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
RUBY FRUIT COMPOTE
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
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.
RUBY GRAPEFRUIT COMPOTE
Provided by Food Network Kitchen
Categories dessert
Time 18m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the water, honey, zests, ginger, cinnamon, and allspice berries in a heavy saucepan and bring to a boil. Cover, reduce heat, and simmer, until cinnamon is unfurled and mixture is aromatic, about 10 minutes. Strain.
- Meanwhile, cut peel and white pith off the grapefruits and oranges with a serrated knife. With a sharp paring knife, cut between the membranes, catching any juices in a bowl, to release segments. Add the juices to the honey-spice mixture. Put the fruit segments in a bowl.
- Pour the hot liquid over the citrus, add the grenadine or vermouth and stir to combine. Serve the citrus compote with biscotti.
Nutrition Facts : Calories 99 calorie, SaturatedFat 0 grams, Carbohydrate 25 grams, Protein 1 grams
STONE-FRUIT COMPOTE
Enjoy this chunky fruit spread on toast with ricotta or spoon it over plain yogurt.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a small saucepan, combine fruit, honey, pinch of salt, water, and desired flavor combination (optional). Cook over medium-high, stirring occasionally, until fruit is soft, 8 to 12 minutes. Transfer to a pint-size jar and let cool.
Nutrition Facts : Calories 21 g
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HOW TO MAKE A SIMPLE FRUIT COMPOTE - EVERYDAY HEALTHY …
From everydayhealthyrecipes.com
5/5 (5)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.
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Category Vegan Thanksgiving Dessert RecipesCalories 141 per servingTotal Time 2 hrs 35 mins
- Combine cranberries, water, orange zest, orange juice, sugar and cinnamon stick (if using) in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring often, until the cranberries are tender and begin to pop, 3 to 5 minutes. Transfer to a large bowl. Cover loosely and refrigerate until thoroughly chilled, about 2 hours.
- An hour or two before serving, prepare grapefruit: With a sharp knife, remove the skin and all the white pith from the fruit. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice from the membranes into the bowl before discarding. Add the segments and juice to the cranberry mixture. To serve, divide the compote among 6 dessert bowls and garnish with mint.
- Cranberry & Pear Variation: Instead of grapefruit, peel and core 3 to 4 Bartlett or Anjou pears; cut into 1/2-inch wedges. In Step 1, after the mixture comes to a boil, add pears and reduce heat to medium-low. Simmer gently until the cranberries and pears are tender, 5 to 10 minutes. Cover loosely and refrigerate until thoroughly chilled, about 2 hours. Omit Step 2.
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Servings 10Total Time 20 minsCategory Batch CookingCalories 33 per serving
- Note: the fruit weight is for trimmed, prepped fruit.Chop up all your fruit into similar-sized pieces (no smaller than a strawberry), peeling and coring as necessary, and removing any stones.
- Leave berries and grapes whole (if using).Place the fruit and water in a suitably sized pan on a medium heat.
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