10 Minute Winter Fruit Compote Recipes

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WINTER FRUIT COMPOTE



Winter Fruit Compote image

Season: winter. It may seem somewhat unnecessary to preserve dried fruit, but I love having a few jars of this compote on the shelf. The once-shriveled fruits become plump and luscious and are quite delicious served alone for breakfast or with yogurt or crème fraîche as a dessert. I like to make this in early November, when newly dried prunes, figs, and apricots are available. Keep on the lookout for small, dried wild figs, which will plump up perfectly to their original shapely selves. The glistening black prunes from the Agen area in southern France are also key players-I prefer to use these un pitted because they infuse the compote with an almondlike essence. A simplified version of the oven method is used-everything is cooked and hot to start with, so the jars don't need to be heated for an extended time in the oven.

Yield makes four 16-ounce jars

Number Of Ingredients 6

3 1/3 cups dried figs
1 1/4 cups unsulfured dried apricots
2 1/3 cups dried prunes, Agen prunes if possible, preferably with pits
4 1/4 cups freshly made hot green tea, Earl Grey, or breakfast tea
3/4 cup plus 2 tablespoons freshly squeezed orange juice
7 tablespoons honey

Steps:

  • Combine the dried fruit in a large bowl. Pour the hot tea and the orange juice over it and mix together, making sure all the fruit is totally immersed. Cover and let steep for 24 hours.
  • Preheat the oven to 275°F and place your sterilized jars (see p. 152) inside.
  • Carefully transfer the fruit and liquid into a large pan. Bring slowly to a simmer on the stovetop and poach the fruit for 10 minutes.
  • Remove the pan of fruit from the heat. Using a slotted spoon, scoop out the fruit and pack into the hot jars. Return the jars to the oven to keep warm. Add the honey to the steeping juice. Bring to a boil and boil for 5 minutes.
  • Carefully remove the jars from the oven and pour in the honeyed juice so it comes to the very brim of the jars and completely covers the fruit. Seal immediately with lids, clips, or screw-bands. Leave undisturbed for 24 hours, then check that the seal is secure (see p. 158). Store in a cool, dry place and use within 1 year.

WARM WINTER FRUIT COMPOTE



Warm Winter Fruit Compote image

Provided by Food Network

Categories     condiment

Time 1h5m

Yield 3 cups

Number Of Ingredients 7

1 can (16 ounces) whole cranberry sauce
3 cups cooking apples, cored, peeled and sliced (about 3 medium)
1 1/2 cups red OR Asian pears, cored, peeled and sliced (about 2 medium)
1/4 cup orange juice
1/2 teaspoon Spice Islands Ground Saigon Cinnamon
1/2 teaspoon Spice Islands Ground Ginger
1/4 teaspoon Spice Islands Ground Cardamom

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.

WINTER FRUIT COMPOTE WITH SELECTION OF CHEESE



Winter Fruit Compote with Selection of Cheese image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup dry white wine
1/4 cup sweet Marsala wine
1 cup granulated sugar
2 teaspoons vanilla extract
1/2 cinnamon stick
1/2 cup dried apricots, quartered
1/2 cup golden raisins
1/2 cup dried cherries
Dash gray sea salt
1 cup Granny Smith apples, diced 1/4-inch thick cubes
1 cup pears, 1/4-inch slices
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 wedge sharp Cheddar
1 wedge Gorgonzola

Steps:

  • In a 4-quart saucepan or pot bring the first 6 ingredients to a simmer. Stir slowly to dissolve the sugar in the liquid. Add the remaining ingredients except the lemon juice and the cheese. When the liquid comes to a boil, adjust the heat and simmer for about 20 minutes to marry the flavors and soften the fruit. Turn off the heat then stir in the lemon juice. With a slotted spoon remove the fruit to a bowl. Bring the remaining syrup to a simmer and reduce until lightly thickened or when the bubbles formed on the top become small. Remove the syrup for the heat and when it is cool pour it over the fruit. The compote can be held in the refrigerator for up to 4 days.
  • Serve the compote at room temperature with the cheese.

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