RASPBERRY COMPOTE
This makes a great addition to vanilla ice cream for a treat, or on pancakes or waffles as a syrup. Recipe from the chef at Wildflower Restaurant at Snowbird Ski Resort.
Provided by Chef TanyaW
Categories Sauces
Time 40m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Bring water to boil.
- Add raspberries and sugar.
- Allow to boil until desired thickness, 25-45 minutes.
- If compote is not thick enough and a cornstarch and water slurry.
- Serve over ice cream, pancakes, or waffles.
- May use strawberries, blueberries, peaches, mangoes, or apples, or a combination in place of raspberries.
QUICK FRUIT COMPOTE
our easy and quick fruit compote recipe is full of wonderful flavours and is equally delicious served hot or chilled with your favourite pudding
Provided by Good Food team
Categories Condiment
Time 15m
Yield Serves 4 (easily multiplied)
Number Of Ingredients 5
Steps:
- If using strawberries, hull, halve or quarter to make them a similar size to the other berries. Tip all the fruits into a large pan with 2-3 tbsp water, sugar to taste and your choice of flavourings.
- Bring to the boil then simmer for 3-5 mins. Don't overcook, or the fruits will not hold their shape. Keeps in the fridge for up to 2 days, in the freezer for up to 3 months.
Nutrition Facts : Calories 83 calories, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
MELON WITH RASPBERRY SAUCE
Refreshing melon slices fanned out in a pretty pool of raspberry sauce create a light but elegant ending to any special-occasion meal.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside., Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape., On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.
Nutrition Facts : Calories 130 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
MELON AND BERRY COMPOTE
Categories Sauce Berry Fruit Brunch Dessert Side Vegetarian Kid-Friendly Blueberry Raspberry Strawberry Melon Watermelon Mint Summer Vegan Bon Appétit Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Mix all ingredients in large bowl. Let stand at least 30 minutes and up to 2 hours.
MELON AND RASPBERRY COMPOTE
This compote is equally good on beef or served over icecream with a blob of sour cream or whipped cream. from Cooking Light, (sour cream and whipped cream not recommended by Cooking light, of course it adds calories etc.!!!!)
Provided by Derf2440
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in a medium bowl, toss gently.
- Cover and chill.
- Garnish with lime slices, if desired.
RASPBERRY CHERRY COMPOTE
This simple recipe makes a wonderful topping for ice cream, biscuits, or custard. Serve warm or cold. May substitute any sugar for cane juice and increase to desired sweetness. May substitute 2 sticks of cinnamon, removed at end of cook time. Increase or reduce amount of tapioca flour for desired consistency.
Provided by ErinMc
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Stir raspberries, cherries, cane juice, and cinnamon together in a saucepan over medium-heat; bring to a boil, stirring frequently. Reduce heat to low, cover the saucepan, and continue cooking until the berries are tender and juicy, about 15 minutes.
- Remove the saucepan from heat. Stir port wine through the berry mixture; gradually add tapioca flour, while stirring, until dissolved completely into the compote.
Nutrition Facts : Calories 47.5 calories, Carbohydrate 11.1 g, Fat 0.4 g, Fiber 2.7 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 0.3 mg, Sugar 5.3 g
MANGO-RASPBERRY COMPOTE
Make and share this Mango-Raspberry Compote recipe from Food.com.
Provided by Dancer
Categories Raspberries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a serving bowl, combine mangoes, lime juice, sugar and lime zest, stirring gently to combine.
- Put raspberries on top (do not stir them in.).
- (The compote can be prepared ahead and stored, covered, in the refrigerator for up to 6 hours.) Just before serving, gently stir in the raspberries.
Nutrition Facts : Calories 55.2, Fat 0.3, Sodium 1.4, Carbohydrate 14, Fiber 2.7, Sugar 10.7, Protein 0.6
MELON, NECTARINE, GRAPE, AND PLUM COMPOTE
Steps:
- In a large bowl combine the watermelon, the cantaloupe, the honeydew, the plums, the nectarines, and the grapes. In a small bowl stir together the sugar, the salt, and the lime juice until the sugar and salt are dissolved, drizzle the syrup over the fruit, and toss the mixture gently until it is combined well. Chill the compote, covered, stirring gently once or twice, overnight.
STRAWBERRY AND RASPBERRY COMPOTE
Steps:
- Bring strawberries, sugar, and lemon juice to a simmer in a nonreactive saucepan over medium heat. Cook, stirring occasionally, until reduced to 3/4 cup. Let cool completely before stirring in raspberries. Refrigerate up to 1 day in an airtight container.
MELON COMPOTE
Categories Fruit Dessert Quick & Easy Low Sodium Melon Summer Vegan Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a 1-quart saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and simmer 2 minutes. Cool syrup and stir in lime juice, gingerroot, cumin, pepper, and salt to taste. In a bowl toss together melon balls and syrup. Chill compote, covered, at least until cold, about 2 hours, and up to 3 days.
WARM BERRY COMPOTE
Treat yourself to this fruity compote - so good you'll want it with everything
Provided by Good Food team
Categories Dessert, Treat
Time 10m
Number Of Ingredients 6
Steps:
- Melt the butter over a low heat. Stir in the sugar and vanilla extract, then cook until the sugar melts. Toss in the raspberries and blueberries. Give them a good shake, then cook for 2-3 mins until the fruit starts to soften. Serve warm with vanilla ice cream.
Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 4 grams protein, Sodium 31 milligram of sodium
PEACH-BERRY COMPOTE
Make and share this Peach-Berry Compote recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine orange juice and preserves or marmalade in a small saucepan.
- Add peaches and cinnamon.
- Bring to boiling; reduce heat.
- Cover and simmer for 3 to 5 minutes or till peaches are just tender.
- To serve pour warm or cool compote over yogurt.
- Sprinkle with fresh raspberries or blueberries.
Nutrition Facts : Calories 71.6, Fat 1.2, SaturatedFat 0.6, Cholesterol 0.4, Sodium 17.9, Carbohydrate 14.7, Fiber 1.2, Sugar 12, Protein 1.3
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.
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