Best Winter Fruit Compote With Selection Of Cheese Recipes

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WINTER FRUIT COMPOTE



Winter Fruit Compote image

Season: winter. It may seem somewhat unnecessary to preserve dried fruit, but I love having a few jars of this compote on the shelf. The once-shriveled fruits become plump and luscious and are quite delicious served alone for breakfast or with yogurt or crème fraîche as a dessert. I like to make this in early November, when newly dried prunes, figs, and apricots are available. Keep on the lookout for small, dried wild figs, which will plump up perfectly to their original shapely selves. The glistening black prunes from the Agen area in southern France are also key players-I prefer to use these un pitted because they infuse the compote with an almondlike essence. A simplified version of the oven method is used-everything is cooked and hot to start with, so the jars don't need to be heated for an extended time in the oven.

Yield makes four 16-ounce jars

Number Of Ingredients 6

3 1/3 cups dried figs
1 1/4 cups unsulfured dried apricots
2 1/3 cups dried prunes, Agen prunes if possible, preferably with pits
4 1/4 cups freshly made hot green tea, Earl Grey, or breakfast tea
3/4 cup plus 2 tablespoons freshly squeezed orange juice
7 tablespoons honey

Steps:

  • Combine the dried fruit in a large bowl. Pour the hot tea and the orange juice over it and mix together, making sure all the fruit is totally immersed. Cover and let steep for 24 hours.
  • Preheat the oven to 275°F and place your sterilized jars (see p. 152) inside.
  • Carefully transfer the fruit and liquid into a large pan. Bring slowly to a simmer on the stovetop and poach the fruit for 10 minutes.
  • Remove the pan of fruit from the heat. Using a slotted spoon, scoop out the fruit and pack into the hot jars. Return the jars to the oven to keep warm. Add the honey to the steeping juice. Bring to a boil and boil for 5 minutes.
  • Carefully remove the jars from the oven and pour in the honeyed juice so it comes to the very brim of the jars and completely covers the fruit. Seal immediately with lids, clips, or screw-bands. Leave undisturbed for 24 hours, then check that the seal is secure (see p. 158). Store in a cool, dry place and use within 1 year.

WINTER FRUIT COMPOTE



Winter Fruit Compote image

Very versatile fruit dish that's easy to prepare. My favourite dried fruits to use are raisins and dried apricots.

Provided by Lennie

Categories     Sauces

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup sugar
1 1/2 cups water
1 inch fresh ginger, peeled and very thinly slivered
1 cup dried fruit (your choice, any combination)
2 cups fresh cranberries or 2 cups frozen cranberries
1 orange, peeled and sectioned,seeds removed
1 granny smith apple, peeled,cored,quartered and cut into small slices

Steps:

  • In large saucepan, combine sugar, water and ginger; bring to a boil over high heat.
  • Add dried fruit and bring back to a boil; immediately reduce heat to low simmer.
  • Cook, uncovered, until fruit is not quite tender, about 5 minutes.
  • Add cranberries and simmer, stirring occasionally, until cranberries pop.
  • Stir in orange and apple.
  • Remove from heat and allow to cool down.
  • For dessert, serve warm over ice cream, or at room temperature over a plain cake, such as angel food cake or pound cake.
  • Can also be served with yogurt; makes a particularly nice breakfast.

WINTER FRUIT COMPOTE



Winter Fruit Compote image

Make and share this Winter Fruit Compote recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup fresh orange juice
3 tablespoons firmly packed dark brown sugar
6 ounces mixed dried fruit
3 small oranges, peeled and sectioned
1 tablespoon finely chopped crystallized ginger
1/4 teaspoon grated lemon, zest of
1/4 teaspoon vanilla extract

Steps:

  • Combine juice and brown sugar in a microwavable bowl.
  • Stir in dried fruits.
  • Cover and microwave on high for 4 minutes or until fruit is plump.
  • Stir at least once half way through cooking time.
  • Stir in remaining ingredients and let cool before serving.

