EASY FRUIT COMPOTE
Learn how to make fruit compote with this easy recipe! You can make compote with fresh or frozen fruit. It's delicious on ice cream, yogurt, toast, pancakes, waffles and more! Recipe yields about 2 cups compote.
Provided by Cookie and Kate
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- To prepare the fruit: If you're using fresh strawberries or peaches, cut them into thin slices. If you're using small berries like blueberries or raspberries, you can use them whole. If you're using frozen fruit, no need to defrost or slice them before using.
- In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
- Once boiling, reduce the heat to medium. If you're using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
- Remove the compote from the heat. I'm generally satisfied with my compote at this point, but if the compote isn't sweet enough for your liking, you can stir in a more sweetener, to taste. If you'd like it to be more smooth, mash it some more.
- Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.
Nutrition Facts : ServingSize Estimate based on 1/4th of recipe made with blueberries and honey, Calories 97 calories, Sugar 20.1 g, Sodium 39.9 mg, Fat 0.4 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 24.7 g, Fiber 2.8 g, Protein 0.9 g, Cholesterol 0 mg
BALSAMIC-CARAMEL SAUCE OVER VANILLA ICE CREAM
Provided by Michael Chiarello : Food Network
Categories dessert
Time 25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Bring cream just to a boil in a small saucepan over high heat. Reduce the heat to low and keep the cream warm.
- In a large high-sided saucepan over medium-high heat, dissolve the sugar with 2 tablespoons of water. As the sugar mixture begins to bubble, watch for crystals developing on the inside of the pan just above the liquid. Using a pastry brush dipped in water, brush the inside of the pan right above the crystals so the water drips down and dissolves the crystals back into the liquid. When the sugar begins to brown, occasionally move the pan to swirl the liquid gently and cook it evenly. Continue to cook until the mixture is dark golden brown. The total cooking time will be 8 to 9 minutes. Remove the pan from the heat.
- Very carefully add the hot cream to the sugar mixture a few tablespoons at a time. The liquid will bubble up dramatically. Stir the sauce and cook for 1 minute. Add the vinegar, lemon juice and 1/2 teaspoon salt, mix well. Pour into a heatproof bowl. You should have about 1 1/4 cups of sauce. The sauce can be made several weeks ahead, covered with plastic, and stored either at room temperature or in the refrigerator. If refrigerated, warm in a microwave oven before using.
- Serve on top of vanilla ice cream.
BALSAMIC BLUEBERRIES WITH VANILLA ICE CREAM
Poaching blueberries really brings out their flavour, especially with a dash of balsamic vinegar
Provided by Sara Buenfeld
Categories Dessert, Dinner, Lunch
Time 15m
Number Of Ingredients 4
Steps:
- Tip the blueberries into a pan with the sugar, vinegar and 1 tbsp water. Heat very gently for 1-2 mins until the berries soften, but don't burst. Set aside until ready to serve. Spoon over the ice cream and eat with crisp biscuits.
Nutrition Facts : Calories 262 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.19 milligram of sodium
MIXED BERRY BALSAMIC VINAIGRETTE
A sweet and tangy dressing, perfect for any salad. I enjoy it on a spring mix with mixed berries, chopped apples, and toasted almond slices.
Provided by Simon Chong
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 9
Steps:
- Muddle blueberries, strawberries, and raspberries together with sugar in a bowl until combined.
- Pour mixture into a blender and add balsamic vinegar, oil, Dijon, lemon juice, and honey. Blend until smooth.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 20.1 g, Fat 14.2 g, Fiber 1.9 g, Protein 0.5 g, SaturatedFat 2 g, Sodium 192.2 mg, Sugar 15.5 g
BALSAMIC-GLAZED STRAWBERRIES OVER ICE CREAM
Categories Dairy Fruit Dessert Quick & Easy Wheat/Gluten-Free Strawberry Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 4
Steps:
- Trim strawberries and cut into wedges. In a small heavy saucepan heat vinegar and brown sugar over moderate heat, stirring, until sugar is dissolved and simmer 1 minute. Remove pan from heat and add strawberries, tossing to coat. Scoop ice cream into 2 bowls and top with warm glazed strawberries.
BALSAMIC BERRIES OVER VANILLA ICE CREAM
Categories Dairy Fruit Dessert Frozen Dessert Strawberry Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 7
Steps:
- Combine berries, vinegar and 1 tablespoon sugar in small bowl.
- Combine remaining 1 tablespoon sugar, pine nuts and cloves in heavy small skillet. Stir over medium-low heat until sugar melts and pine nuts are golden brown, about 4 minutes. Transfer to plate if not using immediately.
- Scoop vanilla ice cream into bowls. Top with strawberries, then with nuts.
BALSAMIC MARINATED STRAWBERRIES WITH PEPPER OVER CHOCOLATE AND CARAMEL ICE CREAM
Steps:
- Place strawberries, vinegar, pepper and sugar in a bowl. Stir mixture with back of fork then let stand for 1 hour. Shave the 2 ounces of milk chocolate bar with a vegetable peeler into a small bowl. To plate, place ice cream in the middle of a plate, then top with strawberries, mint, and chocolate.
CARAMEL BALSAMIC SWIRL ICE CREAM
Chuck Hughes' creamy caramel swirl ice cream drizzled with caramelized balsamic vinegar is an invigorating and sweet dessert that you'll leave you wanting seconds.
Provided by Chuck Hughes
Categories dessert
Time 4h25m
Yield s: 6 to 8 servings
Number Of Ingredients 7
Steps:
- Warm half of the cream with the scraped vanilla bean in a small saucepan on medium heat for about 2 minutes. Keep aside.
- Meanwhile, whisk together the egg yolks and the sugar in a bowl until the color becomes light and pale, about 2 minutes. Remove the vanilla pod and pour the warm cream over the egg mixture while constantly stirring. Reheat the mixture on low heat stirring constantly until it thickens and coats the back of a spoon, about 3 minutes. Remove from heat and let cool to room temperature.
- Meanwhile, in a medium saucepan on medium heat, reduce by half the balsamic vinegar, about 10 minutes. Let it cool to room temperature.
- Once your custard is cool, whip the remaining cream and fold it in with the custard mixture using a wooden spoon. Add the olive oil and fold in everything together. Drizzle 3/4 of the reduced balsamic vinegar in the cream mixture and use a fork to make swirl patterns. Pour the mixture in a stainless steel container and drizzle the leftover of the balsamic on top.
- Put in the freezer until firm, a minimum of 4 hours
- For the serving: Scoop into nice bowls and serve with fresh berries.
FRESH STRAWBERRIES AND BALSAMIC VINEGAR ICE CREAM PARFAITS
One of my new obsessions - the combination of balsamic vinegar and strawberries. It's not for everyone but if it is your cup of tea, it is amazing! Make sure that you don't leave out the black pepper, I know that it sounds odd but it really brings out the flavor!!! This recipe is for cooking over the stove but I have also made this sauce before in the microwave with decent results.
Provided by Shannon Cooks
Categories Frozen Desserts
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and slice strawberries and set aside.
- Heat saucepan over medium heat and add the butter.
- When melted, add brown sugar. Melt fully and then add the strawberries.
- Cook for about two minutes. Add the vinegar and cook until the sauce is at a medium thickness.
- Scoop vanilla ice cream into chilled bowls. and spoon berries and caramel over top.
- Grind fresh pepper over servings of ice cream.
Nutrition Facts : Calories 300.3, Fat 16.8, SaturatedFat 10.3, Cholesterol 54.3, Sodium 124.7, Carbohydrate 37.1, Fiber 2.3, Sugar 32.5, Protein 3.2
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