WARM WINTER FRUIT COMPOTE
Steps:
- Combine all ingredients in a large saucepan. Cover and simmer 20 minutes. Remove cover and simmer an additional 35 minutes or until liquid is reduced to desired consistency. Serve warm with turkey or pork.
- Recipe note: Compote may be made ahead of serving time. Cover and store in refrigerator. Reheat to a simmer for 10 minutes before serving.
- Garnish with sprigs of fresh rosemary, if desired.
WARM CURRIED FRUIT
Steps:
- Drain pineapple, reserving juice. In a greased 2-qt. baking dish, combine the pineapple, cherries, pears and peaches. In a small bowl, combine the brown sugar, butter, curry, cinnamon, nutmeg and reserved juice; pour over fruit. , Cover and bake at 350° for 35-45 minutes or until heated through.
Nutrition Facts : Calories 283 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 80mg sodium, Carbohydrate 60g carbohydrate (55g sugars, Fiber 3g fiber), Protein 1g protein.
FRESH FRUIT AND WARM VANILLA PUDDING CUSTARD PARFAITS
Heavenly! These luscious, richly fragrant vanilla pudding custard parfaits are made with real vanilla bean, a hint of brandy, fresh seasonal fruits, lemony herbs from the garden, prepared mini shortcakes and fresh whipped cream--they're extraordinary! And, so simple to make (uses a box of vanilla pudding mix, not instant). If you are a vanilla lover as I am, then this is most definitely for you! Better make extra, as you'll be longing for more! :) These parfaits are best eaten while the pudding custard is still warm, but they're good the next day, too. Tip: I make the fruit salad in the morning or a day ahead, and make the vanilla pudding custard right before serving. Enjoy!!
Provided by BecR2400
Categories Dessert
Time 25m
Yield 8 parfaits, 8 serving(s)
Number Of Ingredients 14
Steps:
- Make the fruit salad: Combine the fresh fruits in a bowl with the sugar, lemon juice, lemon verbena and lemon balm. Cover and refrigerate.
- Make the Vanilla Pudding Custard, about 1 hour before serving: In a microwave safe 2-quart bowl, whisk together the pudding mix, milk, brandy, vanilla extract and scraped vanilla bean and seeds. Cook in the microwave on high heat for 6-8 minutes, whisking every two minutes, until thickened.
- Make the Whipped Cream: Whip the cream until soft peaks form; add the vanilla extract and sugar. Whip until stiff peaks form.
- Assemble the parfaits: Place a mini shortcake in the bottom of each individual dessert or parfait glass (I used mini trifle glasses). Ladle the warm vanilla pudding custard over the shortcakes. Spoon the fruit salad over, and top with whipped cream. Garnish tops of parfaits with fresh sprigs of lemon verbena, lemon balm, or fresh fruit.
Nutrition Facts : Calories 334.4, Fat 14.6, SaturatedFat 8.9, Cholesterol 51.4, Sodium 236.5, Carbohydrate 43.5, Fiber 0.2, Sugar 38.9, Protein 4.1
WARM FRUIT COMPOTE
Although this crock pot dish is made with canned fruit, fresh fruit could be substituted for most of it! The recipe comes from a Taste of Home booklet, 'all-time best slow cooker Recipe Cards,' from Mar 06.
Provided by Sydney Mike
Categories Pineapple
Time 2h10m
Yield 14 serving(s)
Number Of Ingredients 5
Steps:
- In a 5-quart crock pot, combine first 4 ingredients, then top with pie filling.
- Cover & cook on high 2 hours or until heated through, then serve.
WARM WILD RICE SALAD WITH DRIED FRUIT AND NUTS
This is a recipe I found on "Miso Vegan". Scrumptious! I skip soaking the rice over night. I usually just soak it for an hour or two if I have the time. The lemon zest, balsamic and garlic in this salad is such a nice undertone to the sweet dried fruit! Especially the currants!
Provided by Nikoma
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak wild rice in a bowl of water overnight.
- Rinse and place rice in a medium-sized pot with water or broth.
- Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 45 minutes or until liquid is absorbed.
- Remove from heat and set aside.
- In a large bowl, combine remaining ingredients.
- Add rice and toss to coat.
