Best Spiced Fruit Compote Recipes

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SPICED FRUIT COMPOTE



Spiced Fruit Compote image

Cinnamon, cloves and ginger spice up convenient canned fruit in this warm medley that's ideal for a cool morning. The recipe was sent in by Thelma Hale from Osborne, Kansas.

Provided by Taste of Home

Time 25m

Yield 8 servings.

Number Of Ingredients 11

2 cinnamon sticks (2 inches)
12 whole cloves
1-1/2 cups orange juice
2/3 cup raisins
1/3 cup packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 can (15-1/4 ounces) apricot halves
1 can (15-1/4 ounces) sliced pears, drained
1 can (15-1/4 ounces) sliced peaches, drained
1 can (15 ounces) pitted dark sweet cherries, drained

Steps:

  • Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag., In a large saucepan, combine the orange juice, raisins, brown sugar, salt and ginger. Add spice bag; bring to a boil. Reduce heat and simmer for 8 minutes. Add fruit; simmer for 3 minutes. Discard spice bag. Serve fruit warm or cold with a slotted spoon.

Nutrition Facts :

SERIOUSLY GOOD SPICED FRUIT COMPOTE



Seriously good spiced fruit compote image

Serve as it is, or with a dollop of mind-that-waistline mascarpone

Provided by Ruth Watson

Categories     Dessert, Dinner, Lunch, Supper

Time 40m

Number Of Ingredients 12

1 bottle (75cl) light, fruity red wine
140g golden caster sugar
2 vanilla pods , split lengthways
1 bay leaf (fresh or dried)
1 cinnamon stick
12-16 black peppercorns
3 large oranges
250g organic dried apricot (or, at least unsulphured)
2 x pkts Merchant Gourmet mi-cuit plums or 400g/14oz Agen prunes
4 tbsp semi-skimmed milk
500g tub low-fat fromage frais
6 tsp golden caster sugar

Steps:

  • Put all the ingredients, except the fruits, into a large saucepan and slowly bring to the boil, uncovered. Boil the syrup for 5 minutes then remove the pan from the heat.
  • Top and tail the oranges, then slice off the skin and every scrap of pith, using a small, sharp kitchen knife. Cradle each orange in the palm of your hand, hold it over the saucepan and cut out the segments, letting them drop into the syrup. Squeeze any juice from the debris into the syrup, too, then discard.
  • Add the apricots and plums to the syrup and return the saucepan to a medium heat. Bring to the boil, then simmer the fruits for 10 minutes. Leave to cool, then chill for at least 2 hours.
  • Serve the poached fruits just as they are or as a brûlée: whisk the milk into the fromage frais to loosen it a little, then divide the fruits and enough juice to cover them, among six ovenproof ramekins and spoon on the fromage frais, thickly. Dust with caster sugar and then 'burn' the sugar with a blow-torch. (Or put the ramekins on a heavy baking sheet, place it under a very hot grill and leave for 1-2 minutes until the sugar has caramelised.)

Nutrition Facts : Calories 380 calories, Fat 1 grams fat, Carbohydrate 73 grams carbohydrates, Sugar 25 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium

SPICED FRUIT COMPOTE



Spiced Fruit Compote image

Categories     Dessert     Dried Fruit     Fig     Pear     Apricot     White Wine     Fall     Chill     Vegan     Cinnamon     Clove     Simmer     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1 750-ml bottle Vin du Glacier wine or Essencia (orange Muscat wine)
2/3 cup sugar
1/2 cup water
1 cinnamon stick, broken in half
5 whole cloves
2 8-ounce firm but ripe pears, peeled, halved, cored, each half cut into 4 wedges
18 dried Calimyrna figs, quartered
3/4 cup dried apricots, halved
8 dried pear halves, each cut into 3 wedges

Steps:

  • Stir first 5 ingredients in large saucepan over medium heat until sugar dissolves. Add remaining ingredients; simmer until fruit is tender, about 15 minutes. Using slotted spoon, transfer fruit to bowl. Boil syrup in pan until reduced to 1/2 cup, about 7 minutes. Pour over fruit. Cool. Cover; chill until cold, about 3 hours. (Can be made 3 days ahead. Keep chilled.)

