Gingered Poached Apricot And Raspberry 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
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
DRIED-CRANBERRY-AND-APRICOT COMPOTE
A vibrant sauce is the finishing touch on any Thanksgiving plate. This showstopping compote requires less than 15 minutes of hands-on time. Serve it with our Citrus-Rubbed Turkey with Cider Gravy.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a small saucepan, bring cranberries, apricots, wine, and 1/2 cup water to a rapid simmer over medium. Cook, stirring occasionally, until liquid is almost absorbed and fruit is softened, 10 minutes. Stir in ginger and season with salt, pepper, and vinegar. Serve at room temperature.
Nutrition Facts : Calories 147 g, Fiber 2 g, Protein 1 g
POACHED APRICOTS WITH ROSEWATER
This low-fat, simple dessert combines tender fruit and fragrant syrup
Provided by Good Food team
Categories Dessert, Dinner
Time 30m
Number Of Ingredients 5
Steps:
- Put the sugar into a medium pan with 150ml water. Heat gently until the sugar dissolves, then add the apricots and simmer for 15 mins until soft. Take off the heat, splash in the rosewater and leave to cool. Spoon into glasses to serve, topped with a few dollops of the yogurt and a scattering of nuts.
Nutrition Facts : Calories 161 calories, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
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.
STRAWBERRY-GINGER COMPOTE
The berry slices in this topping for our Heart Pancakes look a little like hearts, perfectly suiting the Valentine's Day mood.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- In medium bowl, gently toss strawberries, sugar, and ginger. Let stand until juicy, about 1 hour. Serve immediately or store in an airtight container in the refrigerator.
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