Best Dried Fruit Compote With Ginger Syrup Recipes

Dried Fruit Compote image

Provided by Moira Hodgson

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.

Winter Fruit Compote with Ginger image

Yield Serves 8

Number Of Ingredients 7

2 to 2 1/2 cups dried cranberries (available at specialty foods shops and some supermarkets)
2 cups fresh orange juice
a 10 1/2-ounce jar preserved ginger in syrup
3 cups seedless green grapes, halved
3 large pink grapefruit, the rind and pith cut away with a serrated knife and the flesh sectioned
1/2 pineapple, peeled, cored, and cut into 1/2-inch pieces
1 large navel orange, the rind and pith cut away with a serrated knife and the flesh sectioned.

Steps:

In a bowl let the cranberries soak in the orange juice for 30 minutes, drain them in a sieve set over a bowl, and reserve the juice. Reserve 1 large piece of the preserved ginger and in a blender or food processor purée the remaining ginger with the syrup and the reserved orange juice. In a deep 2-quart glass serving dish arrange half the cranberries, drizzle them with about 1/2 cup of the ginger mixture, and top them with the grapes. Drizzle the grapes with about 1/2 cup of the remaining ginger mixture, top them with the grapefruit, and drizzle the grapefruit with about 1/2 cup of the remaining ginger mixture. Top the grapefruit with the pineapple, drizzle it with the remaining ginger mixture, and arrange the remaining cranberries on top. Arrange the orange sections over the cranberries, chill the compote, covered, for at least 2 hours or overnight, and serve it garnished with the reserved ginger, cut into julienne strips.

Dried Fruit Compote image

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