Five Fruit Compote Recipes
EASY FRUIT COMPOTE
Learn how to make fruit compote with this easy recipe! You can make compote with fresh or frozen fruit. It's delicious on ice cream, yogurt, toast, pancakes, waffles and more! Recipe yields about 2 cups compote.
Provided by Cookie and Kate
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- To prepare the fruit: If you're using fresh strawberries or peaches, cut them into thin slices. If you're using small berries like blueberries or raspberries, you can use them whole. If you're using frozen fruit, no need to defrost or slice them before using.
- In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
- Once boiling, reduce the heat to medium. If you're using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
- Remove the compote from the heat. I'm generally satisfied with my compote at this point, but if the compote isn't sweet enough for your liking, you can stir in a more sweetener, to taste. If you'd like it to be more smooth, mash it some more.
- Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.
Nutrition Facts : ServingSize Estimate based on 1/4th of recipe made with blueberries and honey, Calories 97 calories, Sugar 20.1 g, Sodium 39.9 mg, Fat 0.4 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 24.7 g, Fiber 2.8 g, Protein 0.9 g, Cholesterol 0 mg
QUICK FRUIT COMPOTE
our easy and quick fruit compote recipe is full of wonderful flavours and is equally delicious served hot or chilled with your favourite pudding
Provided by Good Food team
Categories Condiment
Time 15m
Yield Serves 4 (easily multiplied)
Number Of Ingredients 5
Steps:
- If using strawberries, hull, halve or quarter to make them a similar size to the other berries. Tip all the fruits into a large pan with 2-3 tbsp water, sugar to taste and your choice of flavourings.
- Bring to the boil then simmer for 3-5 mins. Don't overcook, or the fruits will not hold their shape. Keeps in the fridge for up to 2 days, in the freezer for up to 3 months.
Nutrition Facts : Calories 83 calories, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
FIVE-FRUIT COMPOTE
Bring out the best in your Easter ham or lamb with this fast fruit compote. Jean Ecos - Hartland, Wisconsin
Provided by Taste of Home
Time 20m
Yield 6 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the first six ingredients. Bring to a boil. Reduced heat; simmer, uncovered, for 5 minutes, stirring frequently. Serve warm with ham.
Nutrition Facts : Calories 57 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein.
FRUIT COMPOTE
Provided by Robin Miller : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place all ingredients in a zip-top bag and toss to combine. Microwave for 2 to 5 minutes, depending on your microwave, until softened and juicy. Serve warm over ice cream or frozen yogurt.
FRUIT COMPOTE
Provided by Barbara Kafka
Categories one pot, appetizer, dessert
Time 19m
Yield 5 cups; 6 servings
Number Of Ingredients 11
Steps:
- Stir together pears, peaches, plums, sugar, orange juice, lemon juice, lemon zest and vanilla bean in a 2 1/2-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 9 minutes, stirring once.
- Remove from oven and uncover. Add cherries, raspberries and strawberries; re-cover and cook at 100 percent power for 2 minutes longer.
- Remove from oven and uncover. Stir gently and allow to stand, covered, for 5 minutes.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 0 grams, Carbohydrate 38 grams, Fat 1 gram, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 30 grams
MIXED FRUIT COMPOTE
Categories Citrus Fruit Breakfast Brunch Dessert Low Sodium Lime Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Combine sugar and water in heavy small saucepan. Scrape seeds from vanilla bean into pan; add bean. Stir over low heat until sugar dissolves. Increase heat to high; boil 1 minute. Cool syrup. Transfer to bowl. Discard vanilla bean. Mix juice into syrup. Cover; chill until cold, at least 1 hour or overnight. Mix in fruit.
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- If using fresh fruit rinse the fruit and remove the pits (if applicable) then place the fruit in a large pan/saucepan. If using large fruit, such as peaches, remove the pits and chop into chunks before cooking. Add the sugar and cook over a medium heat for about 6 minutes (add 2 more minutes is using frozen fruit) stirring often. The fruit will soften and release lots of juice.
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- Remove from the heat and serve immediately or wait for the sauce to cool before serving. See Serving Suggestions in post.
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Reviews 1Estimated Reading Time 4 mins
- Melt half the butter in a non-stick skillet or sauce pan on medium heat (don’t let the butter get brown!). I like to use my Le Creuset dutch oven when cooking a bigger batch to ensure an even heat distribution.
- Reduce the heat, add in the remaining butter and lemon or lime zest stirring frequently. The butter adds a wonderfully rich taste to the fruit – be generous with the butter!
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