Best Fall Fruit Compote Recipes

Fall Fruit Compote image

Yield Makes 8 to 10 servings (about 2 cups)

Number Of Ingredients 13

2 cups apple juice
1/2 cup sugar
4 (2 1/2- by 1/2-inch) strips fresh lemon zest
1 cinnamon stick, halved
3 whole cloves
10 black peppercorns, cracked
1 tablespoon unsalted butter
2 firm pears, peeled and each cut into 8 wedges with core removed
1/2 cup dried apricots
1/2 cup dried tart cherries
4 dried Calimyrna figs, quartered
2 tablespoons Calvados
1 tablespoon fresh lemon juice

Steps:

Bring apple juice, sugar, zest, and spices to a boil in a 2-quart saucepan, stirring until sugar is dissolved, and simmer 5 minutes. Add butter, pears, and dried fruit and simmer, uncovered, stirring occasionally, until pears are tender, about 25 minutes. Pour liquid through a sieve into another saucepan and boil until reduced to cup. Pour liquid back over fruit and stir in Calvados and lemon juice.
Serve warm or at room temperature.

Fall Fruit Compote image

Number Of Ingredients 6

1 (20-ounce) can pineapple chunks in own juice
1 orange medium
1 pear medium
6 red maraschino cherries halved
1 tablespoon cornstarch
1/4 teaspoon ginger ground

Steps:

1. Drain pineapple juice into a 1-cup measuring cup. Add enough water to make 1 cup liquid set liquid aside. Peel and section orange. Cut each section in half. Peel and slice pear, removing center core.2. Place pineapple, orange, pear and cherries in a medium bowl or plastic container set fruit aside.3. In a small saucepan, stir together cornstarch and ginger. Slowly stir in reserved pineapple liquid until smooth. Stirring constantly over medium heat, bring to a boil and boil for 1 minute or until thick and shiny.4. Pour hot sauce over fruit toss gently to coat. Cover and chill at least 1 hour.5. Serve in small dessert dishes.

Nutrition Facts : Nutritional Facts Serves