Warm Compote Of Autumn Fruits Recipes

EASY FRUIT COMPOTE

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.

OLD-FASHIONED FRUIT COMPOTE

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.

FALL FRUIT COMPOTE

Steps:

• Bring apple juice, sugar, zest, and spices to a boil in a 2-quart saucepan, stirring until sugar is dissolved, and simmer 5 minutes. Add butter, pears, and dried fruit and simmer, uncovered, stirring occasionally, until pears are tender, about 25 minutes. Pour liquid through a sieve into another saucepan and boil until reduced to cup. Pour liquid back over fruit and stir in Calvados and lemon juice.
• Serve warm or at room temperature.

WARM COMPOTE OF AUTUMN FRUITS

Steps:

• Using kitchen shears cut the prunes, apricots and apples in half. Cut the peaches and pears in thirds or quarters. To prevent the blades from sticking dip them in hot water from time to time.
• Place the fruit in a heavy non-stick saucepan. Add water to cover to a depth of three inches. Bring to a boil, reduce heat to moderate and simmer uncovered until the fruit is very soft and tender, about 20 minutes. Remove from the heat and allow to cool for 30 minutes, stirring occasionally.
• Sweeten the fruit to taste, using superfine sugar. The fruit should not be overly sweet. Add one-half cup of the Armagnac. Mix well, transfer to a bowl, cover and refrigerate at least 24 hours and up to three days so the flavors can mellow.
• Shortly before serving, reheat the fruit in a microwave oven or on top of the stove. Add a little more sugar and Armagnac if necessary. Stir.
• Serve warm, in bowls, topped with a scoop of ice cream.