SLOW-COOKED TURKEY WITH BERRY COMPOTE
We love to eat turkey, and on hot summer days, here's how we get our fix. For golden-brown turkey, broil for a few minutes before serving. -Margaret Bracher, Robertsdale, Alabama
Provided by Taste of Home
Categories Dinner
Time 3h35m
Yield 12 servings (3-1/4 cups compote).
Number Of Ingredients 13
Steps:
- Mix salt, garlic powder, thyme and pepper; rub over turkey breasts. Place in a 5- or 6-qt. slow cooker. Pour water around turkey. Cook, covered, on low 3-4 hours (a thermometer inserted in turkey should read at least 165°)., Remove turkey from slow cooker; tent with foil. Let stand 10 minutes before slicing., Meanwhile, in a large saucepan, combine compote ingredients. Bring to a boil. Reduce heat to medium; cook, uncovered, stirring occasionally, until mixture is slightly thickened and apples are tender, 15-20 minutes. Serve turkey with compote.
Nutrition Facts : Calories 215 calories, Fat 1g fat (0 saturated fat), Cholesterol 94mg cholesterol, Sodium 272mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 38g protein. Diabetic Exchanges
SLOW-COOKER FRUIT COMPOTE
Steps:
- Combine the peaches, cider, cranberries, sugar, apples, cinnamon stick and lemon juice in a 4-quart slow cooker. Cover and cook on low for 8 hours. Remove the cinnamon stick and serve warm.
WARM BERRY COMPOTE
Cook frozen berries with orange juice in your slow cooker for a yummy dessert by itself or over ice cream.
Provided by cupcakeproject
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h45m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together berries, sugar, zest, and juice in a slow cooker. Cook on High until bubbling, about 1 1/2 hours.
- Stir together cornstarch and water in a cup until fully dissolved. Stir into berry mixture. Cook, covered, until thickened, 5 to 10 minutes more. Serve warm or room temperature.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 37.3 g, Fat 0.5 g, Fiber 4.1 g, Protein 1.1 g, Sodium 0.4 mg, Sugar 28.5 g
FRESH PEACH AND BLUEBERRY COMPOTE
Simple summer recipe that is also great for breakfast was originally was printed in Bon Appetit (August 1981). The original recipe used 2 tsp kirsch, which I omit.
Provided by ellie_
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients in 2 quart serving bowl and blend well.
- Using a food processor (medium or thick slice disc): place peaches in food tube and slice, using light pressure.
- Add to orange juice mixture.
- Gently blend in blueberries, tossing lightly.
- Cover and refrigerate at least 2 hours.
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