COMPOTE WITH FROZEN BERRIES
Serve this frozen berry compote warm or chilled over pancakes, ice cream, yogurt, toast, waffles, oatmeal... endless possibilities and sure to please any palate.
Provided by NicMG123
Categories 100+ Everyday Cooking Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Combine blueberries, strawberries, raspberries, sugar, water, and butter in a small saucepan. Bring to a boil and cook until berries break down, about 5 minutes. Reduce heat to medium and continue to simmer mixture, stirring occasionally, for 5 minutes.
- Remove from heat and allow to thicken until consistency is similar to a chutney or thick jam, adding flour to thicken even more if desired. Serve warm or chilled.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 17.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 1.2 g, Protein 0.5 g, SaturatedFat 1.8 g, Sodium 5.9 mg, Sugar 14.3 g
OLD-FASHIONED FRUIT COMPOTE
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
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.
JIGGLING FRUIT MOLD WITH BERRY COMPOTE
Provided by Suzanne Hamlin
Categories dessert, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make the fruit jell, put the berries, water, sugar and salt in a saucepan. Bring to a boil, stirring, and boil gently for 3 or 4 minutes. Remove from the heat, and set aside for an hour.
- Line a fine-meshed sieve with a double layer of cheesecloth, and strain the cooked berries, pressing down gently so no pulp or seeds get into the liquid. Discard the pulp; there should be 2 cups of berry juice.
- Soften the gelatin sheets in enough cold water to cover for about 5 minutes. If using powdered gelatin, sprinkle it over 1/4 cup cold water, and allow to soften for 5 minutes.
- Put the reserved berry juice in a saucepan. Squeeze out excess water from the gelatin sheets, and add them to the juice, or add all the softened powdered gelatin. Warm over low heat, stirring, until the gelatin dissolves.
- Spray four 1/2-cup molds with flavorless oil. (You can use metal molds, ramekins or coffee cups.) Fill with the berry juice. Refrigerate, covered, for 4 hours or overnight.
- To make the berry compote, put the 1 1/2 pints of mixed berries in a saucepan with the water, sugar, orange rind and salt. Bring to a low boil, and cook, stirring, for 3 to 4 minutes until the fruit has almost dissolved and is syrupy. Remove from the heat, transfer to a bowl, cool, and refrigerate, covered, for 4 hours or overnight.
- To serve, spoon berry compote onto four dessert plates. Dip the bottom of each mold into warm water, and unmold onto the compote. Put a dollop of whipped cream on the side of each, and serve.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 5 grams, Carbohydrate 79 grams, Fat 12 grams, Fiber 13 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 177 milligrams, Sugar 63 grams
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