Winterfruitcompotewithcognac Recipes

WINTER FRUIT COMPOTE WITH COGNAC

Steps:

• Put the figs, kumquats, prunes, sugar, Cognac and lemon zest in a saucepan with 2 cups/500 ml water and bring to a boil. Cook until the fruits are plump and the sauce syrupy. Turn off the heat and let the fruit macerate for 30 minutes. Pour into a serving dish (a cut glass bowl looks lovely) and let cool. Serve with creme fraiche and toasted almonds, or with a big spoonful of vanilla ice cream.

WARM WINTER FRUIT COMPOTE

Steps:

• Combine all ingredients in a large saucepan. Cover and simmer 20 minutes. Remove cover and simmer an additional 35 minutes or until liquid is reduced to desired consistency. Serve warm with turkey or pork.
• Recipe note: Compote may be made ahead of serving time. Cover and store in refrigerator. Reheat to a simmer for 10 minutes before serving.
• Garnish with sprigs of fresh rosemary, if desired.

WINTER FRUIT COMPOTE

Steps:

• Combine juice and brown sugar in a microwavable bowl.
• Stir in dried fruits.
• Cover and microwave on high for 4 minutes or until fruit is plump.
• Stir at least once half way through cooking time.
• Stir in remaining ingredients and let cool before serving.

WINTER FRUIT COMPOTE

Steps:

• In large saucepan, combine sugar, water and ginger; bring to a boil over high heat.
• Add dried fruit and bring back to a boil; immediately reduce heat to low simmer.
• Cook, uncovered, until fruit is not quite tender, about 5 minutes.
• Add cranberries and simmer, stirring occasionally, until cranberries pop.
• Stir in orange and apple.
• Remove from heat and allow to cool down.
• For dessert, serve warm over ice cream, or at room temperature over a plain cake, such as angel food cake or pound cake.
• Can also be served with yogurt; makes a particularly nice breakfast.

WINTER FRUIT COMPOTE

Steps:

• Combine the dried fruit in a large bowl. Pour the hot tea and the orange juice over it and mix together, making sure all the fruit is totally immersed. Cover and let steep for 24 hours.
• Preheat the oven to 275°F and place your sterilized jars (see p. 152) inside.
• Carefully transfer the fruit and liquid into a large pan. Bring slowly to a simmer on the stovetop and poach the fruit for 10 minutes.
• Remove the pan of fruit from the heat. Using a slotted spoon, scoop out the fruit and pack into the hot jars. Return the jars to the oven to keep warm. Add the honey to the steeping juice. Bring to a boil and boil for 5 minutes.
• Carefully remove the jars from the oven and pour in the honeyed juice so it comes to the very brim of the jars and completely covers the fruit. Seal immediately with lids, clips, or screw-bands. Leave undisturbed for 24 hours, then check that the seal is secure (see p. 158). Store in a cool, dry place and use within 1 year.