05 Qa Why Am I Constipated Hot Fruit Compote Food

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HOT FRUIT COMPOTE



Hot Fruit Compote image

Perfect for cold weather! An excellent brunch dish or side for waffles, pancakes, scones, or shortbread. Also great served warm over vanilla ice cream! For best results, use canned fruits that do not have corn syrup or other sweeteners added. Add up to 1/2 cup more brown sugar for a sweeter dish. Virgin coconut oil can be used in place of the butter.

Provided by METG

Categories     Desserts     Crisps and Crumbles Recipes     Pear Crisps and Crumbles Recipes

Time 30m

Yield 8

Number Of Ingredients 7

1 (16 ounce) can pears in juice
1 (15 ounce) can peaches in juice
1 (15 ounce) can pitted cherries in water
1 cup quick-cooking oats
½ cup brown sugar, divided
1 teaspoon ground cinnamon
2 tablespoons butter, cut in small pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  • Pour pears, peaches, and cherries with their liquids into the prepared baking dish; stir. Stir oats and 1/4 cup brown sugar together in a bowl; sprinkle over the fruit mixture. Sprinkle remaining 1/4 cup brown sugar over the oat layer. Sprinkle cinnamon over the brown sugar. Arrange butter pieces evenly over the top.
  • Bake until hot, bubbly, and slightly brown at edges, about 20 minutes.

Nutrition Facts : Calories 197 calories, Carbohydrate 41.4 g, Cholesterol 7.6 mg, Fat 3.6 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 30.9 mg, Sugar 30.9 g

CONTEST-WINNING HOT FRUIT COMPOTE



Contest-Winning Hot Fruit Compote image

"This sweet and colorful fruit compote is perfect with an egg casserole at a holiday brunch. It can bake right alongside the eggs, so everything is conveniently done at the same time," notes Joyce Moynihan in Lakeville, Minnesota.

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch     Side Dishes

Time 55m

Yield 20 servings.

Number Of Ingredients 7

2 cans (15-1/4 ounces each) sliced pears, drained
1 can (29 ounces) sliced peaches, drained
1 can (20 ounces) unsweetened pineapple chunks, drained
1 package (20 ounces) pitted dried plums (prunes)
1 jar (16 ounces) unsweetened applesauce
1 can (21 ounces) cherry pie filling
1/4 cup packed brown sugar

Steps:

  • In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar. , Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.

Nutrition Facts : Calories 193 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 3g fiber), Protein 1g protein.

10-MINUTE WINTER FRUIT COMPOTE



10-minute winter fruit compote image

Two simple steps make a deliciously fruity pudding spiced with cinnamon and cloves. It's easy to make in the microwave and counts as one of your 5-a-day

Provided by Good Food team

Categories     Breakfast, Dessert, Snack

Time 10m

Number Of Ingredients 6

500g pack mixed dried fruit
200ml fresh orange juice
half cinnamon stick
6 cloves
6 black peppercorns
0% Greek yogurt or low-fat fromage frais, to serve

Steps:

  • Tip the dried fruit, orange juice and whole spices into a microwaveable bowl. Microwave on High for 4-5 mins, stirring halfway through until the juices become sticky and the fruits are plump.
  • Leave the compote to stand for a minute and serve in bowls with spoonfuls of yogurt or fromage frais.

Nutrition Facts : Calories 367 calories, Fat 1 grams fat, Carbohydrate 85 grams carbohydrates, Sugar 85 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.15 milligram of sodium

QUICK FRUIT COMPOTE



Quick fruit compote image

our easy and quick fruit compote recipe is full of wonderful flavours and is equally delicious served hot or chilled with your favourite pudding

Provided by Good Food team

Categories     Condiment

Time 15m

Yield Serves 4 (easily multiplied)

Number Of Ingredients 5

500g mixed berries (blackcurrants, blueberries, raspberries, redcurrants, strawberries)
50-85g/2-3oz golden caster sugar
1 vanilla pod
1 cinnamon stick
2-3 sprigs of fresh mint or lemon balm

Steps:

  • If using strawberries, hull, halve or quarter to make them a similar size to the other berries. Tip all the fruits into a large pan with 2-3 tbsp water, sugar to taste and your choice of flavourings.
  • Bring to the boil then simmer for 3-5 mins. Don't overcook, or the fruits will not hold their shape. Keeps in the fridge for up to 2 days, in the freezer for up to 3 months.

Nutrition Facts : Calories 83 calories, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

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

HOT FRUIT COMPOTE



Hot Fruit Compote image

When you don't have access to fresh fruits & don't want to use the dried ones, open up the cans!

Provided by Sydney Mike

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

1 (20 ounce) can pineapple chunks, drained
1 (16 ounce) can peach slices, drained
1 (16 ounce) can sliced pears, drained
1 (11 ounce) can mandarin orange segments, drained
1/4 cup unsalted butter
1/2 cup brown sugar, packed
1/2 cup orange juice
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
10 maraschino cherries (optional)

Steps:

  • Preheat oven to 375 degrees F.
  • Combine first 4 ingredients in a 1 1/2 quart casserole.
  • In saucepan, combine rest of ingredients except maraschino cherries.
  • Heat & stir until sugar is dissolved & butter melted.
  • Pour over fruit & bake 25 minutes until heated.
  • If desired, garnish with cherries & serve.

HOT SPICE FRUIT COMPOTE



Hot Spice Fruit Compote image

For a refreshing dessert made quickly and with less money, try this recipe. The fruits compliment each other well and the topping add so much extra flavor.-Helen Austin, Grand Rapids, Ohio

Provided by Taste of Home

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1 can (20 ounces) pineapple chunks, drained
1 can (15-1/4 ounces) sliced peaches, drained
1 can (15-1/4 ounces) apricot halves, drained
1 can (15-1/4 ounces) pear halves, drained
1/4 cup maraschino cherries
1 cup orange juice
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
4 whole cloves
1/8 teaspoon ground mace
Dash salt

Steps:

  • In a 2-1/2-qt. baking dish, combine the pineapple, peaches, apricots, pears and cherries; set aside. In a small saucepan, combine the remaining ingredients. Bring to a boil over medium heat; pour over fruit. Bake uncovered, at 350° for 25-30 minutes or until bubbly. Discard cloves. Serve warm.

Nutrition Facts :

05 Q&A: WHY AM I CONSTIPATED? - HOT FRUIT COMPOTE



05 Q&A: WHY AM I CONSTIPATED? - Hot Fruit Compote image

Number Of Ingredients 0

Steps:

  • Dr. Ghosh: Constipation can be an unwanted side effect from chemotherapy, certain medications, not drinking enough fluid or lack of exercise or activity. It is crucial to relieve constipation, because not treating it can lead to nausea, vomiting and severe stomach pain.To avoid or relieve constipation:Eat plenty of fiber, at least 25 to 35 grams per day. High-fiber choices include whole-grain cereals and breads, fruits (fresh, dried or canned), vegetables (fresh, frozen or cooked) and legumes (dried peas and beans).Drink eight to ten glasses of water daily.Exercise.Drink a hot beverage about half an hour before your usual bowel movement time.Stool softeners and laxatives are available and sometimes necessary, but it's important to try foods, beverages and exercise first. Save the stool softeners and laxatives to use as a last resort, and take them only with the approval of your doctor.From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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