DRIED FRUIT COMPOTE
Provided by Moira Hodgson
Categories easy, dessert
Time 25m
Yield 4 servings
Number Of Ingredients 8
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 - POLISH KOMPOT
Polish dried fruit compote is a dessert of stewed fruit eaten year-round in Poland, but it is especially popular in the fall and winter. It uses summer's bounty that has been preserved by drying, and then reconstituted with sugar, water and spices. It is a traditional Christmas Eve (wigilia) dessert and originally was made with 12 dried fruits to represent the 12 apostles. When made thicker, it's wonderful served on toast or ice cream. It's also a great edible gift, but it must be refrigerated. It keeps for about 1 week. Cooking time approximate. Courtesy of Barbara Rolek.
Provided by Molly53
Categories Fruit
Time 25m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Bring fruit, water, cloves, cinnamon, zest, if using, and sugar to a boil, stirring frequently.
- Simmer, covered, for about 20 minutes or until fruit is tender and syrup has thickened slightly.
- Add more water if you like a looser consistency or reduce by further simmering for a thicker compote.
- Cool quickly and transfer to containers.
- Refrigerate for up to 1 week.
Nutrition Facts : Calories 69, Fat 0.3, SaturatedFat 0.1, Sodium 8.3, Carbohydrate 17.5, Fiber 0.5, Sugar 16.7, Protein 0.1
DRIED FRUIT COMPOTE
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
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
JAMES BEARD'S COMPOTE OF DRIED FRUITS
Steps:
- Put the fruits in a four-quart saucepan, cover with water and bring to boil. Add lemon slices and sugar, reduce heat and simmer for 15 to 20 minutes or until puffed. Add the bourbon, cognac or rum.
- Turn off heat and let the fruit remian in the pan for a few minutes to absorb the flavor of the spirit.
- Transfer to a serving dish and allow to cool slightly. Serve with desired type of cream.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 4 grams, Carbohydrate 49 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 33 milligrams, Sugar 45 grams
RUMTOPF
Rumtopf is a traditional German tipple that you build over the course of the entire harvest season.
Provided by Sherri Brooks Vinton
Yield Yield varies according to the size of your Rumtopf container
Number Of Ingredients 13
Steps:
- You can build your Rumtopf in any food grade container-glass, ceramic, or even food-grade plastic will work. You can make miniature Rumtopfs in quart-sized jars but a bigger vessel, 2 to 3 gallons, allows you to use more fruit and create substantial layers that really show off their beauty. You can find specialized ceramic Rumtopf crocks that are decorated to reflect their purpose but I prefer to use a big glass jar-like a glass cookie jar-so that I can get a good look at my Rumtopf over the course of the harvest. Whatever container you use, scrub it well with hot, soapy water, rinse several times with boiling water, and rinse it out with a little of the rum and you are ready to start.
- Add your first fruit and sprinkle sugar on top in the proportion of 1 cup of sugar for every pound of fruit. Top with enough rum to cover by 1 inch. Keep layering as fruits come into season. You can use any of the fruits listed, and the more the better. Just be sure to layer with enough liquor to cover or your Rumtopf will ferment rather than infuse. If bubbles start to appear, add a little 151-proof rum (also known as overproof rum), which will halt fermentation.
- Allow to rest at least 4 to 6 weeks after the last fruit has been added.
- Use a ladle to dip down into the Rumtopf to draw up your first servings. The fruit is great served on ice cream or served with roast meats, but for adults only, as it will be drenched in rum. When the liquid level threatens to go lower than the fruit, you can strain the remaining liqueur, allow it to settle out, and then carefully decant it into bottles. Leftover fruit can be frozen until ready to use.
SWEET DRIED FRUIT COMPOTE
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.
DRIED FRUIT COMPOTE
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
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.
DRIED FRUIT COMPOTE
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
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
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