Best Breakfast Fruit Compote Recipes

Breakfast Couscous with Dried-fruit compote image

Provided by Maggie Ruggiero

Yield Makes 4 servings

Number Of Ingredients 12

For compote:
1 1/4 cups water
3 tablespoons packed dark brown sugar
1 1/2 cups mixed dried fruit such as apricots, cherries, cranberries, and apples, chopped if large
1 tea bag of black tea such as orange pekoe or English breakfast
1 to 3 teaspoons fresh lemon juice
For couscous:
1 cup couscous
3 tablespoons unsalted butter
1 1/2 cups boiling water
1/2 teaspoon cinnamon
Accompaniments: chopped toasted almonds; warm milk for drizzling

Steps:

Make compote:
Simmer water, sugar, and fruit in a small saucepan over medium heat, uncovered, stirring occasionally, until liquid just starts to become syrupy, about 8 minutes. Add tea bag and let steep off heat while making couscous.
Make couscous:
Cook couscous in butter in a heavy medium saucepan over medium-high heat, stirring, until pale golden, about 2 minutes. Off heat, stir in water, cinnamon, and 1/8 teaspoon salt. Cover tightly. Let stand 5 minutes, then fluff.

Breakfast Fruit Compote image

Provided by Susan Feliciano

Time 40m

Number Of Ingredients 11

1 can(s) peach halves (or 2 fresh peaches)
1 can(s) pear halves (or 2 fresh pears)
1 small can pineapple rings (or 4 slices fresh pineapple)
several red maraschino cherries
1/2 c brown sugar
1 c applesauce
2/3 c reserved juice/syrup from the canned fruit (or apple juice if using fresh fruit)
1/4 c raisins
2 cinnamon sticks, broken into several pieces
6 whole cloves
1 dash(es) fresh grated nutmeg

Steps:

1. Drain fruit and reserve syrup for sauce. Cut peach and pear halves in half lengthwise to make quarters. You may also cut the pineapple rings in half if desired. Arrange fruit attractively in a glass baking dish about 8x12 inches. Dot with maraschino cherries. Preheat oven to 350 degrees.
2. In a saucepan, stir together brown sugar, applesauce, and 2/3 cup reserved syrup or apple juice. Stir in raisins, cinnamon, and cloves. Bring to a boil and cook, stirring, about 2 minutes to blend flavors. Pour sauce evenly over fruit in baking dish. Allow the raisins, cinnamon, and cloves to be scattered throughout the dish, also. Top with a grating of fresh nutmeg.
3. Bake the fruit compote for 25-30 minutes, until sauce is thickened and fruit is heated through. May be served hot, or allowed to cool to room temperature. For each serving, give 2-3 pieces of fruit and spoon sauce over top.