FOUR-FRUIT COMPOTE
A beautiful side dish, this compote spotlights wonderful winter fruit like bananas, apples, oranges and pineapple. Of course, it can be made anytime of year. I'm sure you'll get as many smiles as I do when I bring out this refreshing salad at a potluck. -Donna Long, Searcy, Arkansas
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 15m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving 3/4 cup juice. In a large saucepan, combine sugar and cornstarch. Whisk in the orange, lemon and pineapple juices until smooth. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from the heat; set aside. , In a large bowl, combine the fruits. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate.
Nutrition Facts :
ANISE FRITTERS WITH FOUR-FRUIT COMPOTE
Categories Liqueur Brunch Dessert Fry Hanukkah Strawberry Apricot Kiwi Pineapple Anise Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 25
Steps:
- To make the fritters:
- Whisk together first 5 ingredients in small bowl; let stand 10 minutes. Combine flour, 1/2 cup sugar, baking powder and salt in medium bowl. Using fingers or pastry blender, add chilled margarine to flour mixture and cut in until mixture resembles coarse meal. Stir egg mixture thoroughly into dry ingredients.
- Heat 2 inches vegetable oil in heavy medium saucepan to 350°F. Working in batches, drop batter by rounded tablespoonfuls into hot oil. Cook until brown, turning occasionally, about 3 minutes. Transfer fritters to paper towel-lined cookie sheet and cool.
- Combine powdered sugar and 1/4 cup liqueur in small deep bowl. Add enough water to make medium-thick glaze. Dip fritters halfway into glaze. Arrange fritters glaze side up on plate. (Can be prepared 6 hours ahead. Let stand at room temperature.)
- Arrange 3 fritters on each of 8 plates. Spoon compote alongside. Garnish with fresh mint and serve.
- To make the compote:
- Bring water, sugar and aniseed to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Boil until reduced to 1 cup, about 20 minutes. Place apricots in medium bowl. Strain boiling syrup over apricots. Discard aniseed. Add liqueur to apricots and stir. Cover and let stand at room temperature until apricots are tender, about 8 hours. (Can be prepared 1 day ahead. Let stand at room temperature.)
- Add pineapple, strawberries and kiwi fruit to apricots. Toss well. Cover and refrigerate 1 hour.
FOUR FRUIT COMPOTE SIDE DISH
This compote came from Taste of Home in 1994. I love the ease and taste of the crisp fruits within a light sauce. Plus it looks great on the table.
Provided by Shoflypie
Categories Fruit
Time 17m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving 3/4 cup juice.
- In a saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice (from Mandarin oranges) and lemon juice.
- Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer.
- Remove from the heat, set aside.
- In a bowl, combine pineapple chunks, oranges, apples and bananas.
- Pour warm sauce over the fruit; stir gently to coat.
- Cover and refrigerate.
Nutrition Facts : Calories 124.3, Fat 0.3, SaturatedFat 0.1, Sodium 1.9, Carbohydrate 32.1, Fiber 2.5, Sugar 25.7, Protein 0.8
FOUR-FRUIT COMPOTE
This is very good and soooo simple. It keeps for 2-3 days in the refrigerator. I have used mangoes which were very good and could use strawberries and pears. I have also used FRESH pineapple.
Provided by mary Armstrong
Categories Fruit Salads
Time 45m
Number Of Ingredients 9
Steps:
- 1. Drain pineapple, reserving liquid. In a saucepan, combine the sugar and cornstarch. Then add pineapple liquid, and juices.
- 2. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from heat.
- 3. In a bowl, combine: pineapple chunks, chopped apples, banana slices and oranges.
- 4. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate.
FOUR FRUIT COMPOTE
Found this recipe in an old book that had been in my Mother-in-laws files. It's from an old newspaper from St.Louis, Missouri.
Provided by Nikki Olschwanger
Categories Fruit Salads
Number Of Ingredients 8
Steps:
- 1. Drain pineapple, reserving 3/4 cup juice.
- 2. In a saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice and lemon juice.
- 3. Cook and stir over medium heat until thickened and bubbly.
- 4. Cook and stir 1 minute longer.
- 5. Remove from the heat and set aside.
- 6. In a bowl, combine pineapple chunks, oranges, apples and bananas.
- 7. Pour warm sauce over the fruit; stir gently to coat.
- 8. Cover and refrigerate.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love