Best Red Fruit Compote In White Chocolate Garnished With Mint Recipes
DOUBLE-MINT FRUIT COMPOTE
This refreshing mint syrup can flavor any combination of fresh fruits. Leftover syrup is great for sweetening iced tea.
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Bring water, sugar, vanilla bean and 2 bunches mint to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Cook until reduced to 3/4 cup, stirring occasionally, about 25 minutes. Strain into small bowl. Add extract. Cool. (Can be prepared 2 days ahead. Cover and chill.)
- Combine fruits in medium bowl. Pour over enough syrup to coat well. Let stand 15 minutes. Garnish with mint.
OLD-FASHIONED FRUIT COMPOTE
A perfect partner for your Christmas goose, this warm and fruity side dish can simmer while you prepare the rest of your menu, or make it a day ahead and reheat before serving. -Shirley A. Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Time 1h15m
Yield 8 cups.
Number Of Ingredients 10
Steps:
- Drain pineapple, peaches and oranges, reserving the juices; set drained fruit aside. In a Dutch oven, combine fruit juice, dried fruits, lemon zest strips and cinnamon stick. Bring to a boil. Reduce heat; cover and simmer until dried fruit is tender, about 30 minutes. Add reserved canned fruit and cherries; heat just until warmed through. Serve warm or at room temperature.
Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.
BLACK AND RED KIR ROYALE FRUIT SALAD
Provided by The Hearty Boys
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Toss all the fruit together in a decorative bowl along with the lemon zest and refrigerate. Immediately before serving, mix the sparkling wine and Cassis together and pour over the fruit. Gently toss, garnish with the lemon peel and mint, and serve.
MELTED WHITE CHOCOLATE SAUCE WITH BERRY COMPOTE
Steps:
- In a saucepan, heat cream to simmering over high heat. Reduce heat to medium and whisk in chocolate until melted. Gently simmer sauce for 10 minutes. Set aside. Make a light sugar syrup by heating the water and sugar together in a medium size saute pan, stirring until the sugar is dissolved. Add the lemon juice and berries to syrup and cook over medium heat 2 to 3 minutes, shaking the pan gently to coat the berries with syrup. Add the butter and continue to cook, swirling the berries and butter around the pan, until butter is melted. Cook for another 5 minutes. Spoon berry compote into ramekins, drizzle with white chocolate sauce and serve.
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