Nutrition Facts : Calories 129.6, Fat 0.2, Sodium 8.2, Carbohydrate 33.3, Fiber 3.5, Sugar 12.9, Protein 1.3

WINTER FRUIT COMPOTE WITH COGNAC



Winter Fruit Compote with Cognac image

Provided by Food Network

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 7

8 ounces/225 g dried figs, halved or quartered
8 ounces/225 g kumquats
8 ounces/225 g dried prunes
1/2 cup/100 g sugar
1/4 cup/60 ml Cognac
Zest of 1/2 lemon
Creme fraiche and toasted almonds, or vanilla ice cream, for serving

Steps:

  • Put the figs, kumquats, prunes, sugar, Cognac and lemon zest in a saucepan with 2 cups/500 ml water and bring to a boil. Cook until the fruits are plump and the sauce syrupy. Turn off the heat and let the fruit macerate for 30 minutes. Pour into a serving dish (a cut glass bowl looks lovely) and let cool. Serve with creme fraiche and toasted almonds, or with a big spoonful of vanilla ice cream.

WARM WINTER FRUIT COMPOTE



Warm Winter Fruit Compote image

Provided by Food Network

Categories     condiment

Time 1h5m

Yield 3 cups

Number Of Ingredients 7

1 can (16 ounces) whole cranberry sauce
3 cups cooking apples, cored, peeled and sliced (about 3 medium)
1 1/2 cups red OR Asian pears, cored, peeled and sliced (about 2 medium)
1/4 cup orange juice
1/2 teaspoon Spice Islands Ground Saigon Cinnamon
1/2 teaspoon Spice Islands Ground Ginger
1/4 teaspoon Spice Islands Ground Cardamom

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.

MONTRACHET CHEESECAKE WITH WINTER FRUIT COMPOTE



Montrachet Cheesecake with Winter Fruit Compote image

Provided by Food Network

Number Of Ingredients 18

1 9 -inch pie crust in springform cake pan
1 tablespoon unsalted butter, melted
1 1/2 pounds fresh (not aged) goat cheese
8 ounces cream cheese
2 cups sugar
1 teaspoon pure vanilla extract
8 eggs
1/4 cup dried cherries
1/2 cup dried apricots
1/2 cup prunes
1/4 cup golden raisins
1/2 vanilla bean, split
1 piece orange peel, about 1 inch by 3 inches
1 piece lemon peel, about 1 inch by 3 inches
2 tablespoons port, ruby or tawny
2 cups water
1 cup sugar
2 tablespoons orange juice

Steps:

  • Preheat the oven to 400 degrees. Bake the crust until light golden brown, about 20 to 25 minutes. Remove the crest and reduce the oven temperature to 325 degrees. When the pan is cool enough to handle, brush the sides with melted butter. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the goal cheese and cream cheese until very smooth. Add the sugar and vanilla and mix. Two at a time, add the eggs, scraping down the bowl after each addition. Pour into the prepared pan and smooth the top. Prepare a water bath: Place the springform pan on a doublelayer sheet of aluminum foil, with at least 3 inches of foil all around the pan. Fold the aluminum foil up around the sides of the pan. Fill a roasting pall large enough to hold the cake pan with hot water to a depth of about 1 inch. Then lift the foilwrapped cake into the roasting pan, keeping the foil turned up so that it prevents wafer from overflowing or seeping into the cake. Be careful not to make any holes in the foil as you do this! Bake about 1 hour, until the top of the cake is golden and dry to the touch, though still a bit soft in the center. It should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Lift the foil up to remove the cake from the water bath, remove the foil, and let cool 1 hour. Refrigerate at least 2 hours before serving. Serve with compote.
  • Make the compote: combine 'all of the ingredients in a mediumsize saucepan. Bring to a simmer, stir, and reduce the heat so that the mixture is barely simmering. Simmer 20 minutes, stirring occasionally. Turn (fit the heat, cover, and set aside to soften and infuse. I1' not using within a few hours, refrigerate until ready to serve. When ready to serve, remove the walls of the pan and, if desired, reheat the compote. Serve in wedges, with compote spooned around the sides.

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