- Serve immediately or let cool and refrigerate for up to 3 days.
- From recipe creator - If making ahead, reheat rice salad on the stove top or bake at 350 degrees F. in a covered casserole dish for 20 minutes. (untried by me as of yet).
- *Cook's note: For best results, soak dried fruit in hot water or warm juice for 15 minutes or more to rehydrate slightly and give the fruit a juicier, chewy texture.
Nutrition Facts : Calories 424.6, Fat 17.8, SaturatedFat 1.9, Sodium 26.3, Carbohydrate 64.9, Fiber 7.9, Sugar 18.1, Protein 9
PAN-SEARED OATMEAL WITH WARM FRUIT COMPOTE AND CIDER SYRUP
There's weekday oatmeal - the sort you make and eat in a rush - and then there's a special occasion oatmeal like this - the kind you save for a lazy weekend morning when the children are watching cartoons and you have the time to make something truly spectacular. First, reduce some apple cider until it's thick and glossy. While that simmers, toss together a quick compote of water, brown sugar, cinnamon and dried fruit. Make a simple pot of steel-cut oatmeal, spread it in a baking dish and chill for about an hour. (If you're a planner, you could do everything up to here the night before.) Finally, cut into triangles and sear in a blazing-hot pan glistening with butter. Serve with compote and syrup and prepare for oohs, ahhs and oh-mys.
Provided by Tara Parker-Pope
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- To prepare syrup, bring cider to a boil in a small saucepan over medium-high heat. Cook until reduced to 1/3 cup (about 20 minutes); set aside.
- To prepare compote, combine 2 cups water, 1/4 cup sugar, 1/2 teaspoon cinnamon and dried fruit in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until thick.
- To prepare oatmeal, combine 3 cups water, 1 cup milk, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and salt in a large saucepan. Bring to a boil over medium-high heat; stir in oats. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally.
- Spoon oatmeal into an 11 by 7-inch baking dish coated with cooking spray; cool to room temperature. Cover and chill at least 1 hour or until set. Using a sharp knife, cut oatmeal into 8 equal rectangles; cut each rectangle in half diagonally to form 16 triangles.
- Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add 8 oatmeal triangles; cook 3 minutes on each side or until golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and oatmeal triangles. Place 2 oatmeal triangles on each of 8 plates, and top each serving with 3 1/2 tablespoons fruit compote and about 2 teaspoons syrup.
WARM TROPICAL FRUIT AND BUTTERMILK TORTE WITH VANILLA FROZEN YOGURT
Steps:
- Grease and flour the cake pan. Preheat oven to 350 degrees F.
- Cream the butter with 1/2 cup of the sugar until light and fluffy. Add another 1/2 cup of sugar and beat until incorporated. Gradually add in the buttermilk, scrape down the sides of the bowl. Add the egg whites in 1 at a time, beating well after each addition.
- In a separate bowl stir together the flour and baking powder. Add the flour mix into the batter with the vanilla and mix together until well incorporated.
- Pour the batter into the prepared pan and arrange the mango, pineapple, and banana decoratively on the top. Sprinkle with the remaining 2 tablespoons sugar and bake for 45 minutes or until golden brown.
- Let the torte cool slightly and slice. Serve each slice warm with a small scoop of vanilla frozen yogurt, 2 caramelized banana slices and 2 tablespoons of raspberry sauce.
- Slice the bananas on the diagonal into 24 slices and place on a baking sheet. Sprinkle with the sugar and caramelize under a broiler for 1 to 2 minutes.
- Place raspberries, sweetener, and lemon juice in a blender and process until smooth. Strain and set aside.
Nutrition Facts : Calories 130 calorie, Fat 4 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 60 milligrams, Carbohydrate 21 grams, Fiber 0 grams, Protein 3 grams
WARM FRUIT COMPOTE OF CHERRIES, ORANGE AND CRANBERRIES OVER VANILLA ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 12m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a microwave safe bowl, combine cherries and their juice, orange zest and juice and the cranberries. Loosely cover dish with plastic food storage wrap and microwave on high 1 minute. Stir fruit and microwave on high 1 minute longer. Let fruit stand 5 minutes, then spoon over scoops of vanilla ice cream. Garnish with ginger snaps, vanilla wafers or cinnamon sugar cookies.
