Moms Sugar Free Poached Dried Fruit Compote Recipes

MOM'S SUGAR FREE POACHED DRIED FRUIT COMPOTE

My Dad was a diebetic most of his life and loved his sweets. My Mom found this recipe years ago and made it for him and never told him that there was no sugar in it. Back then she got her dried fruits at the farmer's market. I found her recipe the other day in my recipe box and thought I'd make it. It turned out great.

Provided by Norma DeRemer

Categories Fruit Desserts

Number Of Ingredients 5

Mom's Sugar Free Poached Dried Fruit Compote image

Steps:

1. Combine all ingredients in medium saucepan.
2. Bring to a boil ove high heat.
3. Reduce heat to low; simmer, uncovered for 12 to 15 minutes or until fruit is tender.
4. Remove from heat and cool. Discard cinnamon sticks and cloves.
5. Serve warm, at room temperature or chilled in individual bowls.
6. * I spooned fat free vanilla yogart over top for myself.

Ingredients

8 oz mixed dried fruit, such as apricots, pears, apples and prunes
1 1/2 c water
1/2 c white wine, ( white grape juice may be substituted ).
2 cinnamon sticks
4 whole cloves

DRIED FRUIT COMPOTE

Provided by Sandra Lee

Categories dessert

Time 18m

Yield 6 servings

Number Of Ingredients 6

Dried Fruit Compote image

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.

Ingredients

1 1/2 cups port wine
1/4 cup sugar
1 cup mixed dried fruit
1/2 cup dried cranberries
Low-fat vanilla frozen yogurt, desired amount
Toasted slivered almonds, for garnish

FRUIT, POACHED AND MARINATED

Fruit compotes make great compromise desserts; they're sweet, but not as sweet as sorbets, and like sorbets they don't require flour, butter or pastry skills. I didn't develop any kind of knack for pastry until I began collaborating with pastry chefs on their cookbooks, but for years I managed to round out my dinner parties with fruit-based desserts(though the children of my friend Clifford Wright used to roll their eyes when I brought dessert - "She doesn't bring dessert, she brings fruit," they'd say). I revisited some of those desserts this week, particularly various fruits poached in wine, and I still find them delightful. I find that I'm sometimes negligent about eating fruit in the colder months, but not when I have some wine-poached pears, bananas or prunes in the refrigerator. I am as likely to stir the fruit, with its luscious syrup, into my morning yogurt as to eat it for dessert, andthe compotes are good keepers. Early spring is an in-between time for fruit. Stone fruits aren't ready yet and it's not really apple, pear or citrus season either, though all of those fall-winter fruits are still available. I poached pears in red wine and bananas in white wine, and used dried fruits for two of my compotes, prunes poached in red wine and a dried-fruit compote to which I also added a fresh apple and pear. For the last compote of the week I combined blood oranges and pink grapefruit in arefreshing citrus-caramel syrup, and topped the fruit with pomegranate seeds. Even if my friend's kids wouldn't agree, this was definitely dessert. Bananas Poached in Vanilla-Scented Chardonnay Summary:Don't overcook the bananas in this easy dish, and you'll be rewarded with a fragrant, delicious dessert. I am usually not one forbananas in desserts, but this, if you're careful not to overcook the bananas, is heavenly. Years ago, in the early days of my career as a vegetarian caterer, I made it often; it was one of my most requested desserts. These days I'm as likely to spoon some of the bananas with their fragrant syrup into a bowl of morning yogurt as I am to serve it after a meal.

Provided by Martha Rose Shulman

Categories breakfast, brunch, dinner, lunch, dessert

Time 15m

Yield Serves 6 to 8

Number Of Ingredients 11

Fruit, Poached and Marinated image

Steps:

Pour chardonnay into a medium saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean halves into wine and add pods. Add honey, cinnamon stick, raisins or currants, and dried apples and bring to a boil. Reduce heat, cover and simmer 5 minutes.
Meanwhile, fill a bowl with water and add lemon juice. Peel bananas; cut them in half lengthwise and then in 2-inch pieces, and immediately place in the acidulated water. (This prevents bananas from discoloring.)
Drain bananas and add to simmering wine. Add nutmeg. Returnmixture to a simmer, cover and simmer 5 more minutes. Remove from heat. Add almonds. Remove cinnamon stick and if you wish, add a little more nutmeg. Serve warm, topped with whipped cream or plain yogurt if desired.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 24 grams, TransFat 0 grams

