Dried Fruit Compote With Chevre Food

DRIED FRUIT COMPOTE

Steps:

• Place all the dried fruit in a large rondeau.
• Add the red wine and port, almost covering the fruit. Add the spices. Season with fine sea salt and pimente d'espelette.
• Cook over medium heat until the fruit has absorbed all the liquid. Fold in the nuts and herbs.

DRIED FRUIT COMPOTE

Steps:

• Gather the ingredients.
• In a medium saucepan, add the dried pitted prunes, dried apricots, and golden raisins. Add enough water to just cover the fruit. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally.
• Add the sugar, lemon peel, whole cloves, and ground allspice. Stir until the sugar dissolves, adding a little water if the mixture seems dry.
• Continue to simmer gently, uncovered, for 10 to 15 minutes or until the fruit has softened, and the syrup is thick.
• Remove lemon peel and cloves, and discard.
• Chill several hours before serving, garnished with chopped walnuts, if desired.

DRIED FRUIT COMPOTE

Steps:

• In a small saucepan, simmer together port wine and sugar over medium-high heat until the sugar has dissolved. Add dried fruit and dried cranberries. Bring mixture to a boil and reduce to a simmer for 5 minutes. Set aside to cool.
• Serve over frozen yogurt and garnish with toasted slivered almonds.

DRIED-FRUIT COMPOTE WITH VANILLA AND ORANGE

Steps:

• Peel zest in long strips from half of orange with a vegetable peeler and trim any white pith from zest. Cut zest into fine julienne strips. Halve orange and squeeze 1/3 cup juice.
• Combine zest, juice, wine, sugar, and 2 cups water in a 3-quart heavy saucepan. Scrape seeds from vanilla bean with a sharp knife into wine mixture, reserving pod for another use. Bring mixture to a boil, stirring until sugar is dissolved, then continue to boil, uncovered, until reducedto about 3 cups, about 10 minutes.
• While syrup is boiling, cut off and discard fig stems and halve figs lengthwise. Add figs to syrup and simmer, covered, until they soften, about 5 minutes. Add apricots and prunes, then simmer, covered, until plump, 8 to 10 minutes.
• Transfer compote to a heatproof bowl and cool to warm or room temperature, 1 to 2 hours.

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.

FRUIT COMPOTE WITH BRIE

Steps:

• Place cheese on an ungreased oven-proof serving plate. Bake at 400° until cheese is softened, 8-10 minutes., Meanwhile, in a small saucepan, combine the golden raisins and cherries, apple juice and vanilla; bring to a boil. Remove from the heat; stir in preserves. Spoon over cheese. Serve with crackers.

DRIED FRUIT COMPOTE

Steps:

• In a medium saucepan, combine all ingredients. Bring to a boil. Reduce to simmer, and cook until fruit is soft and liquid is thick, about 20 minutes.
• Remove cinnamon and ginger, and discard. Serve hot, at room temperature, or cold.

DRIED FRUIT COMPOTE WITH GINGER SYRUP

Steps:

• Bring ginger beer, dried fruit, and 1 cup water to a boil in a small saucepan. Reduce heat to low and simmer until liquid becomes syrupy and mixture is reduced to 1 1/2 cups, 35-40 minutes. Let cool completely. DO AHEAD: Can be made 1 week ahead. Cover and chill.

DRIED FRUIT COMPOTE WITH CHEVRE

Steps:

• Bring the wine to a simmer in a small saucepan; remove from the heat. Add the raisins, blueberries, cranberries, dates, figs, and apricots; cover and let stand until the fruit is softened, about 30 minutes.
• Meanwhile, whisk together the remaining ingredients, except the green onions and chevre.
• When the fruit has softened, stir in the green onions and the lemon juice mixture.
• Transfer the fruit compote to a covered container (preferably glass) and refrigerate for up to 2 weeks.
• To serve, form the chevre into a 1 ½-inch thick round. Place the cheese on a platter; top and surround it with the fruit compote and its juices. Serve with a basket of bread or crackers; provide cheese spreaders and small spoons for serving.

DRIED FRUIT COMPOTE

Steps:

• In a large bowl combine all of the dried fruit and add enough hot water to cover by an inch. Soak for 20 minutes. Drain the mixture.
• In a saucepan combine the fruit with the sugar, the lemon and orange zests, the lemon juice, and the water and bring to a boil. Reduce heat and simmer the mixture for 10 to 20 minutes, or until the fruit is tender. Remove the pan from the heat and let the compote cool. The compote will keep for a week if covered and chilled. Serve the compote at room temperature with ice cream.

