Dried Fruit Compote With Green Tea Lemon Recipes

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SWEET DRIED FRUIT COMPOTE



Sweet Dried Fruit Compote image

Provided by Alton Brown

Categories     dessert

Time 1h55m

Yield 4 cups

Number Of Ingredients 7

4 cups water, divided into 2 containers
8 ounces dried apples, pears and apricots
1/2 cup orange juice, freshly squeezed
4 ounces sugar, approximately 1/2 cup
1 lemon, zested
1 cinnamon stick
1 whole clove

Steps:

  • Combine 2 cups of the water with the dried fruit in a large bowl. Let soak for 1 hour.
  • In a small saucepan, combine the remaining 2 cups of water, orange juice, sugar, and lemon zest over medium-high heat. Add the fruit and the soaking liquid to the pan. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and add the cinnamon and clove. Simmer 40 minutes, stirring occasionally, until the fruit has softened and the mixture has thickened. Remove from the heat and set aside to cool. Serve warm or cold.
  • Cook's Note: If using store bought dried fruit, chop the pieces into 1/2-inch chunks and simmer the mixture an additional 15 to 20 minutes.

DRIED FRUIT COMPOTE



Dried Fruit Compote image

Provided by Food Network

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 11

1/3 cup chopped dried apples
1/3 cup chopped dried pears
1/3 cup raisins
1/3 cup dried cranberries or cherries
2/3 cup dried apricots
1/4 cup sugar
1/2 tablespoon freshly grated lemon zest
1/2 tablespoon freshly grated orange zest
1/2 tablespoon fresh lemon juice, or to taste
1 cup water
Serving suggestion: ice cream.

Steps:

  • In a large bowl combine all of the dried fruit and add enough hot water to cover by an inch. Soak for 20 minutes. Drain the mixture.
  • In a saucepan combine the fruit with the sugar, the lemon and orange zests, the lemon juice, and the water and bring to a boil. Reduce heat and simmer the mixture for 10 to 20 minutes, or until the fruit is tender. Remove the pan from the heat and let the compote cool. The compote will keep for a week if covered and chilled. Serve the compote at room temperature with ice cream.

OLD-FASHIONED FRUIT COMPOTE



Old-Fashioned Fruit Compote image

A perfect partner for your Christmas goose, this warm and fruity side dish can simmer while you prepare the rest of your menu, or make it a day ahead and reheat before serving. -Shirley A. Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Time 1h15m

Yield 8 cups.

Number Of Ingredients 10

1 can (20 ounces) pineapple chunks, undrained
1 can (15-1/4 ounces) sliced peaches, undrained
1 can (11 ounces) mandarin oranges, undrained
1 package (18 ounces) pitted dried plums (prunes)
2 packages (3-1/2 ounces each) dried blueberries
1 package (6 ounces) dried apricots
1/2 cup golden raisins
4 lemon zest strips
1 cinnamon stick (3 inches)
1 jar (10 ounces) maraschino cherries, drained

Steps:

  • Drain pineapple, peaches and oranges, reserving the juices; set drained fruit aside. In a Dutch oven, combine fruit juice, dried fruits, lemon zest strips and cinnamon stick. Bring to a boil. Reduce heat; cover and simmer until dried fruit is tender, about 30 minutes. Add reserved canned fruit and cherries; heat just until warmed through. Serve warm or at room temperature.

Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.

DRIED FRUIT COMPOTE



Dried Fruit Compote image

Provided by Moira Hodgson

Categories     easy, dessert

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/2 pound mixed dried fruit: apples, apricots, pears, peaches, prunes, figs
Cold water to cover
1 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1 tablespoon honey (or to taste)
Juice 1 orange
2 tablespoons chopped toasted almonds
1 cup creme fraiche

Steps:

  • Simmer the fruit in water to cover for about 15 to 20 minutes, or until soft. Remove to a bowl and reduce liquid in saucepan to half a cup.
  • Add the orange and lemon peel, honey and orange juice. Stir until honey has melted, correct sweetening and pour the mixture over the fruit. Leave at room temperature.
  • Just before serving, sprinkle the fruit with the almonds. Serve the creme fraiche separately.

DRIED FRUIT COMPOTE



Dried Fruit Compote image

This is an absolute go-to dish for people taking pain medication. Why? Because many pain meds, especially opiates, can stop up the works, if you get my meaning. This isn't your typical fiber-laden, tasteless concoction. (Can you say bran muffin?) In addition to prunes, the traditional remedy, this compote also includes dried apricots and cherries, and we've also brought ginger and cardomom to the party. The result is a delicious compote that smells incredible while it's cooking and goes great over oatmeal or on toast. For those days when you need a kick start, this blend will nudge you in the right direction. Believe me, it works. Before cooking the compote, it's best to soak the fruit for a few hours, or preferably overnight, so plan ahead. This is great served warm or at room temperature.

Yield makes 4 to 5 cups

Number Of Ingredients 8

1 cup pitted prunes
1 cup unsulfured dried apricots
1 cup dried cherries or raisins
3 cinnamon sticks
6 cardamom pods, or 1/4 teaspoon ground cardamom
1/2 teaspoon chopped fresh ginger, or 1/4 teaspoon ground ginger
Pinch of sea salt
1/4 teaspoon freshly squeezed lemon juice

Steps:

  • Combine the prunes, apricots, cherries, cinnamon, cardamom, ginger, and salt in a saucepan and add water to cover. Soak overnight, if possible, or for a few hours before cooking.
  • Bring the mixture to a boil over high heat, then lower the heat and gently simmer for about 1 hour, until the fruit is very, very soft and the liquid is syrupy. Stir in the lemon juice and remove from the heat. Remove and discard the cinnamon sticks.
  • Goes with Best Oatmeal Ever (page 128), Creamy Millet (page 136), and Creamiest Buckwheat (page 138).
  • You can use dried apples, pears, figs, or any combination of dried fruit to equal 3 cups.
  • The compote is a versatile condiment that crosses culinary boundaries and can be used on both sweet and savory dishes. Stir it into yogurt, spoon it alongside a sweet potato, or serve it atop oatmeal. You can even use it like jam: spread a dollop on a piece of toast with almond butter.
  • Store in an airtight container in the refrigerator for 7 days or in the freezer for 2 months.
  • (per serving)
  • Calories: 303
  • Total Fat: 0g (0g saturated, 0g monounsaturated)
  • Carbohydrates: 70g
  • Protein: 3g
  • Fiber: 12g
  • Sodium: 85mg

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