Best Dried Fruit Compote Recipes

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

Steps:

• In a medium saucepan, combine all ingredients. Bring to a boil. Reduce to simmer, and cook until fruit is soft and liquid is thick, about 20 minutes.
• Remove cinnamon and ginger, and discard. Serve hot, at room temperature, or cold.

DRIED FRUIT COMPOTE

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

Steps:

• Put the dried fruit into a small pan with the cinnamon and apple juice, give everything a stir then simmer for 5 mins until the apple juice is syrupy. Remove from the heat and allow to cool.
• Divide the yogurt between 4 bowls then top with the compote and granola.

DRIED FRUIT COMPOTE WITH FRESH APPLE AND PEAR

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.

DRIED FRUIT COMPOTE

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.

APRICOT DRIED FRUIT COMPOTE

Steps:

• In a medium saucepan, combine all ingredients, except orange extract. Bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered, 20 minutes.
• Remove and discard cinnamon stick.
• Stir in orange extract.
• Serve hot or cold.

PORK TENDERLOIN WITH CALVADOS SAUCE AND DRIED FRUIT COMPOTE

Steps:

• Cut pork crosswise into 1-inch-thick medallions; sprinkle with salt and pepper. Melt butter and oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until brown and cooked through, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Add shallots to skillet and stir 1 minute. Add cream, broth and Calvados; boil until sauce thickens enough to coat spoon, stirring up browned bits, about 5 minutes. Season sauce with salt and pepper. Divide medallions among 6 plates. Top with sauce; serve with compote.

DRIED FRUIT COMPOTE

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

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 - POLISH KOMPOT

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.

DRIED AND FRESH FRUIT COMPOTE

Steps:

• Mix together all dried fruits.
• Cover with boiling water.
• Leave in a sealed container overnight to soften.
• Peel all fresh fruits and cut into quarters.
• Place in saucepan and cover with water.
• Bring to boil and simmer till soft - about 15 - 20 minutes.
• When soft, drain and combine with drained dried fruit.
• Allow to cool, refrigerate before serving.
• Can be served hot or cold.

BREAKFAST COUSCOUS WITH DRIED-FRUIT COMPOTE

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.

DRIED FRUIT COMPOTE WITH PORT, CINNAMON, AND GINGER

Steps:

• Combine 1 cup water, Port, sugar, cinnamon sticks, and ginger in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fruit. Reduce heat to medium. Simmer until fruit is tender and syrup thickens slightly, stirring occasionally, about 10 minutes. Transfer compote to bowl. Cover and chill at least 4 hours and up to 1 day.

DRIED-FRUIT COMPOTE WITH VANILLA AND ORANGE

Steps:

• Peel zest in long strips from half of orange with a vegetable peeler and trim any white pith from zest. Cut zest into fine julienne strips. Halve orange and squeeze 1/3 cup juice.
• Combine zest, juice, wine, sugar, and 2 cups water in a 3-quart heavy saucepan. Scrape seeds from vanilla bean with a sharp knife into wine mixture, reserving pod for another use. Bring mixture to a boil, stirring until sugar is dissolved, then continue to boil, uncovered, until reducedto about 3 cups, about 10 minutes.
• While syrup is boiling, cut off and discard fig stems and halve figs lengthwise. Add figs to syrup and simmer, covered, until they soften, about 5 minutes. Add apricots and prunes, then simmer, covered, until plump, 8 to 10 minutes.
• Transfer compote to a heatproof bowl and cool to warm or room temperature, 1 to 2 hours.

CITRUS VANILLA PANNA COTTA ON OAT GRANOLA BASE WITH DRIED FRUIT AND APPLE COMPOTE

Steps:

