Roasted Fruit Compote Recipes
OVEN-ROASTED FRUIT
Steps:
- Preheat the oven to 450 degrees F.
- Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes. Sprinkle with the sugar, and then top with the raspberries. Bake for 20 to 25 minutes, until tender.
- Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.
- Remove from the broiler and sprinkle with orange juice. Serve warm, at room temperature, or chilled.
BAKED FRUIT COMPOTE
Add a fancy touch to canned fruit with a splash of Madeira wine. This dish brightens any cold-weather gathering. Mix and match canned fruits to suit your family's tastes. -Myrt Pfannkuche, Pell City, Alabama
Provided by Taste of Home
Time 30m
Yield 11 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a 13x9-in. baking dish, combine first 6 ingredients. , In a small saucepan, combine butter and brown sugar. Bring to a boil over medium heat; cook and stir until sugar is dissolved, 2-3 minutes. Remove from heat; stir in wine if desired. Pour over fruit and toss to coat., Bake, uncovered, until heated through, 20-25 minutes. Garnish with mint if desired.
Nutrition Facts : Calories 257 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 75mg sodium, Carbohydrate 46g carbohydrate (39g sugars, Fiber 2g fiber), Protein 1g protein.
HOT FRUIT COMPOTE
Perfect for cold weather! An excellent brunch dish or side for waffles, pancakes, scones, or shortbread. Also great served warm over vanilla ice cream! For best results, use canned fruits that do not have corn syrup or other sweeteners added. Add up to 1/2 cup more brown sugar for a sweeter dish. Virgin coconut oil can be used in place of the butter.
Provided by METG
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
- Pour pears, peaches, and cherries with their liquids into the prepared baking dish; stir. Stir oats and 1/4 cup brown sugar together in a bowl; sprinkle over the fruit mixture. Sprinkle remaining 1/4 cup brown sugar over the oat layer. Sprinkle cinnamon over the brown sugar. Arrange butter pieces evenly over the top.
- Bake until hot, bubbly, and slightly brown at edges, about 20 minutes.
Nutrition Facts : Calories 197 calories, Carbohydrate 41.4 g, Cholesterol 7.6 mg, Fat 3.6 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 30.9 mg, Sugar 30.9 g
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HOW TO MAKE A SIMPLE FRUIT COMPOTE - EVERYDAY HEALTHY …
From everydayhealthyrecipes.com
5/5 (8)Total Time 10 minsCategory Dessert, SnackCalories 50 per serving
- 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.
- Bring to the boil and cook for a couple of minutes. Stir gently so the fruit keeps its shape.Add more sugar to taste at any point during cooking if needed.
- Remove from the heat and serve immediately or wait for the sauce to cool before serving. See Serving Suggestions in post.
ROASTED DUCK WITH ROASTED FRUIT COMPOTE RECIPE
From myrecipes.com
5/5 (2)Calories 379 per servingServings 4
- To prepare duck, rinse duck under cold water; pat dry. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper in body cavity. Place celery, carrot, onion, and garlic in cavity; tie ends of legs together with string. Lift wing tips up and over back; tuck under duck. Place duck on the rack of a broiler pan or roasting pan coated with cooking spray. Place rack in pan. Rub cut sides of orange halves over duck; pierce skin over breast several times with a fork. Bake at 375° for 1 hour and 45 minutes or until a thermometer registers 180°, basting every 30 minutes with red wine. Let stand 10 minutes. Discard skin; sprinkle duck with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover; keep warm. Drain pan drippings.
- To prepare compote, combine cherries and next 4 ingredients (through apple) in bottom of roasting pan coated with cooking spray, tossing gently. Bake at 475° for 25 minutes or until very tender, stirring occasionally. Stir in 2 tablespoons white wine; bake an additional 5 minutes. Serve with duck.
ROASTED PLUM COMPOTE - A BEAUTIFUL PLATE
From abeautifulplate.com
4.8/5 (8)Total Time 30 minsCategory Fruit DessertsCalories 70 per serving
- Place the plum halves cut-side up in a 2-quart capacity baking dish (or alternatively, an 8-inch square baking pan) and spread into an even thin, tighlty packed layer. It is ok if they slightly overlap, but try to mostly keep them in a single layer.
- Sprinkle ground cinnamon over the plum halves, then drizzle the honey evenly across the fruit. Bake for 15 minutes, or until the plums have softened slightly, and gently toss with a spoon. Continue baking for an additional 5 to 15 minutes, or until the plums are soft and syrupy, yet still intact. Total baking time will vary depending on the size and ripeness of your fruit.
- Set aside on rack to cool - the liquid will become thicker and more syrupy as it cools. Stir in vanilla paste or extract, if using. Transfer compote to a container and store in the fridge for up to a week. Best served with yogurt or on top of ice cream, pancakes, or waffles.
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