Best Apricot Dried Fruit Compote Recipes

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SWEET DRIED FRUIT COMPOTE



Sweet Dried Fruit Compote image

Provided by Alton Brown

Categories     dessert

Time 1h55m

Yield 4 cups

Number Of Ingredients 7

4 cups water, divided into 2 containers
8 ounces dried apples, pears and apricots
1/2 cup orange juice, freshly squeezed
4 ounces sugar, approximately 1/2 cup
1 lemon, zested
1 cinnamon stick
1 whole clove

Steps:

  • Combine 2 cups of the water with the dried fruit in a large bowl. Let soak for 1 hour.
  • In a small saucepan, combine the remaining 2 cups of water, orange juice, sugar, and lemon zest over medium-high heat. Add the fruit and the soaking liquid to the pan. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and add the cinnamon and clove. Simmer 40 minutes, stirring occasionally, until the fruit has softened and the mixture has thickened. Remove from the heat and set aside to cool. Serve warm or cold.
  • Cook's Note: If using store bought dried fruit, chop the pieces into 1/2-inch chunks and simmer the mixture an additional 15 to 20 minutes.

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.

12-FRUIT COMPOTE



12-Fruit Compote image

Provided by Florence Fabricant

Categories     dessert

Time 45m

Yield 12 servings

Number Of Ingredients 14

1/4 pound each dried pears, figs, apricots and peaches
1 cup pitted prunes
1/2 cup raisins
3 cups water
1 cup pitted cherries
2 apples, peeled, cored and sliced, or 6 ounces dried apples
1/2 cup cranberries
1 lemon, sliced
6 whole cloves
2 cinnamon sticks
1/2 to 1 cup sugar
1 orange, preferably a navel orange
1/2 cup seedless grapes
1/2 cup fruit-flavored brandy or fruit juice

Steps:

  • Bring the six kinds of dried fruit and the water to a boil in a large, heavy saucepan. Simmer gently about 20 minutes, until the fruit is plump and tender.
  • Add the cherries, apples, cranberries, lemon, cloves, cinnamon sticks and sugar to taste. Cover and simmer 5 minutes.
  • Grate the orange, reserving the grated peel. Peel off the rest of the skin and divide the orange into segments. Add them along with the grapes and brandy. Bring to a boil, then remove from heat.
  • Add reserved grated orange peel and let the mixture stand for 15 minutes. Serve warm or chilled.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 0 grams, Carbohydrate 45 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 36 grams, TransFat 0 grams

CRANBERRY APRICOT COMPOTE



Cranberry Apricot Compote image

Categories     Condiment/Spread     Sauce     Fruit     Side     Thanksgiving     Vegetarian     Quick & Easy     Low Sodium     Cranberry     Apricot     Fall     Shallot     Gourmet     Fat Free     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 5

1 cup dried apricots (about 6 ounces)
two 12-ounce bags fresh or unthawed frozen cranberries (about 7 cups total)
1 cup water
1 cup sugar, or to taste
3 large shallots

Steps:

  • Quarter apricots and pick over cranberries. In a 3-quart saucepan bring water, sugar, and apricots to a boil and simmer, stirring until sugar is dissolved, 5 minutes. Add cranberries and simmer until berries have burst, about 5 minutes. Finely chop shallots and stir into compote. Remove pan from heat and cool compote completely. Compote may be made 2 days ahead and chilled, covered.

DRIED FRUIT COMPOTE



Dried Fruit Compote image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 16

1/2 cup dried cranberries
1/2 cup dried apricots
1/2 cup dates
1/2 cup dried figs
2 cups red wine
2 cups ruby port
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 cup pistachios, minced
1/2 cup almonds, minced
1/2 cup walnuts, minced
parsley
cilantro
fine sea salt
pimente d'espelette

Steps:

  • Place all the dried fruit in a large rondeau.
  • Add the red wine and port, almost covering the fruit. Add the spices. Season with fine sea salt and pimente d'espelette.
  • Cook over medium heat until the fruit has absorbed all the liquid. Fold in the nuts and herbs.

