raisins, blueberries, cranberries, dates, figs, and apricots; cover and let stand until the fruit is softened, about 30 minutes.
- Meanwhile, whisk together the remaining ingredients, except the green onions and chevre.
- When the fruit has softened, stir in the green onions and the lemon juice mixture.
- Transfer the fruit compote to a covered container (preferably glass) and refrigerate for up to 2 weeks.
- To serve, form the chevre into a 1 ½-inch thick round. Place the cheese on a platter; top and surround it with the fruit compote and its juices. Serve with a basket of bread or crackers; provide cheese spreaders and small spoons for serving.
Nutrition Facts : Calories 967, Fat 61.5, SaturatedFat 27.2, Cholesterol 89.6, Sodium 596.4, Carbohydrate 86.5, Fiber 8.6, Sugar 68.6, Protein 28
DRIED FRUIT COMPOTE
Steps:
- In a large bowl combine all of the dried fruit and add enough hot water to cover by an inch. Soak for 20 minutes. Drain the mixture.
- In a saucepan combine the fruit with the sugar, the lemon and orange zests, the lemon juice, and the water and bring to a boil. Reduce heat and simmer the mixture for 10 to 20 minutes, or until the fruit is tender. Remove the pan from the heat and let the compote cool. The compote will keep for a week if covered and chilled. Serve the compote at room temperature with ice cream.
DRIED FRUIT COMPOTE
Steps:
- In a small saucepan, simmer together port wine and sugar over medium-high heat until the sugar has dissolved. Add dried fruit and dried cranberries. Bring mixture to a boil and reduce to a simmer for 5 minutes. Set aside to cool.
- Serve over frozen yogurt and garnish with toasted slivered almonds.
QUICK FRUIT COMPOTE
Steps:
- Combine wine, water, sugar and spices and bring to a boil. Add apricots, prunes and raisins, cover and bring back to a simmer Remove from heat and cool. Stir in fresh fruit of choice and garnish with mint, yogurt and almonds.
FRUIT COMPOTE
Provided by Robin Miller : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 4
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.
SWEET DRIED FRUIT COMPOTE
Steps:
- Combine 2 cups of the water with the dried fruit in a large bowl. Let soak for 1 hour.
- In a small saucepan, combine the remaining 2 cups of water, orange juice, sugar, and lemon zest over medium-high heat. Add the fruit and the soaking liquid to the pan. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and add the cinnamon and clove. Simmer 40 minutes, stirring occasionally, until the fruit has softened and the mixture has thickened. Remove from the heat and set aside to cool. Serve warm or cold.
- Cook's Note: If using store bought dried fruit, chop the pieces into 1/2-inch chunks and simmer the mixture an additional 15 to 20 minutes.
DRIED FRUIT COMPOTE
Steps:
- Place all the dried fruit in a large rondeau.
- Add the red wine and port, almost covering the fruit. Add the spices. Season with fine sea salt and pimente d'espelette.
- Cook over medium heat until the fruit has absorbed all the liquid. Fold in the nuts and herbs.
CHERRY COMPOTE
Because fresh fruit was once scarce in Sweden during the winter, compotes stewed from dried fruits (mixed with a little alcohol to take the nip off the cold) are traditional at Christmas julbord. Here, dried cherries simmered with red wine and Port are subtly spiced with cinnamon and black pepper. This pairs well with cheese. Also wonderful over ice cream or cake. Compote can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before using. Taken from Epicurious.com and posted for ZWT.
Provided by alligirl
Categories Dessert
Time 25m
Yield 1 2/3 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring cherries, Port, wine, sugar, cinnamon stick, pepper, and a pinch of salt to a boil in a 1-quart heavy saucepan over moderate heat.
- Stir together cornstarch and vinegar until smooth, then stir into boiling liquid. Boil 1 minute.
- Remove from heat and cover, then let stand 15 minutes. Serve warm.
Nutrition Facts : Calories 119.8, Sodium 3.7, Carbohydrate 17.9, Fiber 0.1, Sugar 14.8, Protein 0.1
DRIED-FRUIT COMPOTE WITH VANILLA AND ORANGE
Categories Dessert Low Fat Quick & Easy Orange Prune Fig White Wine Winter Healthy Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Peel zest in long strips from half of orange with a vegetable peeler and trim any white pith from zest. Cut zest into fine julienne strips. Halve orange and squeeze 1/3 cup juice.
- Combine zest, juice, wine, sugar, and 2 cups water in a 3-quart heavy saucepan. Scrape seeds from vanilla bean with a sharp knife into wine mixture, reserving pod for another use. Bring mixture to a boil, stirring until sugar is dissolved, then continue to boil, uncovered, until reducedto about 3 cups, about 10 minutes.
