FRESH FRUIT COMPOTE
Round out a meal with this fruit dessert, a colorful medley of apples, strawberries, peaches and pears that simmers in a simple lemon-and-honey sauce. Top off servings with low-fat vanilla yogurt, granola or both. It's a wonderful dessert that everyone will enjoy...and it features those good-for-you fruits that will help keep your and your family strong and healthy.-Kate Selner, St. Paul, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- Cut two 1-in.-long strips from lemon peel. Squeeze juice from lemon. In a large saucepan, combine the water, honey, lemon juice and lemon peel strips. Add the apples, peaches and pears. Bring to a boil. Reduce heat; cook, uncovered, for 15-20 minutes or until fruit is softened. , Remove from the heat; discard lemon peel. Using a slotted spoon, transfer fruit to a large bowl; discard poaching liquid. Stir in spreadable fruit, strawberries and grapes. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon. Top each serving with yogurt.
Nutrition Facts : Calories 166 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 14mg sodium, Carbohydrate 41g carbohydrate, Fiber 4g fiber), Protein 2g protein.
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.
STRAWBERRY COMPOTE
This simple strawberry compote has the consistency of a chunky fruit syrup and will liven up yogurt, oatmeal, scones, and ice cream. It also makes the most delicious topping for crepes! The touch of balsamic gives it a pop of acidity and a deeper flavor. Feel free to mash the berries with a fork or potato masher for a smoother consistency. Refrigerate for up to 1 week.
Provided by France C
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 16
Number Of Ingredients 4
Steps:
- Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.
- Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 9.5 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 18.7 mg, Sugar 8.4 g
STONE-FRUIT COMPOTE
Enjoy this chunky fruit spread on toast with ricotta or spoon it over plain yogurt.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a small saucepan, combine fruit, honey, pinch of salt, water, and desired flavor combination (optional). Cook over medium-high, stirring occasionally, until fruit is soft, 8 to 12 minutes. Transfer to a pint-size jar and let cool.
Nutrition Facts : Calories 21 g
OLD-FASHIONED FRUIT COMPOTE
A perfect partner for your Christmas goose, this warm and fruity side dish can simmer while you prepare the rest of your menu, or make it a day ahead and reheat before serving. -Shirley A. Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Time 1h15m
Yield 8 cups.
Number Of Ingredients 10
Steps:
- Drain pineapple, peaches and oranges, reserving the juices; set drained fruit aside. In a Dutch oven, combine fruit juice, dried fruits, lemon zest strips and cinnamon stick. Bring to a boil. Reduce heat; cover and simmer until dried fruit is tender, about 30 minutes. Add reserved canned fruit and cherries; heat just until warmed through. Serve warm or at room temperature.
Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.
FRUIT COMPOTE
I cut this out of the News & Observer here in Raleigh last spring. Since it uses fresh apples and bananas it a nice way to dress up canned fruit. I have also added grapes, just to add some color. My family really likes this fruit salad.
Provided by NC Gal
Categories Oranges
Time 15m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Drain pineapple RESERVING 3/4 cup juice In a saucepan, combine sugar& cornstarch.
- Add pineapple juice, orange juice and lemon juice.
- Cook and stir over medium heat until thickened and bubbly.
- Cook& stir one minute longer.
- Remove from heat: set aside.
- In a bowl, combine pineapple chunks, oranges, apples& bananas Pour warm sauce over the fruit: stir gently to coat.
- Cover& refrigerate.
Nutrition Facts : Calories 94.8, Fat 0.2, Sodium 1.5, Carbohydrate 24.4, Fiber 1.8, Sugar 19.6, Protein 0.7
DRIED FRUIT COMPOTE
Spray your knife with cooking spray to prevent dried fruit from sticking to it.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine all ingredients. Bring to a boil. Reduce to simmer, and cook until fruit is soft and liquid is thick, about 20 minutes.
- Remove cinnamon and ginger, and discard. Serve hot, at room temperature, or cold.
POLISH TWELVE FRUIT COMPOTE
This is from a library book about Christmas in Poland. It sites: "The Culinary Arts Institute Polish Cookbook". I haven't tried it yet but I may this Christmas. Sounds like it has flavor and fiber!
Provided by Engrossed
Categories Oranges
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- In a 6 quart pot combine water, mixed dried fruits, prunes and raisins. Bring to a boil. Cover and simmer about 20 minutes, or until the fruits are plump and tender.
- Add the cherries, apples and cranberries. Stir in sugar, lemon and spices. Cover, simmer 5 minutes.
- Grate orange and reserve peel. Peel and section orange and add to pot.
- Stir in grapes or alternatives and brandy. Bring just to boiling and remove from heat.
- Stir in orange peel.
- Cover and let stand for 15 minutes.
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FRUIT COMPOTE RECIPE | MYRECIPES
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Servings 8Total Time 45 mins
- Place whole apples and pears in a large heat-resistant bowl, and cover with boiling water. Let stand 10 minutes, turning fruit a few times. Drain; peel fruit, and cut into chunks.
- Stir together apples, pears, sugar, 2 Tbsp. lemon juice, and cinnamon in a 3 1/2-qt. saucepan. Bring to a boil over high heat, stirring often. Cover, reduce heat to low, and simmer, stirring occasionally, 8 minutes or until tender.
- Gently stir in plums, and cook 2 to 3 minutes or until plums are tender. Remove from heat; stir in vanilla, and, if desired, an additional 1 Tbsp. lemon juice. Serve warm or cold.
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- Smörgåstårta. Smörgåstårta is a holiday and celebration cake made from bread layered with different kinds of creamy fillings. The most typical is either smoked salmon and shrimp or smoked ham and liver pâte chopped and mixed with onions, herbs, mayonnaise, and crème fraîche.
- Tacos. The Swedish taco is a great example of how imported food became a favorite in Sweden. The spice blend differs from Mexican tacos, with a very strong cumin flavor, but are otherwise similar.
- Swedish Barbeque and Potato Salad. Despite the cold climate, we are barbeque fanatics. In sun, rain, or snow we light up our barbeques in backyards or public places.
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- Shrimp Toast. Due to Sweden being surrounded by sea, shrimp is a very common and popular ingredient. Boiled and peeled shrimps are placed on lightly toasted bread with mayonnaise, salad, cucumber, boiled eggs, and caviar.
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