DRIED FRUIT COMPOTE



Dried Fruit Compote image

Provided by Sandra Lee

Categories     dessert

Time 18m

Yield 6 servings

Number Of Ingredients 6

1 1/2 cups port wine
1/4 cup sugar
1 cup mixed dried fruit
1/2 cup dried cranberries
Low-fat vanilla frozen yogurt, desired amount
Toasted slivered almonds, for garnish

Steps:

  • In a small saucepan, simmer together port wine and sugar over medium-high heat until the sugar has dissolved. Add dried fruit and dried cranberries. Bring mixture to a boil and reduce to a simmer for 5 minutes. Set aside to cool.
  • Serve over frozen yogurt and garnish with toasted slivered almonds.

DRIED FRUIT COMPOTE



Dried Fruit Compote image

A spicy little compote that greatly benefits from a stint in the cooler! (Slightly adapted from a recipe in The All New Good Housekeeping Cook Book.) Fridge time not included in preparation time.

Provided by So Cal Gal

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup dried apricot, each cut into thirds (8 ounces)
1/4 cup brown sugar, packed
3 slices lemon peel, each 3-inch x 1-inch
1 cinnamon stick, 3-inch long
4 cups unsweetened apple juice (or unsweetened apple cider)
1 cup dried pitted prunes, each cut in half (8 ounces)
1/2 cup dried tart cherry (4 ounces)
1/2 teaspoon vanilla extract

Steps:

  • In a large saucepan, mix together dried apricots, brown sugar, lemon peel, cinnamon stick, and unsweetened apple juice or cider; bring to a boil over high heat, then reduce heat and simmer for 5 minutes.
  • Transfer mixture to a large dish or bowl; and mix in dried pitted prunes, dried tart cherries, and vanilla extract. Allow compote to cool completely; then remove lemon peel and cinnamon stick, cover, and refrigerate for at least 24 hours--or up to a week (compote thickens, and flavor develops, during fridge time).
  • Stir compote before serving.

Nutrition Facts : Calories 159, Fat 0.3, Sodium 8.6, Carbohydrate 40.5, Fiber 2.4, Sugar 34.4, Protein 1

DRIED FRUIT COMPOTE



Dried Fruit Compote image

Provided by Moira Hodgson

Categories     easy, dessert

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/2 pound mixed dried fruit: apples, apricots, pears, peaches, prunes, figs
Cold water to cover
1 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1 tablespoon honey (or to taste)
Juice 1 orange
2 tablespoons chopped toasted almonds
1 cup creme fraiche

Steps:

  • Simmer the fruit in water to cover for about 15 to 20 minutes, or until soft. Remove to a bowl and reduce liquid in saucepan to half a cup.
  • Add the orange and lemon peel, honey and orange juice. Stir until honey has melted, correct sweetening and pour the mixture over the fruit. Leave at room temperature.
  • Just before serving, sprinkle the fruit with the almonds. Serve the creme fraiche separately.

DRIED FRUIT COMPOTE



Dried Fruit Compote image

Provided by Food Network

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 11

1/3 cup chopped dried apples
1/3 cup chopped dried pears
1/3 cup raisins
1/3 cup dried cranberries or cherries
2/3 cup dried apricots
1/4 cup sugar
1/2 tablespoon freshly grated lemon zest
1/2 tablespoon freshly grated orange zest
1/2 tablespoon fresh lemon juice, or to taste
1 cup water
Serving suggestion: ice cream.

Steps:

  • In a large bowl combine all of the dried fruit and add enough hot water to cover by an inch. Soak for 20 minutes. Drain the mixture.
  • In a saucepan combine the fruit with the sugar, the lemon and orange zests, the lemon juice, and the water and bring to a boil. Reduce heat and simmer the mixture for 10 to 20 minutes, or until the fruit is tender. Remove the pan from the heat and let the compote cool. The compote will keep for a week if covered and chilled. Serve the compote at room temperature with ice cream.

DRIED FRUIT COMPOTE



Dried Fruit Compote image

This is an absolute go-to dish for people taking pain medication. Why? Because many pain meds, especially opiates, can stop up the works, if you get my meaning. This isn't your typical fiber-laden, tasteless concoction. (Can you say bran muffin?) In addition to prunes, the traditional remedy, this compote also includes dried apricots and cherries, and we've also brought ginger and cardomom to the party. The result is a delicious compote that smells incredible while it's cooking and goes great over oatmeal or on toast. For those days when you need a kick start, this blend will nudge you in the right direction. Believe me, it works. Before cooking the compote, it's best to soak the fruit for a few hours, or preferably overnight, so plan ahead. This is great served warm or at room temperature.