SPICED DRIED FRUIT COMPOTE



Spiced Dried Fruit Compote image

The East Village Ukrainian restaurant Veselka serves the Sviata Vecheria, a traditional 12-dish dinner that is meatless and dairy-free. It is eaten before Mass on Christmas Eve and is followed, on Christmas morning, by a prodigious feast of ham and sausages. Sviata Vecheria ends with uzvar, a sweet, spiced compote of dried fruit.

Provided by Julia Moskin

Categories     quick, dessert

Time 30m

Yield 2 quarts

Number Of Ingredients 9

1 cup dried apples, in bite-size pieces
1 cup dried pears, in bite-size pieces
1/2 cup pitted prunes
1/2 cup raisins
1 lemon, another to taste
1 cup honey, more to taste
1 cinnamon stick
4 whole cloves
2 quarts apple cider

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.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 25 grams, TransFat 0 grams

SPICED FRUIT COMPOTE WITH RICOTTA CREAM



Spiced Fruit Compote With Ricotta Cream image

This is a lovely hot fruit salad for a winter's meal. Make sure you have the ricotta, otherwise it's too sweet. You can use any type of port or sweet wine I think, I've used part port part marsala and it was fine. Cook time does not include chill time.

Provided by Chickee

Categories     Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

1 1/2 cups muscat wine
1/2 cup water
1/3 cup orange juice
1/4 cup lime juice
3/4 cup sugar
4 small carambolas, sliced
6 fresh dates, seeded, halved
7 dried figs, halved
3/4 cup dried apricot
2 cinnamon sticks
1 vanilla bean
5 cardamom pods, bruised
1/2 teaspoon finely grated lime juice
2 tablespoons shelled pistachios, chopped
200 g low-fat ricotta cheese
1 1/2 tablespoons icing sugar
1/4 teaspoon ground cinnamon
1 tablespoon skim milk

Steps:

  • Combine muscat, juices and sugar in a large pan, stir over heat without boiling until sugar dissolves. Bring to boil, simmer, uncovered without stirring for about 15 minutes or until mixture is thickened slightly.
  • Add carambola, dates, dried fruits, cinnamon, split vanilla bean, cardamom and rind to syrup, Simmer uncovered without stirring 10 minutes or until fruit is tender. Cool syrup, cover, refrigerate 3 hours or overnight. DIscard cinnamon sticks, cardamom and vanilla bean, Serve with ricotta cream and crushed pistachios.
  • Ricotta cream-.Beat cheese, icing sugar and cinnamon in small bowl with electric mixer until smooth. Stir in milk.

Nutrition Facts : Calories 444, Fat 2.4, SaturatedFat 0.3, Cholesterol 0.1, Sodium 24.6, Carbohydrate 94.7, Fiber 6.8, Sugar 79.3, Protein 3.6

HOT SPICED FRUIT COMPOTE



Hot Spiced Fruit Compote image

Number Of Ingredients 10

1 (17-ounce) can apricot half drained
1 (16-ounce) can pitted dark sweet cherries drained
1 (16-ounce) can peaches sliced, drained
1 (16-ounce) can pears sliced drained
1 (15-ounce) can pineapple chunk drained
1/3 cup pineapple juice or port wine
3 tablespoons cornstarch
1/2 cup brown sugar packed
1/2 teaspoon nutmeg ground
1/2 teaspoon cinnamon ground

Steps:

  • At least 1 1/4 hours or up to 24 hours before serving:Butter a 1 1/2 -quart shallow baking dish. Place apricots, cherries, peaches, pears and pineapple in dish set aside.In a small bowl, mix port or pineapple juice and cornstarch until smooth. Add brown sugar, nutmeg and cinnamon and stir until brown sugar is dissolved. Pour over fruit and gently stir. If making ahead, cover and refrigerate up to 24 hours.Bake, uncovered, in a preheated 350° oven for 40 minutes. Baste. Bake 20 minutes longer or until bubbly. Stir before serving. Can be served hot, warm or at room temperature. Serve with sour cream if desired.