• Scrape the pods from half of the vanilla bean into the sugar and mix the vanilla in with the sugar to help remove any lumps and to evenly distribute the vanilla. Combine milk, vanilla sugar, and both zests in a small saucepan. Scald mixture over medium heat, cover, and let infuse for about 5 minutes. Meanwhile, bloom gelatin in water. Whisk dairy base in a medium mixing bowl until smooth. Remove gelatin sheets from water, reserving the water, squeeze out all excess liquid, and stir into milk mixture. Strain milk mixture into dairy base and stir until no lumps appear, being careful not to create air bubbles. Using a ladle, fill 4 individual flex pan molds about 3/4 of the way full. Cover and refrigerate until set.
• Bloom gelatin in reserved water. In a small saucepan, bring orange juice to a boil then remove it from the heat. Remove gelatin sheets from water and squeeze out excess liquid. Stir into the hot orange juice. Cool orange juice mixture to about room temperature. Once cooled, ladle on top of set panna cotta to fill the flex molds all the way.
• Preheat oven to 250 degrees F.
• Using a sharp chef's knife, cut 4 (1/16-inch thick) slices from the middle of the apple, ensuring slices are even in thickness and are large enough to accommodate a leaf cutter; pieces on outer edges of apple (which will not accommodate cutter) must be reserved in lemon juice for further use in apple raisin cranberry compote. Using a leaf cutter, center the cutter on each apple slice and press firmly to ensure sharp cutout. Dip cutout apple leaf in simple syrup and place dipped cutout onto a silicone baking mat. Bake for approximately 30 to 45 minutes until golden brown (to insure even cooking, rotate pan as needed).
• Heat apple cider in a saucepan over medium-high heat until reduced to 1/4 cup. Cool and transfer to a squeeze bottle.
• Heat cranberry juice in a saucepan over medium-high heat until reduced to 1/4 cup. Cool and transfer to a squeeze bottle.
• Preheat oven to 425 degrees F.
• Toast oats on a baking sheet in the oven until slightly brown.
• Reduce oven temperature to 375 degrees F.
• Combine remaining ingredients in a mixing bowl. Add toasted oats to mixture and blend well. Press oat mixture into fluted molds (about same size as panna cotta molds) and bake for approximately 5 minutes until browning occurs. Let rest a minimum of 5 to 10 minutes and then transfer for use as base in assembling dessert.
• Using a chef's knife, cut reserved, already peeled apple into precise 1/4-inch dice, avoiding any peelings, core, or seeds. Reserve. In small saute pan, combine cider, orange juice, honey, and cinnamon. Over medium-high heat, bring mixture to a boil and reduce by half. Add the reserved diced apples, raisins, and cranberries. Bring compote to a simmer and cook until apples are tender. Adjust seasoning with salt, to taste.
• Using bain-marie set-up, slowly heat 4 ounces chocolate until melted smooth. Using seeding method, add remaining chocolate and stir until smooth. Make a parchment piping bag. Fill piping bag 3/4 full with chocolate, folding opening to avoid spilling. Cut a small opening at the tip of the piping bag.
• Pipe a triangular shape onto a clean, dry, dessert plate, being sure to start and end where panna cotta will rest. Pipe second line, interweaving between first line. Once chocolate cools, carefully fill with apple cider reduction and cranberry reduction, alternating sauces. Repeat process for remaining 3 plates. If any undesired results occur, wash and dry plate, and repeat process.
• Simmer both ingredients in a small saucepan over medium-high heat. Cook until slightly golden brown and caramelized. Remove from heat and cool until slightly thickened.
• Using a large spoon, drizzle even lines onto a silicone baking mat. While caramel lines are still warm, mold around handle of wooden spoon, into even spirals. Let cool, and remove from spoon. Using kitchen shears, cut spiral to desired length ensuring clean edges. Repeat the above steps until you have 4 uniform spirals.
• To serve: Carefully pipe the chocolate onto the plate in a ribbon design (start the piping at the 10 o'clock position). Place the granola base onto the plate in the 10 o'clock position covering the starting point of the chocolate. Dip a round cutter into warm water and use it to cut out the panna cottas, making sure not to break them. Once they are cut, unmold them from the flex pans and place on top of the granola base with orange side down. Top the panna cotta with about 1 tablespoon of the fruit compote. Using squeeze bottles with very thin tips, pipe sauces into piped ribbon, alternating sauces. Lastly garnish the panna cotta with the sugar spirals. Stick it straight through the compote and into the top of the panna cotta, being careful not to break the sugar. Rest apple chip upright against panna cotta and serve.
• Place sugar and water in saucepan. Over medium-high heat, bring to boil. Remove from heat when boiling. Use 1/4 cup for apple chip production. Leave remaining mixture in saucepan and set aside for further use in sugar garnish.

FIG GLAZED HAM WITH DRIED FRUIT COMPOTE

Steps:

• Preheat oven to 350 degrees F.
• Pour the fig jam and the white wine into a medium saucepot. Stir to combined. Cook over medium-low heat until thicken, about 5 minutes.
• While the glaze is reducing, score the ham. Slice ham diagonally approximately 1/2 an inch deep. From left to right and then right to left, making diamonds on top of the ham.
• Press a clove into the center of each diamond.
• Place ham in roasting pan, on cooking rack. Bake for 1 hour.
• Reserve half of the glaze and set aside. To the remaining half add the dried dates, apricots, golden raisins and the mustard. Simmer and rehydrate the dried fruit for 10 minutes. Remove from heat and set aside. Reheat just before serving with ham.
• Remove ham from oven. Apply the reserved glaze liberally to ham, return to oven and bake for another 30 minutes or until the glaze begins to turn brown and caramelize.
• Remove the ham, cover with foil and let rest for 10 minutes. Slice and serve with compote.

SPICED DRIED FRUIT COMPOTE

Steps:

• In a deep nonreactive pot, combine apples, pears, prunes and raisins. Carefully peel lemon, adding yellow peel to pot and leaving white pith behind. Squeeze juice from lemon into pot.
• Stir in remaining ingredients. Liquid should cover fruit by at least one inch; add water if necessary. Cover and bring to a boil, then simmer until fruit is very tender but not mushy, 15 to 20 minutes.
• Remove and discard lemon peel, cinnamon and cloves. Taste and adjust seasonings with more honey and lemon juice; compote should not be overly sweet. Serve warm.

DRIED FRUIT COMPOTE

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.

DRIED FRUIT COMPOTE WITH CHEVRE

Steps:

• Bring the wine to a simmer in a small saucepan; remove from the heat. Add the raisins, blueberries, cranberries, dates, figs, and apricots; cover and let stand until the fruit is softened, about 30 minutes.
• Meanwhile, whisk together the remaining ingredients, except the green onions and chevre.
• When the fruit has softened, stir in the green onions and the lemon juice mixture.
• Transfer the fruit compote to a covered container (preferably glass) and refrigerate for up to 2 weeks.
• To serve, form the chevre into a 1 ½-inch thick round. Place the cheese on a platter; top and surround it with the fruit compote and its juices. Serve with a basket of bread or crackers; provide cheese spreaders and small spoons for serving.