Dried Apricot Cherry Compote Food

APRICOT DRIED FRUIT COMPOTE

Steps:

• In a medium saucepan, combine all ingredients, except orange extract. Bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered, 20 minutes.
• Remove and discard cinnamon stick.
• Stir in orange extract.
• Serve hot or cold.

DRIED FRUIT COMPOTE

Steps:

• Combine the prunes, apricots, cherries, cinnamon, cardamom, ginger, and salt in a saucepan and add water to cover. Soak overnight, if possible, or for a few hours before cooking.
• Bring the mixture to a boil over high heat, then lower the heat and gently simmer for about 1 hour, until the fruit is very, very soft and the liquid is syrupy. Stir in the lemon juice and remove from the heat. Remove and discard the cinnamon sticks.
• Goes with Best Oatmeal Ever (page 128), Creamy Millet (page 136), and Creamiest Buckwheat (page 138).
• You can use dried apples, pears, figs, or any combination of dried fruit to equal 3 cups.
• The compote is a versatile condiment that crosses culinary boundaries and can be used on both sweet and savory dishes. Stir it into yogurt, spoon it alongside a sweet potato, or serve it atop oatmeal. You can even use it like jam: spread a dollop on a piece of toast with almond butter.
• Store in an airtight container in the refrigerator for 7 days or in the freezer for 2 months.
• (per serving)
• Calories: 303
• Total Fat: 0g (0g saturated, 0g monounsaturated)
• Carbohydrates: 70g
• Protein: 3g
• Fiber: 12g
• Sodium: 85mg

SWEET DRIED FRUIT COMPOTE

Steps:

• Combine 2 cups of the water with the dried fruit in a large bowl. Let soak for 1 hour.
• In a small saucepan, combine the remaining 2 cups of water, orange juice, sugar, and lemon zest over medium-high heat. Add the fruit and the soaking liquid to the pan. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and add the cinnamon and clove. Simmer 40 minutes, stirring occasionally, until the fruit has softened and the mixture has thickened. Remove from the heat and set aside to cool. Serve warm or cold.
• Cook's Note: If using store bought dried fruit, chop the pieces into 1/2-inch chunks and simmer the mixture an additional 15 to 20 minutes.

DRIED FIG, APRICOT AND CHERRY COMPOTE

Steps:

• Combine 2 1/2 cups water, sugar and cinnamon sticks in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Reduce heat to medium-low; cover and simmer 5 minutes. Add figs and simmer uncovered 3 minutes. Remove from heat. Mix in apricots, cherries and then brandy. Return to heat and simmer uncovered until all fruits are tender but still retain shape, about 10 minutes. Remove from heat. Stir in crystallized ginger. Cool. (Compote can be prepared 3 days ahead. Cover and refrigerate.) Serve at room temperature or chilled.

EASY CHERRY COMPOTE

Steps:

• Put the cherries into a wide, deep frying pan, add 150ml water, then bring to the boil. Cook for 15 mins, stirring now and again until the fruit is starting to soften. Tip in the sugar, stir until it dissolves, add the lemon juice and brandy, then bring back to the boil.
• Cook for 15 mins until the fruit has collapsed a little and the sauce is syrupy, smooth and dark purple. Spoon a little of the juice onto a saucer and leave to cool for 30 secs. Push it with your finger; it's ready if the syrup wrinkles. Ladle into sterilised jars (see tip, below) and seal.

GINGERBREAD WITH DRIED FIG, APRICOT AND CHERRY COMPOTE

Steps:

• Position rack in center of oven and preheat to 350°F. Generously butter and flour 12-cup Bundt pan. Sift flour, baking soda, ground ginger, cinnamon, cloves and salt into medium bowl. Combine melted butter and brown sugar in large bowl. Beat until well blended. Gradually beat in molasses. Beat in eggs. Add dry ingredients and beat until well blended. Gradually beat in hot water. Stir in chopped crystallized ginger.
• Transfer batter to prepared pan. Bake until tester inserted near center of cake comes out clean, about 55 minutes. Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic; let stand at room temperature.)
• Cut cake into wedges. Place on plates. Spoon some compote alongside each wedge. Garnish with sweetened whipped cream and serve.

CHERRY COMPOTE

Steps:

• Bring cherries, Port, wine, sugar, cinnamon stick, pepper, and a pinch of salt to a boil in a 1-quart heavy saucepan over moderate heat.
• Stir together cornstarch and vinegar until smooth, then stir into boiling liquid. Boil 1 minute.
• Remove from heat and cover, then let stand 15 minutes. Serve warm.

BAKED FRUIT COMPOTE

Steps:

• Heat oven to 350. Have ready a 2 - 2 1/2 quart shallow baking dish.
• Dissolve sugar in wine.
• Put dried and canned fruits in baking dish, add wine mixture and stir to mix. Cover with foil.
• Bake 1 hour, or until most of the liquor is absorbed. Uncover, cool and transfer to serving dish; cover and regrigerate overnight.

ROASTED PORK TENDERLOIN WITH DRIED CHERRY COMPOTE

Steps:

• For Pork, pre-heat oven to 400 degrees.
• Trim fat and silver skin from tenderloins.
• Mix chili powder, mustard powder, rosemary, and salt.
• Stir garlic into oil.
• Add oil mixture to dry ingredients to make a paste.
• Rub paste over tenderloins, cover and let marinate in refrigerator for about 1 1/2 hours.
• Place tenderloin in roasting pan and roast until medium or until meat thermometer registers 155 degrees in thickest part of meat, about 25 to 30 minutes.
• For Dried Cherry Compote, heat 1 tablespoon of the butter in skillet and add onions and mushrooms.
• Sauté until soft, about 5 minutes.
• Add beef broth, orange zest, and wines.
• Bring to boil and cook until the sauce is reduced by half.
• Add the dried cherries, orange juice, and thyme and continue cooking until the sauce becomes syrupy.
• Remove from heat and whisk in the remaining 3 tablespoons of butter, 1 tablespoon at a time.
• Bring back to a boil just before serving.

CHERRY-APRICOT COMPOTE

Steps:

• Combine first 4 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add apricots and cherries; simmer until fruit is tender, about 5 minutes. Transfer to bowl. Chill until cold, about 2 hours. (Can be made 1 day ahead. Keep chilled.)

DRIED FRUIT COMPOTE

Steps:

• In a large saucepan, mix together dried apricots, brown sugar, lemon peel, cinnamon stick, and unsweetened apple juice or cider; bring to a boil over high heat, then reduce heat and simmer for 5 minutes.
• Transfer mixture to a large dish or bowl; and mix in dried pitted prunes, dried tart cherries, and vanilla extract. Allow compote to cool completely; then remove lemon peel and cinnamon stick, cover, and refrigerate for at least 24 hours--or up to a week (compote thickens, and flavor develops, during fridge time).
• Stir compote before serving.

DRIED APRICOT-CHERRY COMPOTE

Steps:

• Mix all ingredients in 2- to 3 1/2-quart slow cooker.
• Cover and cook on low heat setting 8 to 10 hours.
• Serve warm or chilled. To chill, cool about 2 hours, then spoon compote into container; cover and refrigerate until chilled.

DRIED FRUIT COMPOTE

Steps:

• Put the dried fruit into a small pan with the cinnamon and apple juice, give everything a stir then simmer for 5 mins until the apple juice is syrupy. Remove from the heat and allow to cool.
• Divide the yogurt between 4 bowls then top with the compote and granola.