Ingredients

2 cups chardonnay
1 vanilla bean, split in half lengthwise
1/3 cup mild honey, such as clover
1 cinnamon stick
1/2 cup golden raisins or currants
1/2 cup dried apples (optional)
Juice of 1 lemon
3 to 4 firm but ripe bananas
1/2 teaspoon freshly grated nutmeg
1/4 cup lightly toasted slivered almonds
Plain yogurt or whipped cream for topping, if desired

SHANNON'S SUGAR-FREE, GUILT-FREE FRUIT COMPOTE

I came up with this awesome fruit compote sugar-free to watch the waistline and for my hypoglycemia. This is great warmed up to put on toast, french toast, pancakes, oatmeal almost anything!!! I love it when I have time in the morning to make it when its the best but I usually have to make ahead and reserve it the next morning and nuking it. this is a great baseline and you can add anything you like!! These are guessestimates only due I just eyeball. I used different variations such as using Da'vinci surgar-free syrups, different fruits ie: bosc pears with raisins, cinnamon; coconut with bananas and macademia nuts.. use your imagination!! The baseline is like a caramel-like sauce that compliaments the fruit..yum!! Enjoy!! I do every morning-guilt-free!! If using pears, apples etc type of fruits, cooking time is longer-have to "boil" down to reduce the sauce to come to caramel-like taste (not consistency wise). .

Provided by Wicked Creations

Categories Sauces

Time 35m

Yield 2 cups, 2-4 serving(s)

Number Of Ingredients 7

Shannon's Sugar-Free, Guilt-Free Fruit Compote image

Steps:

In a small bowl, mix sugar substitute and cinnamon til blended.
Add water to sugar and cinnamon mixture (just eyeball). It will be frothy.
Add vanilla extract and set aside.
In a skillet, melt margarine. Add compote sauce to melted margarine. Let it bubble and reduce for about 5 minutes over medium heat.
Add banana and saute' in the sauce, it will thicken up by the starch of the banana. Stir occasionally.
When sauce begins to thicken, add chopped walnuts to mixture and continue to stir. Do not let it sit.
Stir slowly until sauce is thickening. Viola! You have Sugar-Free Compote!

Nutrition Facts : Calories 574.8, Fat 21.2, SaturatedFat 2.2, Sodium 24.5, Carbohydrate 93, Fiber 3.8, Sugar 76, Protein 7

Ingredients

1 banana (sliced width wise)
1/2 cup walnuts (chopped)
1 teaspoon vanilla extract
1 teaspoon margarine
1/2 teaspoon cinnamon
1 cup sugar substitute (granular-Altern the best)
1/3 cup water

DRIED FRUIT COMPOTE

Provided by Moira Hodgson

Categories easy, dessert

Time 25m

Yield 4 servings

Number Of Ingredients 8

Dried Fruit Compote image

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.

Ingredients

1/2 pound mixed dried fruit: apples, apricots, pears, peaches, prunes, figs
Cold water to cover
1 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1 tablespoon honey (or to taste)
Juice 1 orange
2 tablespoons chopped toasted almonds
1 cup creme fraiche

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SIMPLE FRUIT COMPOTE | MINIMALIST BAKER RECIPES

Web Jul 29, 2014 The concept is simple: Throw your favorite fresh or frozen fruit (berries and stone fruit work best) into a pot and add a little juice to …
From minimalistbaker.com
4.8/5 (72)
Total Time 20 mins
Category Breakfast, Dessert
Calories 27 per serving

Continue cooking over medium-low heat for 10-12 minutes, occasionally mashing fruit to combine. Turn off heat and add optional add-ins at this point (cinnamon, ginger, sugar, chia seeds).
Remove from heat and transfer to a clean jar or container to cool thoroughly. Store in the fridge up to 1 week or freeze in ice cube molds up to 1 month. Reheat to serve with oats, pancakes, waffles, french toast, and more!

Moms Sugar Free Poached Dried Fruit Compote Recipes

MOM'S SUGAR FREE POACHED DRIED FRUIT COMPOTE

DRIED FRUIT COMPOTE

FRUIT, POACHED AND MARINATED

SHANNON'S SUGAR-FREE, GUILT-FREE FRUIT COMPOTE

DRIED FRUIT COMPOTE

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