FRESH PEAR AND BERRY COMPOTE IN RED WINE
This compote -- herbed and sweetened red wine poured over pears and berries -- is delicious on its own, but we like to serve it in wine goblets with Almond Tuiles draped over the rims.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 6
Steps:
- In a medium bowl, combine strawberries, raspberries, and pears.
- In a medium saucepan, heat sugar and 1 cup water over medium-high heat until sugar has completely dissolved. Add geranium leaves, and remove from heat. Cover, and let steep 10 minutes.
- Stir wine into mixture in pan, and pour over fruit. Cover bowl with plastic wrap, and refrigerate until well chilled, at least 1 1/2 hours. Remove from refrigerator 30 minutes before serving.
RED BERRY FRUIT COMPOTE (GERMAN ROTE GRüTZE)
This light, fruity dessert is a German summertime staple - a mixed berry compote with custard. The fruity mix is ideal as a topping for granola or stirred through ice cream
Provided by Good Food team
Categories Dessert
Time 30m
Yield Serves 6 with leftovers
Number Of Ingredients 12
Steps:
- In a large saucepan over a medium heat, cook the fruits in their juices and syrup, along with 150ml of the cranberry juice, the vanilla extract, cinnamon, sugar and rosewater for about 20 mins or until the fruits are soft.
- In a separate bowl, mix the remaining cranberry juice with the cornflour until it becomes smooth and milky without any lumps. Pour slowly into the hot fruit and continue stirring until mixed in well - the compote will thicken after a couple of mins. Remove from the heat and leave to cool. Transfer to a bowl, cover and chill in the fridge for a few hours before serving for best results in texture and flavour. Will keep for up to 1 week.
- Serve the compote in ramekins, small bowls or clean jam jars, with a generous dollop of vanilla custard. Sprinkle the chocolate shavings and pomegranate seeds on top, and finish with the mint leaves.
Nutrition Facts : Calories 171 calories, Fat 2 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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.
PLUM, RASPBERRY AND RED WINE COMPOTE
A fresh and simple dessert that's quick to put together. The flavors develop better if it's made one day ahead.
Yield Serves 6
Number Of Ingredients 7
Steps:
- Combine plums and raspberries in large bowl. Combine wine, 1 1/2 cups water and sugar in large saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Increase heat and boil until reduced to 2 2/3 cups, about 20 minutes. Pour hot wine mixture over plum mixture. Cool. Cover and chill overnight.
- Spoon fruit mixture into dessert glasses or bowls. Top with cream.
PEARS IN RED WINE WITH FRUIT COMPOTE
Steps:
- Cut the kiwi fruit into thin slices. Cut the slices into quarters.
- Pick over the berries to remove any foreign particles. Rinse the berries and drain.
- Combine the water and 1/4 cup of sugar in a saucepan and bring to a boil. Add the strawberries and stir. Cook about 30 seconds. Pour the strawberries in syrup into a mixing bowl.
- Add the blackberries, raspberries and kiwi fruit. If desired, add more sugar to taste. Let chill before serving. To serve, spoon equal portions of the compote into 6 serving dishes. Top each serving with a pear half. Spoon a little cassis over each serving.
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.
FRUIT COMPOTE IN RED WINE
Provided by Florence Fabricant
Categories brunch, easy, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the orange peel and honey in a heavy sauce pan, simmer slowly about 10 minutes, until the peel begins to look translucent.
- Add remaining ingredients and simmer about 40 minutes, until the fruit is tender. If too much of the liquid evaporates during cooking, add a little additional orange juice or some water.
- Cool to room temperature, remove cinnamon sticks, then chill before serving. Spoon into individual goblets or bowls.
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 1 gram, Carbohydrate 124 grams, Fat 1 gram, Fiber 14 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 17 milligrams, Sugar 89 grams
DRIED-FRUIT COMPOTE WITH WHITE WINE
Time 35m
Yield Makes 6 dessert servings
Number Of Ingredients 6
Steps:
- Combine all ingredients in a 2-quart heavy saucepan and simmer, covered, over moderately high heat until fruit is tender, about 15 minutes.
- Transfer to a bowl and cool, about 15 minutes.
SERIOUSLY GOOD SPICED FRUIT COMPOTE
Serve as it is, or with a dollop of mind-that-waistline mascarpone
Provided by Ruth Watson
Categories Dessert, Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Put all the ingredients, except the fruits, into a large saucepan and slowly bring to the boil, uncovered. Boil the syrup for 5 minutes then remove the pan from the heat.
- Top and tail the oranges, then slice off the skin and every scrap of pith, using a small, sharp kitchen knife. Cradle each orange in the palm of your hand, hold it over the saucepan and cut out the segments, letting them drop into the syrup. Squeeze any juice from the debris into the syrup, too, then discard.
- Add the apricots and plums to the syrup and return the saucepan to a medium heat. Bring to the boil, then simmer the fruits for 10 minutes. Leave to cool, then chill for at least 2 hours.
- Serve the poached fruits just as they are or as a brûlée: whisk the milk into the fromage frais to loosen it a little, then divide the fruits and enough juice to cover them, among six ovenproof ramekins and spoon on the fromage frais, thickly. Dust with caster sugar and then 'burn' the sugar with a blow-torch. (Or put the ramekins on a heavy baking sheet, place it under a very hot grill and leave for 1-2 minutes until the sugar has caramelised.)
Nutrition Facts : Calories 380 calories, Fat 1 grams fat, Carbohydrate 73 grams carbohydrates, Sugar 25 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium
10-MINUTE WINTER FRUIT COMPOTE
Two simple steps make a deliciously fruity pudding spiced with cinnamon and cloves. It's easy to make in the microwave and counts as one of your 5-a-day
Provided by Good Food team
Categories Breakfast, Dessert, Snack
Time 10m
Number Of Ingredients 6
Steps:
- Tip the dried fruit, orange juice and whole spices into a microwaveable bowl. Microwave on High for 4-5 mins, stirring halfway through until the juices become sticky and the fruits are plump.
- Leave the compote to stand for a minute and serve in bowls with spoonfuls of yogurt or fromage frais.
Nutrition Facts : Calories 367 calories, Fat 1 grams fat, Carbohydrate 85 grams carbohydrates, Sugar 85 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.15 milligram of sodium
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