Ruby Fruit Compote Recipes

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EASY FRUIT COMPOTE



Easy Fruit Compote image

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

1 pound (16 ounces) fresh or frozen fruit (for the photos, I used fresh strawberries, peaches, and frozen blueberries)
2 tablespoons honey or maple syrup
Dash of salt
See optional flavoring ideas given above recipe

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



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.

RUBY GRAPEFRUIT COMPOTE



Ruby Grapefruit Compote image

Provided by Food Network Kitchen

Categories     dessert

Time 18m

Yield 6 servings

Number Of Ingredients 11

1/2 cup water
1/4 cup honey
Zest from 1/4 grapefruit, peeled in large strips, pith removed
Zest from 1/4 orange, peeled in large strips, pith removed
1/2-inch piece fresh ginger root, smashed
1 (3-inch) piece cinnamon stick
2 to 3 allspice berries
2 large red grapefruits
2 navel oranges
1 tablespoon grenadine or sweet vermouth
Serving suggestion: 6 almond biscotti

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



Stone-Fruit Compote image

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

2 1/4 cups coarsely chopped stone fruit, such as peaches, nectarines, and plums (about 3/4 pound total)
2 tablespoons honey
Coarse salt
1 star anise
2 allspice berries
1 wide strip lemon zest
1 small cinnamon stick

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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