Nutrition Facts : Nutritional Facts Serves

EASY SPICED FRUIT COMPOTE



Easy Spiced Fruit Compote image

My sister shared this recipe with me years ago. It's a must for my family at Christmas. -Elaine Nichols, Mesa, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 8-10 servings.

Number Of Ingredients 8

1 can (29 ounces) sliced peaches
1 can (15 ounces) apricot halves
1 tablespoon whole allspice
1 to 1-1/2 teaspoons whole cloves
3/4 cup packed brown sugar
1/3 cup white vinegar
5 cinnamon sticks (3 inches)
1 can (20 ounces) pineapple chunks, drained

Steps:

  • Drain peaches and apricots, reserving juice. Set fruit aside. Place allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large saucepan, combine the brown sugar, vinegar and reserved juice. Add spice bag and cinnamon sticks. Bring to a boil; boil for 5 minutes. Discard spice bag and cinnamon. Add the pineapple, peaches and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve warm or at room temperature.

Nutrition Facts :

BUTTERMILK ICE CREAM WITH SPICED FRUIT COMPOTE



Buttermilk Ice Cream with Spiced Fruit Compote image

What to drink: Fess Parker 2000 Late Harvest Muscat Canelli, Santa Barbara County, or another sweet dessert wine with orange and honey flavors.

Yield Makes 8 servings

Number Of Ingredients 7

1 1/2 cups whipping cream
1/2 vanilla bean, split lengthwise in half
1/2 teaspoon chili powder
6 large egg yolks
3/4 cup sugar
1 1/2 cups buttermilk
Spiced Fruit Compote

Steps:

  • Pour cream into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and chili powder. Bring to simmer. Whisk yolks and sugar in medium bowl. Gradually whisk in hot cream mixture; return to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Transfer to large bowl; chill until cooled completely. Mix in buttermilk. Chill until cold, at least 4 hours or overnight. Discard vanilla bean.
  • Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container. Cover and freeze until firm, about 4 hours. (Can be made 3 days ahead. Keep frozen.)
  • Scoop ice cream into bowls or glasses. Spoon Spiced Fruit Compote over.

CHAI-SPICED FRUIT COMPOTE WITH YOGURT



Chai-Spiced Fruit Compote With Yogurt image

This recipe comes from the Dec/Jan issue of Fine Cooking and is by Ellie Krieger. This is delicious! I didn't have golden raisins on hand so I used dried cranberries and it turned out fine. Also, the only Chai tea I had on had was Vanilla Chai. My house smelled wonderful after this was done cooking! This made a wonderful and healthy afternoon snack. I had mine over Vanilla yogurt as that is all I had. I also used far less than their suggested serving. The recipe calls for sliced or slivered almonds but for some reason Food.com does not recognize slivered.

Provided by Sky Hostess

Categories     Breakfast

Time 40m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 7

2 chai tea teabags
3 tablespoons honey
1/2 cup dried apricot, each chopped into 8 pieces
1/2 cup pitted prunes, each chopped into 8 pieces
1/2 cup golden raisin
3 cups Greek yogurt, plain
1/2 cup almonds, sliced, toasted

Steps:

  • Bring 1-3/4 cups water to a boil in a 2 quart saucepan. Turn off the heat, add the tea bags and steep for 5 minutes. Discard the tea bags.
  • Add the honey, apricots, prunes, and raisins to the saucepan and bring to a boil over high heat. Reduce the heat to medium low and simmer, uncovered, stirring occasionally, until the liquid thickens to a light syrup, 18 to 20 minutes. (It will thicken further as it cools). Transfer to a bowl, cover, and chill for at least 4 hours and up to 3 days.
  • Divide the yogurt among 4 small bowls. Serve the compote over the yogurt, topped with the toasted almonds.

Nutrition Facts : Calories 244.4, Fat 9.1, SaturatedFat 0.7, Sodium 62.9, Carbohydrate 41.2, Fiber 3.8, Sugar 33.2, Protein 4.8

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