Dried Fruit Compote With Port Cinnamon And Ginger Recipes
DRIED FRUIT COMPOTE
Steps:
- Place all the dried fruit in a large rondeau.
- Add the red wine and port, almost covering the fruit. Add the spices. Season with fine sea salt and pimente d'espelette.
- Cook over medium heat until the fruit has absorbed all the liquid. Fold in the nuts and herbs.
DRIED FRUIT COMPOTE
Spray your knife with cooking spray to prevent dried fruit from sticking to it.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine all ingredients. Bring to a boil. Reduce to simmer, and cook until fruit is soft and liquid is thick, about 20 minutes.
- Remove cinnamon and ginger, and discard. Serve hot, at room temperature, or cold.
SPICED FRUIT COMPOTE
Cinnamon, cloves and ginger spice up convenient canned fruit in this warm medley that's ideal for a cool morning. The recipe was sent in by Thelma Hale from Osborne, Kansas.
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag., In a large saucepan, combine the orange juice, raisins, brown sugar, salt and ginger. Add spice bag; bring to a boil. Reduce heat and simmer for 8 minutes. Add fruit; simmer for 3 minutes. Discard spice bag. Serve fruit warm or cold with a slotted spoon.
Nutrition Facts :
POLISH DRIED FRUIT COMPOTE RECIPE (CHRISTMAS)
This Polish Christmas dried fruit compote is a delicious drink served as part of traditional Polish Christmas Eve celebrations.
Provided by Monika Dabrowski
Categories Beverage
Time 23m
Number Of Ingredients 9
Steps:
- Place all the ingredients (not the lemon juice) in a medium size pot, cover and bring to the boil. Lower the heat and simmer for about 15 minutes, stirring occasionally.
- Remove from the heat and add the lemon juice. Set aside to cool or serve hot. You can separate the fruit from the liquid before serving but this is optional. You can serve the compote using a ladle or transfer it into a jug.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 57 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 13 mg, Fiber 6 g, Sugar 35 g, Calories 216 kcal
DRIED FRUIT COMPOTE
This dried fruit compote recipe is the perfect ending to a filling Passover Seder feast. It also works well for a Shabbat dessert or Tu B'Shvat treat.
Provided by Giora Shimoni
Categories Dessert
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a medium saucepan, add the dried pitted prunes, dried apricots, and golden raisins. Add enough water to just cover the fruit. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally.
- Add the sugar, lemon peel, whole cloves, and ground allspice. Stir until the sugar dissolves, adding a little water if the mixture seems dry.
- Continue to simmer gently, uncovered, for 10 to 15 minutes or until the fruit has softened, and the syrup is thick.
- Remove lemon peel and cloves, and discard.
- Chill several hours before serving, garnished with chopped walnuts, if desired.
Nutrition Facts : Calories 199 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 41 g, Fat 0 g, ServingSize 8 servings, UnsaturatedFat 0 g
DRIED FRUIT COMPOTE WITH PORT, CINNAMON, AND GINGER
Provided by Carol Gilbert
Categories Fruit Ginger Dessert Port Winter Vegan Bon Appétit California Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 6
Steps:
- Combine 1 cup water, Port, sugar, cinnamon sticks, and ginger in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fruit. Reduce heat to medium. Simmer until fruit is tender and syrup thickens slightly, stirring occasionally, about 10 minutes. Transfer compote to bowl. Cover and chill at least 4 hours and up to 1 day.
GINGERBREAD WITH DRIED FIG, APRICOT AND CHERRY COMPOTE
Steps:
- Position rack in center of oven and preheat to 350°F. Generously butter and flour 12-cup Bundt pan. Sift flour, baking soda, ground ginger, cinnamon, cloves and salt into medium bowl. Combine melted butter and brown sugar in large bowl. Beat until well blended. Gradually beat in molasses. Beat in eggs. Add dry ingredients and beat until well blended. Gradually beat in hot water. Stir in chopped crystallized ginger.
- Transfer batter to prepared pan. Bake until tester inserted near center of cake comes out clean, about 55 minutes. Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic; let stand at room temperature.)
- Cut cake into wedges. Place on plates. Spoon some compote alongside each wedge. Garnish with sweetened whipped cream and serve.
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- Place the fruit in a large heavy saucepan and just cover with boiling water. Cover the pan with a lid and leave to stand for 30 minutes.
- Add the cinnamon stick and orange peel to the pan. If necessary, top up the water to barely cover the fruits. Return the lid to the pan and heat over a low flame until just simmering.
- Continue to cook on a very low simmer for about 25 minutes until the fruits are soft and plump. Resist the urge to stir the fruits as they will break up. Remove from the heat and allow to cool.
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