- Compote may also be prepared on conventional stove top. Combine compote ingredients in a small saucepot and simmer over low heat 7 or 8 minutes or until cranberries plump.
WARM WINTER FRUIT COMPOTE
Steps:
- Combine all ingredients in a large saucepan. Cover and simmer 20 minutes. Remove cover and simmer an additional 35 minutes or until liquid is reduced to desired consistency. Serve warm with turkey or pork. Recipe note: Compote may be made ahead of serving time. Cover and store in refrigerator. Reheat to a simmer for 10 minutes before serving. Garnish with sprigs of fresh rosemary, if desired.
WARM APPLE & PEAR FRUIT BEGGARS PURSES
Categories Apple
Number Of Ingredients 9
Steps:
- Peel and core the apples and pears and cut into 1/2 to3/4- inch chunks. Preheat oven to 320F. In a large skillet, heat the margarine over a medium flame. Add the apples and pears. Saute for 3 minutes. Squeeze the juice of 1 orange half directly into the skillet; continue sauteing. Add the brown sugar to the pan. Mix with the fruit. Sprinkle with a few shakes of cinnamon. In a small bowl, combine the cornstarch and the juice of the remaining 1 1/2 oranges. Stir vigorously until smooth. Slowly add the cornstarch mixture to the pan, stirring or whisking continuously. The mixture will start to thicken and caramelize. You want the brown sugar to be sticky and thick, not runny. Remove from heat. Unwrap the phyllo dough, laying out the sheets horizontally in one stack in front of you. Cut the layered stack of dough lengthwise and width-wise to make 4 equal rectangular quarters. Take one phyllo rectangle and brush all around the edges with melted margarine. Lay the next rectangle of phyllo over the first but at an angle. Brush with margarine. Do this 4 more times for a total of 6 sheets. Place a small mound of caramelized fruit in the center. Add a square of chocolate. Lift one edge of the phyllo dough towards the middle, gathering and pleating the dough has you go around, pulling all the edges to the middle to form a purse. Make 8 purses this way. Brush and drizzle each purse with melted margarine. Place on a parchment - lined cookie sheet. Bake for 10 minutes, this will finish cooking the fruit. Raise the heat to 350F. Bake an additional 15 minutes, this will turn the phyllo nice and golden. When golden brown remove from oven. Serve warm.
WARM FRUIT STEW
One of my favorite modernizations of a timeless classic dish (and one you can cook in ten minutes) is this inevitable crowd pleaser of fruit warmed slightly in sugar syrup and served with ice cream. It is a dish for all seasons, using whatever ripe fruit is available, such as mangoes, papayas, figs, peaches, plums, nectarines, all kinds of berries including ripe green and pink gooseberries, cherries, and so on. But it does seem to reach its apotheosis with summer berries. If you include raspberries, throw them in for only the last minute of cooking. For other fruit compotes, use white "mango" and "honeydew" nectarines, or three different kinds of yellow and white peaches. In 1983, at Phelps Vineyards, we poached fresh apricots in sweet Riesling from the vineyard, and served them to great effect with a hazelnut sabayon.
Provided by Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the fruit in a frying pan and add the syrup. Cook over medium heat for 2 minutes, shaking the pan gently to coat the fruit with syrup. Add the butter, a pinch of salt, and the lemon juice, and continue to cook, swirling the fruit and butter around in the pan, another minute, or until the butter has melted.
- Spoon the fruit compote onto 4 plates and place scoops of raspberry sorbet in the center of each serving.
- Variation: To make an uncooked compote of tropical fruits, peel and cup up a ripe mango and a ripe papaya. Put in a bowl and add 1 cup of warm medium sugar syrup and the juices/pulp of 2 ripe passion fruits. Mix in a pinch of salt and chill for 1 hour. Serve with coconut ice cream, or plain in a hollowed-out meringue. For a warm compote put all the fruit in the syrup as above and cook in the same way as the berry compote, then serve on polenta pound cake.
- 1/2 cup sugar
- 1 cup water
- Put the sugar and water in a pan. Bring the water to a boil, stirring constantly, until all the sugar is dissolved. Simmer 5 minutes, then let the syrup cool. Use as needed.
