Ruby Fruit Compote Recipes

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RUBY FRUIT COMPOTE



Ruby Fruit Compote image

This is a very good fruit dessert , you can also use this as a topping on cakes or on ice cream ..Yummy

Provided by Karla Everett @Karla59

Categories     Fruit Desserts

Number Of Ingredients 7

20oz. can(s) frozen pitted tart red cherries , thawed
1/3 cup(s) sugar
1 tablespoon(s) cornstarch
- dash of salt
1 teaspoon(s) lemon juice
1 cup(s) whole strawberries
- sour cream

Steps:

  • Drain the cherries and reserve the syrup ; Add enough water to the syrup to equal 1-1/4 cups.
  • Blend sugar , cornstarch and the salt in a saucepan ; Add reserved syrup ; Cook and stir until thick and bubbling.
  • Add lemon juice and stir in the cherries and strawberries ; Chill thoroughly.
  • Spoon into your fanciest sherbet/ice cream glasses and top with a dollop of the sour cream.

OLD-FASHIONED FRUIT COMPOTE



Old-Fashioned Fruit Compote image

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

1 can (20 ounces) pineapple chunks, undrained
1 can (15-1/4 ounces) sliced peaches, undrained
1 can (11 ounces) mandarin oranges, undrained
1 package (18 ounces) pitted dried plums (prunes)
2 packages (3-1/2 ounces each) dried blueberries
1 package (6 ounces) dried apricots
1/2 cup golden raisins
4 lemon zest strips
1 cinnamon stick (3 inches)
1 jar (10 ounces) maraschino cherries, drained

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.

WINTER FRUIT COMPOTE



Winter Fruit Compote image

This easy fruit mixture can be served atop ice cream, shortbread or angel food cake-or give it as a holiday gift!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 13h15m

Yield 10

Number Of Ingredients 9

1 cup ruby port
1/2 cup orange juice
1/2 cup packed light brown sugar
1 package (9 oz) dried pitted plums
1 package (8 oz) dried Mission figlets, trimmed, cut in half
1 package (6 oz) dried apricots, thinly sliced
1/2 cup golden raisins
2 teaspoons grated lemon peel
4 star anise

Steps:

  • In 4-cup glass measuring cup, stir ruby port, orange juice and brown sugar until sugar is dissolved.
  • In ungreased 11x7-inch pan, mix remaining ingredients. Pour port mixture over dried fruit mixture; toss gently to combine. Cover with foil; refrigerate 12 to 24 hours.
  • Heat oven to 350°F. Bake compote covered 45 to 50 minutes or until thoroughly heated and fruit is soft. Let stand 15 minutes. Remove and discard star anise. Serve with slotted spoon.

Nutrition Facts : Calories 270, Carbohydrate 63 g, Fiber 6 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg

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