WARM BERRY COMPOTE
This recipe is from the Williams-Sonoma FRUIT DESSERT cookbook, a copy of which my gracious partner in the current Cookbook Swap sent to me! It is ALWAYS best to use fruits when they are in season, but if making this recipe when they are not, frozen berries COULD be used!
Provided by Sydney Mike
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large, nonreactive saute pan over medium heat, combine 1/4 cup water & 1/2 cup sugar & bring to boil, stirring to dissolve sugar.
- Cook 2 minutes, then add berries, lemon juice & salt.
- Return to boil, then add butter & swirl mixture around in the pan until butter melts.
- Spoon berries along with the sauce onto warmed dessert placts &, if desired, place a small scoop of vanilla ice cream (or yogurt) in center of each plate.
- Serve immediately & enjoy!
Nutrition Facts : Calories 258.6, Fat 12, SaturatedFat 7.3, Cholesterol 30.5, Sodium 42, Carbohydrate 39.5, Fiber 4.2, Sugar 34, Protein 1.4
QUICK FRUIT COMPOTE
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
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
MIXED BERRY COMPOTE
This simple Mixed Berry Compote, made with frozen berries, is so easy and quick to whip up and can be enjoyed all year round. It is flavored with a hint of lime and is the perfect topping for all kind of breakfast like pancakes, waffles, oatmeal, and yogurt.
Provided by Trang
Time 15m
Number Of Ingredients 4
Steps:
- Add frozen berries, sugar, salt, and lime zest to a medium sauce pan and cook over medium heat stirring occasionally until the mixture comes to a rapid boil. Continue to cook stirring constantly until the mixture reduce in volume and thicken. This will take about 12 - 13 minutes total.
- Remove from heat, allow compote to cool and transfer to a jar. Refrigerate up to a week.
Nutrition Facts : ServingSize 4.8 oz, Calories 91 kcal
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
COMPOTE WITH FROZEN BERRIES
Serve this frozen berry compote warm or chilled over pancakes, ice cream, yogurt, toast, waffles, oatmeal... endless possibilities and sure to please any palate.
Provided by NicMG123
Categories 100+ Everyday Cooking Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Combine blueberries, strawberries, raspberries, sugar, water, and butter in a small saucepan. Bring to a boil and cook until berries break down, about 5 minutes. Reduce heat to medium and continue to simmer mixture, stirring occasionally, for 5 minutes.
- Remove from heat and allow to thicken until consistency is similar to a chutney or thick jam, adding flour to thicken even more if desired. Serve warm or chilled.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 17.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 1.2 g, Protein 0.5 g, SaturatedFat 1.8 g, Sodium 5.9 mg, Sugar 14.3 g
MIXED BERRY COMPOTE
Use any mixture of berries in this simple, quick compote. It tastes great with the raspberry torte and over ice cream or pound cake. Active time: 5 min Start to finish: 5 min
Categories Sauce Berry Dessert Kid-Friendly Quick & Easy Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved. Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.
- Serve warm or at room temperature.
BLUEBERRY COMPOTE
Provided by Ellie Krieger
Categories dessert
Time 23m
Yield 1/2 cup, 8 servings
Number Of Ingredients 4
Steps:
- Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.
Nutrition Facts : Calories 44 calorie, Sodium 0.4 milligrams, Carbohydrate 11 grams, Fiber 1 grams
FRUIT COMPOTE
Provided by Robin Miller : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place all ingredients in a zip-top bag and toss to combine. Microwave for 2 to 5 minutes, depending on your microwave, until softened and juicy. Serve warm over ice cream or frozen yogurt.
QUICK BERRY COMPOTE
Steps:
- Wash berries. Drain, but do not dry. Place into a microwave-safe bowl with the sugar and lemon juice or zest, if using.
- Cover and microwave for 3-4 minutes, or until the berries have melted and the juice is at a low simmer.
EASY MIXED BERRY COMPOTE (10-MINUTE RECIPE)
Learning how to make berry compote is simple and should be a staple in every kitchen. This versatile mixed berry sauce/compote can be used in dozens of ways. Plus, this recipe is refined sugar-free and contains just three base ingredients!
Provided by Samira
Categories Breakfast Condiment Dessert Side
Time 7m
Number Of Ingredients 3
Steps:
- In a medium saucepan, add the berries and lemon juice and heat over medium-high heat for 3-4 minutes.
- Bring the mixture to a boil, then reduce the heat slightly and heat for 2-3 more minutes. Occasionally press the berries, so they release more of their juices (though there's no need to mash them fully).