WARM FRUIT
Make and share this Warm Fruit recipe from Food.com.
Provided by RedTex
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350.
- Combine all ingredients in 9 x 13 glass dish.
- Cook for 30- 40 mins until hot and bubbly.
Nutrition Facts : Calories 96.7, Fat 1.6, SaturatedFat 0.8, Cholesterol 3.4, Sodium 12.2, Carbohydrate 22.1, Fiber 3.8, Sugar 15.5, Protein 1.1
SALMON WITH WARM PASSION-FRUIT VINAIGRETTE
A quarter-cup of store-bought passion-fruit vinegar can be substituted for the passion fruits, honey, and vinegar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 11
Steps:
- Halve each passion fruit, scrape flesh into a strainer, and push through with a rubber spatula to yield 3 tablespoons juice. Set aside.
- Season salmon with salt and pepper. Heat oil in a nonstick skillet over medium-high heat; add salmon and cook about 4 minutes per side, until just cooked through. Transfer to a plate; cover with foil.
- Return skillet to low heat; add 1/2 tablespoon butter and shallots; cook, stirring, until golden, 1 to 2 minutes. Add reserved juice, mustard, honey, vinegar, and wine. Raise heat to high; cook until thickened, 1 to 2 minutes. Remove from heat; swirl in remaining butter.
- Divide greens and sauteed spring vegetables among plates; place salmon on top and drizzle sauce over salmon.
WARM BRIE WITH FRUIT
Make and share this Warm Brie With Fruit recipe from Food.com.
Provided by Alia55
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter until sizzling in small skillet; stir in sugar.
- Add pecans and cook over medium heat, stirring occasionally, until sugar is caramelized (4-5 minutes). Set aside.
- Unwrap brie; place on microwave safe serving plate.
- Cut circle in top of cheese with sharp knife about 1/2 inch from edge and 1/4 inch deep.
- Microwave cheese on HIGH until top piece of cheese can be easily lifted off (45-60 seconds).
- Discard top.
- Sprinkle cheese with caramelized pecans and chives.
- Microwave on HIGH until cheese is creamy and begins to bubble, 45-75 seconds.
- To serve, arrange greens on serving place and top with cheese.
- Serve with assorted fruit.
Nutrition Facts : Calories 290.6, Fat 24.8, SaturatedFat 13.8, Cholesterol 76, Sodium 459.4, Carbohydrate 2.4, Fiber 0.5, Sugar 1.9, Protein 15.2
ROASTED PORK LOIN SANDWICH WITH WARM FRUIT CHUTNEY
Fruit chutney is available in most supermarkets. Look for the chunkiest version you can find.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 4 sandwiches
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Rub meat with oil; sprinkle with salt, pepper, and thyme. Roast in a small pan until a meat thermometer inserted into the thickest part of the meat registers 160 degrees. about 1 1/4 hours. Tent with foil to keep warm; let stand.
- Place chutney in a small saucepan over medium heat until very warm. Set aside.
- Slice rolls open, and spread with mustard. Slice meat into 1/4-inch-thick slices, and arrange over the bottom halves of each roll. Top with warm chutney. Cover with the roll tops, and place on a baking sheet. Transfer to the oven, and heat until rolls are toasty and filling is hot, about 5 minutes. Serve immediately.
WARM AUTUMN CRANBERRY FRUIT STEW
Steps:
- For the baked apples: Preheat the oven to 350 degrees F. Brush the inside of the hollowed out apples with the soft butter, and then coat with the sugar. Place on a baking sheet and bake for about 20 minutes. Remove from the oven and let cool for 10 minutes before filling with the fruit stew.
- For the fruit stew: In a large saucepan, melt the butter over medium-high heat. Add the fresh cranberries, sun-dried cranberries, apples, pears, peaches, plums, brown sugar and vanilla bean. Cook for 5 minutes, stirring occasionally. Then add the cranberry juice and cook over a simmer until the fruit is soft but not overcooked, 15 to 20 minutes. Take off the heat and stir in the banana. Fill each of the apple cups with the fruit stew and top with the almond granola. Bake for 10 minutes.
