HOT FRUIT COMPOTE
This dessert is perfect for holiday buffets. You can make it the day before and simply warm it before serving. It's delicious hot and after it cools, it's a healthy alternative to most desserts, plus it's a hit with kids and grown-ups alike.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 375°. Drain canned fruit, reserving syrup and juice; mix syrup and juice. Cut pears and peaches into bite-size pieces. Layer canned and dried fruit in 3-quart casserole or rectangular baking dish, 13x9x2 inches.
- Mix brown sugar and brandy; pour over fruit. Pour reserved juice mixture over fruit just until fruit is covered; discard remaining juice mixture. Sprinkle cinnamon, nutmeg and almonds over fruit.
- Bake uncovered about 45 minutes or until bubbly. Serve warm or cool.
Nutrition Facts : ServingSize 1 serving
WARM FRUIT COMPOTE OF CHERRIES, ORANGE AND CRANBERRIES OVER VANILLA ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 12m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a microwave safe bowl, combine cherries and their juice, orange zest and juice and the cranberries. Loosely cover dish with plastic food storage wrap and microwave on high 1 minute. Stir fruit and microwave on high 1 minute longer. Let fruit stand 5 minutes, then spoon over scoops of vanilla ice cream. Garnish with ginger snaps, vanilla wafers or cinnamon sugar cookies.
- Compote may also be prepared on conventional stove top. Combine compote ingredients in a small saucepot and simmer over low heat 7 or 8 minutes or until cranberries plump.
FRUIT COMPOTE WITH BRIE
What a special, versatile recipe! "I stir leftover compote into yogurt or serve it over cheesecake, ice cream, blintzes and crepes." Clara Coulston - Washington Court House, OH
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place cheese on an ungreased oven-proof serving plate. Bake at 400° until cheese is softened, 8-10 minutes., Meanwhile, in a small saucepan, combine the golden raisins and cherries, apple juice and vanilla; bring to a boil. Remove from the heat; stir in preserves. Spoon over cheese. Serve with crackers.
Nutrition Facts : Calories 140 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 179mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 6g protein.
HOT FRUIT COMPOTE
Perfect for cold weather! An excellent brunch dish or side for waffles, pancakes, scones, or shortbread. Also great served warm over vanilla ice cream! For best results, use canned fruits that do not have corn syrup or other sweeteners added. Add up to 1/2 cup more brown sugar for a sweeter dish. Virgin coconut oil can be used in place of the butter.
Provided by METG
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
- Pour pears, peaches, and cherries with their liquids into the prepared baking dish; stir. Stir oats and 1/4 cup brown sugar together in a bowl; sprinkle over the fruit mixture. Sprinkle remaining 1/4 cup brown sugar over the oat layer. Sprinkle cinnamon over the brown sugar. Arrange butter pieces evenly over the top.
- Bake until hot, bubbly, and slightly brown at edges, about 20 minutes.
Nutrition Facts : Calories 197 calories, Carbohydrate 41.4 g, Cholesterol 7.6 mg, Fat 3.6 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 30.9 mg, Sugar 30.9 g
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- 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!
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- To prepare the fruit: If you’re using fresh strawberries or peaches, cut them into thin slices. If you’re using small berries like blueberries or raspberries, you can use them whole. If you’re using frozen fruit, no need to defrost or slice them before using.
- In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
- Once boiling, reduce the heat to medium. If you’re using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
- Remove the compote from the heat. I’m generally satisfied with my compote at this point, but if the compote isn’t sweet enough for your liking, you can stir in a more sweetener, to taste. If you’d like it to be more smooth, mash it some more.
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