Warm Winter Fruit Compote Recipes

Steps:

• In a 1-1/2-qt. slow cooker, combine cranberries, brown sugar, orange juice concentrate and vinegar. Cook, covered, on low until cranberries pop and mixture is thickened, 1-1/4 to 1-3/4 hours., Turn off heat; stir in apricots, raisins and walnuts. Refrigerate leftovers.

Steps:

• In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar. , Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.

Steps:

• Stir together berries, sugar, zest, and juice in a slow cooker. Cook on High until bubbling, about 1 1/2 hours.
• Stir together cornstarch and water in a cup until fully dissolved. Stir into berry mixture. Cook, covered, until thickened, 5 to 10 minutes more. Serve warm or room temperature.

Steps:

• In a 5-quart crock pot, combine first 4 ingredients, then top with pie filling.
• Cover & cook on high 2 hours or until heated through, then serve.

Steps:

• In large saucepan, combine sugar, water and ginger; bring to a boil over high heat.
• Add dried fruit and bring back to a boil; immediately reduce heat to low simmer.
• Cook, uncovered, until fruit is not quite tender, about 5 minutes.
• Add cranberries and simmer, stirring occasionally, until cranberries pop.
• Stir in orange and apple.
• Remove from heat and allow to cool down.
• For dessert, serve warm over ice cream, or at room temperature over a plain cake, such as angel food cake or pound cake.
• Can also be served with yogurt; makes a particularly nice breakfast.

Steps:

• Put the figs, kumquats, prunes, sugar, Cognac and lemon zest in a saucepan with 2 cups/500 ml water and bring to a boil. Cook until the fruits are plump and the sauce syrupy. Turn off the heat and let the fruit macerate for 30 minutes. Pour into a serving dish (a cut glass bowl looks lovely) and let cool. Serve with creme fraiche and toasted almonds, or with a big spoonful of vanilla ice cream.

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.

Steps:

• In a bowl let the cranberries soak in the orange juice for 30 minutes, drain them in a sieve set over a bowl, and reserve the juice. Reserve 1 large piece of the preserved ginger and in a blender or food processor purée the remaining ginger with the syrup and the reserved orange juice. In a deep 2-quart glass serving dish arrange half the cranberries, drizzle them with about 1/2 cup of the ginger mixture, and top them with the grapes. Drizzle the grapes with about 1/2 cup of the remaining ginger mixture, top them with the grapefruit, and drizzle the grapefruit with about 1/2 cup of the remaining ginger mixture. Top the grapefruit with the pineapple, drizzle it with the remaining ginger mixture, and arrange the remaining cranberries on top. Arrange the orange sections over the cranberries, chill the compote, covered, for at least 2 hours or overnight, and serve it garnished with the reserved ginger, cut into julienne strips.

Steps:

• Using kitchen shears cut the prunes, apricots and apples in half. Cut the peaches and pears in thirds or quarters. To prevent the blades from sticking dip them in hot water from time to time.
• Place the fruit in a heavy non-stick saucepan. Add water to cover to a depth of three inches. Bring to a boil, reduce heat to moderate and simmer uncovered until the fruit is very soft and tender, about 20 minutes. Remove from the heat and allow to cool for 30 minutes, stirring occasionally.
• Sweeten the fruit to taste, using superfine sugar. The fruit should not be overly sweet. Add one-half cup of the Armagnac. Mix well, transfer to a bowl, cover and refrigerate at least 24 hours and up to three days so the flavors can mellow.
• Shortly before serving, reheat the fruit in a microwave oven or on top of the stove. Add a little more sugar and Armagnac if necessary. Stir.
• Serve warm, in bowls, topped with a scoop of ice cream.

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.