Driedfruitcompotepolishkompot Recipes

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DRIED FRUIT COMPOTE - POLISH KOMPOT



Dried Fruit Compote - Polish Kompot image

Polish dried fruit compote is a dessert of stewed fruit eaten year-round in Poland, but it is especially popular in the fall and winter. It uses summer's bounty that has been preserved by drying, and then reconstituted with sugar, water and spices. It is a traditional Christmas Eve (wigilia) dessert and originally was made with 12 dried fruits to represent the 12 apostles. When made thicker, it's wonderful served on toast or ice cream. It's also a great edible gift, but it must be refrigerated. It keeps for about 1 week. Cooking time approximate. Courtesy of Barbara Rolek.

Provided by Molly53

Categories     Fruit

Time 25m

Yield 12 serving(s)

Number Of Ingredients 6

1 1/2 lbs dried fruits (prunes, apricots, figs, apples, peaches, pears, berries)
8 cups water
8 whole cloves
2 cinnamon sticks
lemon zest (optional)
1 cup sugar (to taste)

Steps:

  • Bring fruit, water, cloves, cinnamon, zest, if using, and sugar to a boil, stirring frequently.
  • Simmer, covered, for about 20 minutes or until fruit is tender and syrup has thickened slightly.
  • Add more water if you like a looser consistency or reduce by further simmering for a thicker compote.
  • Cool quickly and transfer to containers.
  • Refrigerate for up to 1 week.

Nutrition Facts : Calories 69, Fat 0.3, SaturatedFat 0.1, Sodium 8.3, Carbohydrate 17.5, Fiber 0.5, Sugar 16.7, Protein 0.1

POLISH TWELVE FRUIT COMPOTE



Polish Twelve Fruit Compote image

This is from a library book about Christmas in Poland. It sites: "The Culinary Arts Institute Polish Cookbook". I haven't tried it yet but I may this Christmas. Sounds like it has flavor and fiber!

Provided by Engrossed

Categories     Oranges

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 14

3 cups water
1 lb mixed dried fruit (including pears, figs, apricots and peaches)
1 cup pitted prune
1/2 cup raisins or 1/2 cup currants
1 cup pitted sweet cherries
2 apples, peeled and sliced or 6 ounces dried apples, slices
1/2 cup cranberries
1 cup sugar
1 lemon, sliced
6 whole cloves
2 cinnamon sticks (3 inches each)
1 orange
1/2 cup pomegranate seeds or 1/2 cup pitted plum
1/2 cup fruit-flavored brandy

Steps:

  • In a 6 quart pot combine water, mixed dried fruits, prunes and raisins. Bring to a boil. Cover and simmer about 20 minutes, or until the fruits are plump and tender.
  • Add the cherries, apples and cranberries. Stir in sugar, lemon and spices. Cover, simmer 5 minutes.
  • Grate orange and reserve peel. Peel and section orange and add to pot.
  • Stir in grapes or alternatives and brandy. Bring just to boiling and remove from heat.
  • Stir in orange peel.
  • Cover and let stand for 15 minutes.

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

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.

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