Yield makes 4 to 5 cups

Number Of Ingredients 8

1 cup pitted prunes
1 cup unsulfured dried apricots
1 cup dried cherries or raisins
3 cinnamon sticks
6 cardamom pods, or 1/4 teaspoon ground cardamom
1/2 teaspoon chopped fresh ginger, or 1/4 teaspoon ground ginger
Pinch of sea salt
1/4 teaspoon freshly squeezed lemon juice

Steps:

  • Combine the prunes, apricots, cherries, cinnamon, cardamom, ginger, and salt in a saucepan and add water to cover. Soak overnight, if possible, or for a few hours before cooking.
  • Bring the mixture to a boil over high heat, then lower the heat and gently simmer for about 1 hour, until the fruit is very, very soft and the liquid is syrupy. Stir in the lemon juice and remove from the heat. Remove and discard the cinnamon sticks.
  • Goes with Best Oatmeal Ever (page 128), Creamy Millet (page 136), and Creamiest Buckwheat (page 138).
  • You can use dried apples, pears, figs, or any combination of dried fruit to equal 3 cups.
  • The compote is a versatile condiment that crosses culinary boundaries and can be used on both sweet and savory dishes. Stir it into yogurt, spoon it alongside a sweet potato, or serve it atop oatmeal. You can even use it like jam: spread a dollop on a piece of toast with almond butter.
  • Store in an airtight container in the refrigerator for 7 days or in the freezer for 2 months.
  • (per serving)
  • Calories: 303
  • Total Fat: 0g (0g saturated, 0g monounsaturated)
  • Carbohydrates: 70g
  • Protein: 3g
  • Fiber: 12g
  • Sodium: 85mg

DRIED FRUIT COMPOTE WITH FRESH APPLE AND PEAR



Dried Fruit Compote With Fresh Apple and Pear image

An alcohol-free compote with a variety of dried fruit and a bright flavor. This compote, which I like to add to my morning yogurt, does not involve wine, though you could add some red or white wine for flavor if you wanted to. The sweetness will vary with the type of fruit used. If you use dried sour cherries, don't use too many, because they will give the compote too stronga sour cherry flavor. Sweet fruit, like dried apples, pears and raisins, will result in a compote with a brighter taste. Apricots are great too, contributing another rich taste layer. I add fresh apple and pear for their texture, which remains somewhat crunchy even after they simmer.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, dessert

Time 10m

Yield Serves 6 to 8

Number Of Ingredients 10

2 cups mixed dried fruit, such as raisins (several types), apples, pears, peaches, cranberries, chopped apricots (about 1/2 pound)
2 1/2 cups water
3 tablespoons mild honey, such as clover (more to taste)
1 cinnamon stick
1 teaspoon vanilla extract
2 strips orange zest
1 strip lemon zest
1 firm but ripe pear, peeled, cored and diced (optional)
1 apple, preferably a slightly tart variety like Pink Lady, peeled, cored and diced (optional)
Whipped cream or plain yogurt for serving, if desired

Steps:

  • Cut large pieces of dried fruit into smaller pieces.
  • Combine all of the ingredients in a saucepan and bring to a boil. Reduce heat, cover and simmer 5 minutes. Turn off heat and allow fruit to steep for 30 minutes or longer. Remove cinnamon stick and orange and lemon zest. Serve topped with whipped cream or yogurt if desired, or stir into your morning yogurt.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 8 grams

DRIED FRUIT COMPOTE



Dried Fruit Compote image

Provided by Joe Gannon

Categories     Condiment/Spread     Sauce     Fruit     Vegetarian     High Fiber     Prune     Pear     Apricot     Fall     Calvados     Bon Appétit

Yield Makes 2 cups

Number Of Ingredients 6

12 dried pitted prunes
12 dried apricot halves
6 dried pear halves, cut into 1/2-inch pieces
1 3/4 cups apple juice
2 tablespoons sugar
1 tablespoon Calvados (apple brandy) or brandy

Steps:

  • Combine all ingredients in heavy medium saucepan. Bring to simmer over medium-high heat, stirring until sugar dissolves. Reduce heat to medium. Simmer until fruit is tender and juices are reduced to very thick syrup, stirring occasionally, about 15 minutes.

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