- Add the maple syrup (or sweetener of your choice) towards the end of the cooking time and stir well. Feel free to adjust the amount of lemon juice/sweetener at any time.
- Remove from the heat and either serve the fruit compote immediately or allow to cool and use later.
Nutrition Facts : ServingSize 0.25 cup, Calories 59 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 11 g
STRAWBERRY COMPOTE
Homemade strawberry compote is the perfect topping for yogurt, ice cream, pancakes and more. It's easy to make and ready in less than 15 minutes!
Provided by Brita Britnell
Categories sauce
Time 15m
Number Of Ingredients 4
Steps:
- Place all of the ingredients in a pot over medium heat and bring to a very gentle simmer.
- Cook for about 8 minutes, stirring frequently until the berries break down a bit and the sauce thickens. I like mine quite thick and chunky but you can lightly mash the strawberries a bit if you want them to be more broken down. Add more sugar as desired and continue to cook long enough for the sugar to dissolve and mix in with the berries (usually about a minute).
- Store in an airtight container in the fridge for up to a couple of weeks. You can also store the compote in the freezer for 6 months.
Nutrition Facts : Calories 74 calories, Sugar 15.8 g, Sodium 1.1 mg, Fat 0.3 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 18.6 g, Fiber 1.9 g, Protein 0.6 g, Cholesterol 0 mg
BLUEBERRY COMPOTE
This blueberry compote recipe is simple but absolutely delicious, the best way to use fresh or frozen blueberries. Perfect on pancakes, French toast, biscuits, or simply by the spoonful, we have a jar of this blueberry compote in our fridge at all times - it's that good (and easy to make!).
Provided by Cheryl Malik
Categories Condiment
Time 20m
Number Of Ingredients 5
Steps:
- In heavy 1-quart saucepan, combine water, sugar, lemon zest, 2 cups blueberries, and lemon juice. Bring mixture to boil, then reduce to simmer. Simmer, stirring occasionally, until mixture reaches mostly liquid consistency and blueberries have burst, approximately 7 to 8 minutes.
- Add remaining 1 cup blueberries to saucepan. Simmer 6 to 7 minutes, or until mixture has deep violet coloring. Remove from heat and let cool. Serve warm or at room temperature with desired entrées.
Nutrition Facts : ServingSize 1 serving, Calories 86 kcal, Carbohydrate 22 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 2 g, Sugar 19 g, UnsaturatedFat 2 g
BLUEBERRY COMPOTE
Categories Sauce Blueberry Vegan Simmer Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 3
Steps:
- Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. (Can be made 3 days ahead. Cover and chill.) Serve warm.
BERRY COMPOTE
Three ingredients are all you need to make this delicious, versatile mixed berry compote. Grab some frozen berries, a bit of sugar, and fresh lemon juice and you will have the most delicious fruity sauce perfect on top of cake, pancakes, cheesecake, trifle, and more!
Provided by Elizabeth Waterson I Confessions of a Baking Queen
Categories Dessert
Time 10m
Number Of Ingredients 3
Steps:
- In a large pot add all ingredients and cook over low-medium heat for 4-5 minutes, stirring frequently. You want to bring the mixture to a slight boil then reduce the heat and continue to stir. The berries will naturally sort of break down. The longer you cook it the more reduced it will become.
- Let cool completely then store in an air-tight container in the fridge for up to one week.
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4.3/5 (7)Estimated Reading Time 2 minsCategory Breakfast, DessertCalories 363 per serving
- In a medium pot mix the apple juice, the sugar, the cinnamon stick, 1 teaspoon of the lemon zest and all the lemon juice. Bring to a boil over a medium high flame. When the sugar has dissolved, add the cloves. Cook 2 minutes more uncovered.
- Add the frozen blueberries and strawberries. Mix well. Over a high flame, bring back to a boil. Cover and lower the heat to a simmer. Cook 5 minutes. Turn off the heat and let the fruit and spices sit for 10 minutes. Before serving, remove the whole spices. Serve compote warm or at room temperature either on its own, or spooned over Almond Pound Cake or our Low Sugar Angel Food Cake.
FROZEN MIXED BERRY COMPOTE - RELUCTANT ENTERTAINER
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Reviews 2Servings 8Cuisine AmericanCategory Dessert
- In a medium sauce pan, heat oil, coconut or brown sugar, and orange juice. Mix until the sugar dissolves, then add in the vanilla and frozen berries. Bring to a slight boil over medium heat and begin reducing until berries are thick and syrupy—stirring occasionally.