- While syrup is boiling, cut off and discard fig stems and halve figs lengthwise. Add figs to syrup and simmer, covered, until they soften, about 5 minutes. Add apricots and prunes, then simmer, covered, until plump, 8 to 10 minutes.
- Transfer compote to a heatproof bowl and cool to warm or room temperature, 1 to 2 hours.
DRIED FRUIT COMPOTE
Provided by Joe Gannon
Categories Condiment/Spread Sauce Fruit Vegetarian High Fiber Prune Pear Apricot Fall Calvados Bon Appétit
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in heavy medium saucepan. Bring to simmer over medium-high heat, stirring until sugar dissolves. Reduce heat to medium. Simmer until fruit is tender and juices are reduced to very thick syrup, stirring occasionally, about 15 minutes.
DRIED AND FRESH FRUIT COMPOTE
Sounds great but is as yet untried by me - so many great recipes and so little time !!! Preparation/cooking time does not include time soaking overnight.
Provided by katew
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all dried fruits.
- Cover with boiling water.
- Leave in a sealed container overnight to soften.
- Peel all fresh fruits and cut into quarters.
- Place in saucepan and cover with water.
- Bring to boil and simmer till soft - about 15 - 20 minutes.
- When soft, drain and combine with drained dried fruit.
- Allow to cool, refrigerate before serving.
- Can be served hot or cold.
DRIED FRUIT COMPOTE
A healthy fruit compote with fat-free yoghurt for breakfast will keep your energy up until lunchtime
Provided by Good Food team
Time 10m
Number Of Ingredients 5
Steps:
- Put the dried fruit into a small pan with the cinnamon and apple juice, give everything a stir then simmer for 5 mins until the apple juice is syrupy. Remove from the heat and allow to cool.
- Divide the yogurt between 4 bowls then top with the compote and granola.
Nutrition Facts : Calories 253 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
DRIED FRUIT COMPOTE
Provided by Moira Hodgson
Categories easy, dessert
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Simmer the fruit in water to cover for about 15 to 20 minutes, or until soft. Remove to a bowl and reduce liquid in saucepan to half a cup.
- Add the orange and lemon peel, honey and orange juice. Stir until honey has melted, correct sweetening and pour the mixture over the fruit. Leave at room temperature.
- Just before serving, sprinkle the fruit with the almonds. Serve the creme fraiche separately.
CHERRY COMPOTE
Categories Sauce Dessert Kid-Friendly Low Sodium Cherry Brandy Summer Chill Vegan Simmer Bon Appétit Small Plates
Yield Makes about 3 1/2 cups
Number Of Ingredients 6
Steps:
- Bring cherry cider and dried cherries to boil in heavy large saucepan. Remove from heat. Cover; let steep 20 minutes.
- Bring dried cherry mixture to simmer. Mix in cherries and sugar. Simmer until cherries soften, about 2 minutes for fresh and 5 minutes for frozen. Mix brandy and cornstarch in bowl to blend. Slowly stir into cherry mixture. Cook over medium heat until mixture boils and thickens, about 1 minute. Cool. Cover; chill until cold. (Can be made 2 days ahead.)
DRIED FRUIT COMPOTE
Make and share this Dried Fruit Compote recipe from Food.com.
Provided by katew
Categories Breakfast
Time 10m
Yield 41 serving(s)
Number Of Ingredients 12
Steps:
- Combine dried fruit in bowl with cloves, cinnamon sticks and rind.
- Place tea bags and sugar in a jug.
- Cover with boiling water, stir till sugar is dissolved.
- Stand for 5 minutes.
- Discard tea bags, pour over fruit.
- Chill, covered overnight.
- Serve with yoghurt.
Nutrition Facts : Calories 24, Fat 0.1, Sodium 1, Carbohydrate 6.2, Fiber 0.4, Sugar 4.2, Protein 0.2
DRIED FRUIT COMPOTE
A spicy little compote that greatly benefits from a stint in the cooler! (Slightly adapted from a recipe in The All New Good Housekeeping Cook Book.) Fridge time not included in preparation time.
Provided by So Cal Gal
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, mix together dried apricots, brown sugar, lemon peel, cinnamon stick, and unsweetened apple juice or cider; bring to a boil over high heat, then reduce heat and simmer for 5 minutes.
- Transfer mixture to a large dish or bowl; and mix in dried pitted prunes, dried tart cherries, and vanilla extract. Allow compote to cool completely; then remove lemon peel and cinnamon stick, cover, and refrigerate for at least 24 hours--or up to a week (compote thickens, and flavor develops, during fridge time).
- Stir compote before serving.
Nutrition Facts : Calories 159, Fat 0.3, Sodium 8.6, Carbohydrate 40.5, Fiber 2.4, Sugar 34.4, Protein 1
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