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 FRUIT COMPOTE WITH GOAT CHEESE

Steps:

• In a small saucepan over medium-high heat, simmer port wine and sugar until sugar has dissolved. Add dried fruit and dried cranberries. Bring mixture to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and let cool.
• Serve in martini glasses topped with crumbled goat cheese and a glass of sparkling Italian wine.

JAMES BEARD'S COMPOTE OF DRIED FRUITS

Steps:

• Put the fruits in a four-quart saucepan, cover with water and bring to boil. Add lemon slices and sugar, reduce heat and simmer for 15 to 20 minutes or until puffed. Add the bourbon, cognac or rum.
• Turn off heat and let the fruit remian in the pan for a few minutes to absorb the flavor of the spirit.
• Transfer to a serving dish and allow to cool slightly. Serve with desired type of cream.

DRIED FRUIT COMPOTE

Steps:

• Simmer the fruit in water to cover for about 15 to 20 minutes, or until soft. Remove to a bowl and reduce liquid in saucepan to half a cup.
• Add the orange and lemon peel, honey and orange juice. Stir until honey has melted, correct sweetening and pour the mixture over the fruit. Leave at room temperature.
• Just before serving, sprinkle the fruit with the almonds. Serve the creme fraiche separately.

HOT FRUIT COMPOTE FOR PASSOVER OR ALL YEAR ROUND

Steps:

• Cut the dried fruit into bite size pieces.
• (Some leave it whole because it looks nicer, but I find it hard to eat).
• Place in pot with raisins, sugar if desired, cinnamon stick, lemon juice, fresh orange juice plus zest, 1 cup of orange juice, and water.
• Cover and bring to a boil over high heat and then turn to simmer and let cook slowly for 25-30 minutes or until fruit gets soft.
• Check to make sure the fruit mixture does not get too thick.
• You may have to add extra orange juice or water.
• Remove from heat.
• Stir in brandy.
• Allow to cool at least 2 hours to absorb the liquid.
• Cover and refrigerate.
• Serve warm with slivered almond garnish.

DRIED FRUIT COMPOTE - POLISH KOMPOT

Steps:

• Bring fruit, water, cloves, cinnamon, zest, if using, and sugar to a boil, stirring frequently.
• Simmer, covered, for about 20 minutes or until fruit is tender and syrup has thickened slightly.
• Add more water if you like a looser consistency or reduce by further simmering for a thicker compote.
• Cool quickly and transfer to containers.
• Refrigerate for up to 1 week.

DRIED FRUIT AND FRESH GRAPEFRUIT COMPOTE

Steps:

• Combine first 6 ingredients in heavy medium saucepan. Simmer until fruit is tender, about 10 minutes. Transfer fruit to medium bowl using slotted spoon. Boil poaching liquid until syrupy, about 5 minutes. Pour syrup over fruit. Refrigerate until well chilled.
• Cut all peel and white pith from grapefruit. Working over bowl to catch juices, cut between membranes to remove sections. Add grapefruit to bowl. (Can be made 2 days ahead. Cover poached fruit and grapefruit separately and chill.) Drain grapefruit sections, reserving juice, and add to poached fruit. Thin syrup with grapefruit if desired and serve.

DRIED FRUIT COMPOTE WITH RUM

Steps:

• Divide the dried fruits among 6 pint jars, filling them just over half full.
• Add half of a sliced lemon to each jar.
• Mix honey & rum & fill jars, but leaving a 3/4" space at the top.
• Cover tightly & store at room temperature at least 30 days before using.

OLD-FASHIONED FRUIT COMPOTE

Steps:

• Drain pineapple, peaches and oranges, reserving the juices; set drained fruit aside. In a Dutch oven, combine fruit juice, dried fruits, lemon zest strips and cinnamon stick. Bring to a boil. Reduce heat; cover and simmer until dried fruit is tender, about 30 minutes. Add reserved canned fruit and cherries; heat just until warmed through. Serve warm or at room temperature.

CHERRY COMPOTE

Steps:

• Bring cherry cider and dried cherries to boil in heavy large saucepan. Remove from heat. Cover; let steep 20 minutes.
• Bring dried cherry mixture to simmer. Mix in cherries and sugar. Simmer until cherries soften, about 2 minutes for fresh and 5 minutes for frozen. Mix brandy and cornstarch in bowl to blend. Slowly stir into cherry mixture. Cook over medium heat until mixture boils and thickens, about 1 minute. Cool. Cover; chill until cold. (Can be made 2 days ahead.)

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.

HOT FRUIT COMPOTE

Steps:

• Put dried fruit in a large deep casserole dish, add pineapple with juice, water and wine (no need to stir).
• Spread cherry pie filling all over the top of the fruit mixture.
• Bake uncovered at 350° (or 325° if your oven tends to run hot) for 45 minutes.
• Good served hot or cold.