PAN-SEARED OATMEAL WITH WARM FRUIT COMPOTE AND CIDER SYRUP
Steps:
- Syrup: 2 cups apple cider ------------------------- Compote: 2 cups water 1/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 1 (7-ounce) package dried mixed fruit bits ------------------------- Oatmeal: 3 cups water 1 cup fat-free milk 1/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 1/2 cups steel-cut (Irish) oats Cooking spray 1/4 cup butter, divided Preparation 1. To prepare syrup, bring cider to a boil in a small saucepan over medium-high heat. Cook until reduced to 1/3 cup (about 20 minutes); set aside. 2. To prepare compote, combine 2 cups water, 1/4 cup sugar, 1/2 teaspoon cinnamon and dried fruit in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until thick. 3. To prepare oatmeal, combine 3 cups water, 1 cup milk, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and salt in a large saucepan. Bring to a boil over medium-high heat; stir in oats. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally. 4. Spoon oatmeal into an 11 by 7-inch baking dish coated with cooking spray; cool to room temperature. Cover and chill at least 1 hour or until set. Using a sharp knife, cut oatmeal into 8 equal rectangles; cut each rectangle in half diagonally to form 16 triangles. 5. Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add 8 oatmeal triangles; cook 3 minutes on each side or until golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and oatmeal triangles. Place 2 oatmeal triangles on each of 8 plates, and top each serving with 3 1/2 tablespoons fruit compote and about 2 teaspoons syrup. Yield: 8 servings. Nutritional information per serving: calories: 314 (23 percent from fat); fat: 7.9 grams (saturated 3.9 grams, monounsaturated 2.3 grams, polyunsaturated 0.9 grams); protein: 5.8 grams; carbohydrate: 58.7 grams; fiber: 2.8 grams;
WARM JASMINE RICE PUDDINGS WITH PASSION FRUIT
Categories Rum Rice Dessert Broil Lime Raisin Coconut Vanilla Passion Fruit Simmer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 13
Steps:
- Combine raisins and rum in small bowl.Let stand at room temperature while preparing pudding.
- Combine nonfat milk and next 4 ingredients in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer; remove from heat. Allow to steep uncovered 1 hour. Strain coconut broth.
- Rinse rice in medium bowl of cold water. Drain. Repeat 2 more times. Cook 1 cup coconut broth and rice in heavy medium saucepan over medium-high heat until almost all liquid is absorbed, stirring constantly, about 3 minutes. Add remaining coconut broth; cook over low heat until rice is tender, stirring frequently, about 13 minutes. Remove from heat. Stir in 6 tablespoons sugar (mixture will be thick). Transfer to large bowl; cool.
- Whip cream in medium bowl until cream holds peaks. Fold half of whipped cream into cooled rice. Drain raisins. Stir raisins and lime peel into rice. Fold in remaining whipped cream. Divide mixture among eight 3/4-cup ramekins or custard cups.
- Preheat broiler. Sprinkle 1/2 tablespoon sugar over each pudding. Place puddings on rimmed baking sheet. Broil until sugar caramelizes, watching closely to prevent burning, about 3 minutes. Spoon passion fruit over puddings.
WARM CITRUS FRUIT WITH BROWN SUGAR
Really great breakfast dish...or for a snack. I think that it would even be appropriate as a dessert for a light meal. Recipe was originally printed in Better Homes and Gardens magazine.
Provided by Ms B.
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, combine fruit.
- Transfer to four individual broiler-safe au gratin dishes or a 1-quart broiler-safe au gratin dish or casserole.
- In a small bowl, stir together brown sugar and butter until well mixed; sprinkle on fruit.
- Broil about 4 inches from the heat for 5 to 6 minutes until sugar is bubbly.
Nutrition Facts : Calories 203.8, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 46.6, Carbohydrate 39.1, Fiber 4.1, Sugar 31.4, Protein 1.8
WARM FRUIT KABOBS
Steps:
- Cut all of the fruit into 1-in. chunks. Alternately thread onto 16 soaked wooden skewers (using two skewers side by side for each kabob so the fruit doesn't turn). In a small bowl, combine the brown sugar, lemon juice, oil and cinnamon., Grill kabobs, uncovered, over medium heat for 6 minutes or until heated through, turning often and basting frequently with brown sugar mixture.
Nutrition Facts : Calories 144 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 3g fiber), Protein 1g protein.
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