Winter Fruit Compote With Selection Of Cheese Recipes

Steps:

• Combine all ingredients in a large saucepan. Cover and simmer 20 minutes. Remove cover and simmer an additional 35 minutes or until liquid is reduced to desired consistency. Serve warm with turkey or pork.
• Recipe note: Compote may be made ahead of serving time. Cover and store in refrigerator. Reheat to a simmer for 10 minutes before serving.
• Garnish with sprigs of fresh rosemary, if desired.

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:

• Preheat the oven to 400 degrees. Bake the crust until light golden brown, about 20 to 25 minutes. Remove the crest and reduce the oven temperature to 325 degrees. When the pan is cool enough to handle, brush the sides with melted butter. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the goal cheese and cream cheese until very smooth. Add the sugar and vanilla and mix. Two at a time, add the eggs, scraping down the bowl after each addition. Pour into the prepared pan and smooth the top. Prepare a water bath: Place the springform pan on a doublelayer sheet of aluminum foil, with at least 3 inches of foil all around the pan. Fold the aluminum foil up around the sides of the pan. Fill a roasting pall large enough to hold the cake pan with hot water to a depth of about 1 inch. Then lift the foilwrapped cake into the roasting pan, keeping the foil turned up so that it prevents wafer from overflowing or seeping into the cake. Be careful not to make any holes in the foil as you do this! Bake about 1 hour, until the top of the cake is golden and dry to the touch, though still a bit soft in the center. It should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Lift the foil up to remove the cake from the water bath, remove the foil, and let cool 1 hour. Refrigerate at least 2 hours before serving. Serve with compote.
• Make the compote: combine 'all of the ingredients in a mediumsize saucepan. Bring to a simmer, stir, and reduce the heat so that the mixture is barely simmering. Simmer 20 minutes, stirring occasionally. Turn (fit the heat, cover, and set aside to soften and infuse. I1' not using within a few hours, refrigerate until ready to serve. When ready to serve, remove the walls of the pan and, if desired, reheat the compote. Serve in wedges, with compote spooned around the sides.

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.

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.