Apricot And Raspberry Compote Recipes
RASPBERRY COMPOTE
This makes a great addition to vanilla ice cream for a treat, or on pancakes or waffles as a syrup. Recipe from the chef at Wildflower Restaurant at Snowbird Ski Resort.
Provided by Chef TanyaW
Categories Sauces
Time 40m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Bring water to boil.
- Add raspberries and sugar.
- Allow to boil until desired thickness, 25-45 minutes.
- If compote is not thick enough and a cornstarch and water slurry.
- Serve over ice cream, pancakes, or waffles.
- May use strawberries, blueberries, peaches, mangoes, or apples, or a combination in place of raspberries.
GERMAN APRICOT COMPOTE (APRIKOSENKOMPOTT)
This German apricot compote recipe is flavored with cinnamon, clove, and vanilla bean for a warm and flavorful taste. It can be eaten for breakfast or dessert.
Provided by Jennifer McGavin
Categories Breakfast Brunch Dessert Jam / Jelly
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Place 1 to 2 pounds apricots in a medium saucepan, add 1/4 cup of water, and about 1/4 cup of sweetener to start and the spices of choice. Bring to a soft boil, reduce heat and simmer , uncovered, for 5 to 10 minutes.
- Use hot or cold.
- Enjoy.
Nutrition Facts : Calories 109 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 7 g, Protein 3 g, SaturatedFat 0 g, Sodium 24 mg, Fat 2 g, ServingSize 4 servings, UnsaturatedFat 1 g
VANILLA JELLIES WITH APRICOT & RASPBERRY COMPOTE
This panna cotta-style dessert reminds Mary Cadogan of the milk lollies she enjoyed as a girl
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 3h30m
Number Of Ingredients 7
Steps:
- Soak the gelatine for 10 mins in enough cold water to cover the leaves. Bring the milk and 50g sugar slowly to the boil, gently stirring to dissolve the sugar. Remove from the heat and stir in the vanilla extract or rosewater. Remove gelatine from soaking water, squeeze out water, then stir into the milk until it has dissolved. Pour the jellies into 4 x 150ml moulds, cups or ramekins. Cool, then chill until set, about 3 hrs.
- Halve and stone the apricots, then cut each half into 4. Put in a pan with the apple juice and 2 tbsp sugar, then bring to a simmer. Gently cook for about 5 mins until the apricots are tender, but not pulpy. Remove from the heat, stir in the raspberries, then leave to cool.
- Turn the jellies out onto 4 plates, then spoon compote around the edge.
Nutrition Facts : Calories 221 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 40 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.23 milligram of sodium
RASPBERRY CITRUS COMPOTE
Steps:
- In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in raspberries. Simmer, uncovered, for 5 minutes or until heated through. Remove from heat. Cool to room temperature. Add oranges, pears and grapefruit; stir gently to coat. Chill leftovers.
Nutrition Facts : Calories 140 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 4g fiber), Protein 2g protein.
APRICOT APPLE COMPOTE
You won't have to skip dessert when this comforting compote is on the menu. "I asked a friend of mine how she could eat dessert and still stay thin, and she handed me this recipe," shares Suzan Wiener of Spring Hill, Florida. A touch of cinnamon and lemon accents the fruit flavor...and the dish is a snap to make.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- In a bowl, soak apricots in water for 30 minutes. Drain, reserving 3 tablespoons water. In a saucepan, combine the apricots, apples, sugar and reserved water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until apples are tender. Remove from the heat. Stir in lemon juice, zest and cinnamon. Serve warm or cold.
Nutrition Facts : Calories 142 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 37g carbohydrate, Fiber 4g fiber), Protein 1g protein.
GINGERED POACHED APRICOT AND RASPBERRY COMPOTE
Categories Fruit Ginger Brunch Dessert Poach Quick & Easy Low Sodium Raspberry Apricot Almond Summer Healthy Vegan Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a small saucepan stir together the sugar, the water, the lemon juice, and the ginger root and simmer the mixture, covered, for 5 minutes. Add the apricots, baste them with the syrup, and poach them, covered, over moderately low heat for 3 minutes, or until they are just tender. Stir in the raspberries gently, poach the mixture for 1 minute, and divide it between 2 bowls. Sprinkle the compote with the almonds, garnish it with the mint, and serve it warm or at room temperature.
CRANBERRY APRICOT COMPOTE
Categories Condiment/Spread Sauce Fruit Side Thanksgiving Vegetarian Quick & Easy Low Sodium Cranberry Apricot Fall Shallot Gourmet Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- Quarter apricots and pick over cranberries. In a 3-quart saucepan bring water, sugar, and apricots to a boil and simmer, stirring until sugar is dissolved, 5 minutes. Add cranberries and simmer until berries have burst, about 5 minutes. Finely chop shallots and stir into compote. Remove pan from heat and cool compote completely. Compote may be made 2 days ahead and chilled, covered.
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HOW TO MAKE APRICOT COMPOTE | JERNEJ KITCHEN
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3.7/5 (3)Total Time 30 minsCategory CondimentsCalories 217 per serving
- Add apricots to a bowl and pour warm water over it to cover them. This will help get rid of any pesticides. Set aside for 15 minutes, then halve them and remove the kernels.
- Add water (2 cups) and sugar into a saucepan. Crush the cardamom to release the seeds and add to the water and sugar mixture. Add the cinnamon stick and vanilla paste, stir to combine, and place over high heat. Bring to a boil, then simmer for 8 - 10 minutes for the syrup to thicken slightly.
- Preheat the oven to 165 °C / 330 °F. Add halved apricots to a deep dish. Cover with sugar syrup and place in the preheated oven on the middle rack. Bake for 35 - 40 minutes at 165 °C / 330 °F.
- If you plan on making apricot compote on the stove, add the apricots to the sugar syrup in the saucepan. Cut a circle out of the parchment paper that fits the saucepan. It will serve as a lid. Carefully place the circle over the apricots in the syrup to cover them. This way, the apricots will be covered evenly, which will help them cook evenly too. Cook for 10 minutes over low heat, then turn off the heat and let stand for 8 - 10 minutes. Before serving, discard the parchment paper.
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- In a medium sized skillet, bring ¼ cup water, the sugar, and the raspberries to a boil while stirring.
- Pour the cornstarch mixture into the raspberry sauce and stir to combine. Let the sauce simmer for a couple of minutes while stirring constantly (or until it has thickened up considerably).
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