WINTER FRUIT COMPOTE WITH GINGER
Categories Fruit Ginger Dessert Side No-Cook Cranberry Grapefruit Orange Pineapple Winter Vegan Grape Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- In a bowl let the cranberries soak in the orange juice for 30 minutes, drain them in a sieve set over a bowl, and reserve the juice. Reserve 1 large piece of the preserved ginger and in a blender or food processor purée the remaining ginger with the syrup and the reserved orange juice. In a deep 2-quart glass serving dish arrange half the cranberries, drizzle them with about 1/2 cup of the ginger mixture, and top them with the grapes. Drizzle the grapes with about 1/2 cup of the remaining ginger mixture, top them with the grapefruit, and drizzle the grapefruit with about 1/2 cup of the remaining ginger mixture. Top the grapefruit with the pineapple, drizzle it with the remaining ginger mixture, and arrange the remaining cranberries on top. Arrange the orange sections over the cranberries, chill the compote, covered, for at least 2 hours or overnight, and serve it garnished with the reserved ginger, cut into julienne strips.
ROASTED APPLE AND PEAR COMPOTE WITH CANDIED GINGER
This comforting compote should be served warm. If you do want a little indulgence, add a dollop of crème fraîche to each serving.
Provided by Martha Rose Shulman
Categories dessert, side dish
Time 2h
Yield Serves six
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Butter a baking dish large enough to accommodate all of the fruit. Fill a bowl with water, and add 1 tablespoon of the lemon juice. As you prepare the fruit, put it into the water. When all of the fruit is peeled and sliced, drain and toss with the remaining lemon juice in the baking dish.
- Combine the apple juice, raisins, ginger, agave syrup, cinnamon, nutmeg and whisky in a small saucepan, and bring to a simmer. Remove from the heat, and pour over the fruit.
- Place in the oven, and bake 1 to 1 1/2 hours until the fruit is very soft. Stir gently every 10 to 15 minutes to keep all the fruit moist. Serve warm.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 0 grams, Carbohydrate 46 grams, Fat 1 gram, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 35 grams
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.
DRIED FRUIT COMPOTE WITH GINGER SYRUP
Provided by Bon Appétit Test Kitchen
Categories Fruit Ginger Brunch Dessert Low Fat Vegetarian Low Cal Low Sodium Winter Healthy Low Cholesterol Simmer Bon Appétit Fat Free Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 1/2 cups
Number Of Ingredients 2
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.
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