- Reduce for 20-23 minutes, if a lot of water from the frozen berries. Remove the sauce from heat when the berries reach your desired consistency—more time equals a thicker compote.
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- Add 3 cups of frozen berries, half a teaspoon of salt, and half a teaspoon of fresh lemon zest to a medium-sized sauce pan over medium heat. You can also add up to 3 tablespoons of fresh lemon juice to further infuse the flavor, but there will be enough liquid from the frozen berries if you want to skip the lemon juice!
- Wash and remove the stems of approximately three cups of berries. If using larger fruits, try to get them into even sizes so they cook better! For instance, I slice my strawberries in halves.
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4.8/5 (68)Total Time 20 minsCategory Breakfast, DessertCalories 27 per serving
- Continue cooking over medium-low heat for 10-12 minutes, occasionally mashing fruit to combine. Turn off heat and add optional add-ins at this point (cinnamon, ginger, sugar, chia seeds).
- Remove from heat and transfer to a clean jar or container to cool thoroughly. Store in the fridge up to 1 week or freeze in ice cube molds up to 1 month. Reheat to serve with oats, pancakes, waffles, french toast, and more!
EASY BLUEBERRY COMPOTE - SIMPLE HEALTHY KITCHEN
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Reviews 2Category Breakfast, DessertCuisine AmericanTotal Time 20 mins
- In a medium saucepan, combine 1 cup blueberries, honey, lemon juice and vanilla extract and gently mix. Heat over medium heat, stirring occasionally for 10 mins.
- Add remaining blueberries and continue to cook for an additional 8 mins, or until compote reaches your desired consistency, stirring frequently. Serve warm or cold.
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5/5 Total Time 1 hrServings 10
- Preheat the oven to 350°. In the bowl of a standing electric mixer, beat the egg whites at medium-high speed until frothy. Add the cream of tartar and beat until firm peaks form. Add the granulated sugar, 2 tablespoons at a time, beating for 10 seconds before adding more. Beat in the vanilla. Once all of the sugar has been added, beat the whites at high speed until stiff, about 4 minutes.
- In a medium bowl, whisk the cake flour with the confectioners' sugar and salt. Sift the dry ingredients over the beaten whites in 3 batches, folding gently with a large spatula until incorporated. Spoon the batter into an ungreased 10-inch angel food cake pan (do not use nonstick). Bake for 40 minutes, until the cake is risen and golden. Invert the cake in the pan onto a bottle neck and let cool.
- In a large saucepan, combine the berries, sugar and lemon juice and simmer until the juices are released, about 10 minutes. Let cool slightly.
- Using a knife, loosen the cake from the pan and remove the side of the pan. Loosen the cake from the pan bottom and the tube. Transfer the cake to a plate. Slice the cake and serve with the warm compote.
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5/5 (2)Calories 46 per servingCategory Breakfast, Dessert
- Wash, hull, and chop the strawberries. Depending on their size, you can quarter them or chop them into smaller pieces.
- Add all ingredients to a medium saucepan and stir to combine until the cornstarch dissolves and no lumps remain. Once dissolved, turn on the heat and bring the mixture to a boil. Let it simmer over low to medium heat for about 6-8 minutes, stirring occasionally. Taste it and add more sweetener/lemon juice if needed.
- Let the compote cool completely (it will thicken more) and transfer to clean (sterilized) glass jars. You can blend it with an immersion blender to make a strawberry sauce. Enjoy! Store in the fridge for up to 10 days. Check the recipe notes below for substitutions.
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- Wash and prepare the strawberries by removing the stems and dice them. If using frozen, no need to dice them.
- In a small saucepan, combine the fruit and maple syrup or honey. Bring to a simmer over medium heat and cook until the mixture thickens, about 7 minutes for fresh fruit and 10 minutes for frozen fruit. Stir in the lemon juice and a pinch of salt and transfer to a bowl. Let cool slightly before use or store in an airtight container in the refrigerator.
TRIPLE BERRY COMPOTE - KISSED BY SPICE
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- In a small pot combine all the ingredients and bring to a boil stirring frequently with a wooden spoon so it doesn't stick. Once it comes to a boil set the heat to low and stir occasionally for 10 minutes. Mash some of the berries to desired consistency.
- Remove from heat and transfer to a glass jar. Once it cools, refrigerate and use up within a week!
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