Move Over Applesauce Fruit Compote Food

EASY FRUIT COMPOTE

Easy Fruit Compote image

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

Ingredients

1 pound (16 ounces) fresh or frozen fruit (for the photos, I used fresh strawberries, peaches, and frozen blueberries)
2 tablespoons honey or maple syrup
Dash of salt
See optional flavoring ideas given above recipe

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

APPLE COMPOTE

Apple Compote image

Provided by Sunny Anderson

Categories dessert

Time 18m

Yield about 1 1/2 cups

Number Of Ingredients 6

Ingredients

2 honeycrisp or McIntosh apples, peeled, cored and chopped
1/2 cup orange juice
1 tablespoon fresh lemon juice
1/4 cup dark brown sugar
2 to 3 scrapes of fresh nutmeg
Salt

Steps:

In a saucepot on medium-high heat, add the apples, orange juice, lemon juice, brown sugar and nutmeg. Simmer over medium heat until the apples are tender and the juices are thickened to a thin syrup, 10 to 12 minutes. Season with a pinch of salt.

SLOW COOKER FRUIT COMPOTE

Slow Cooker Fruit Compote image

I use canned goods and my slow cooker to whip up an old-fashioned treat that's loaded with sweet fruits. It makes a cozy dessert or even a change-of-pace side dish for large parties. -Mary Ann Jonns, Midlothian, Illinois

Provided by Taste of Home

Categories Desserts

Time 2h10m

Yield 18 servings.

Number Of Ingredients 5

Ingredients

2 cans (29 ounces each) sliced peaches, drained
2 cans (29 ounces each) pear halves, drained and sliced
1 can (20 ounces) pineapple chunks, drained
1 can (15-1/4 ounces) apricot halves, drained and sliced
1 can (21 ounces) cherry pie filling

Steps:

In a 5-qt. slow cooker, combine the peaches, pears, pineapple and apricots. Top with pie filling. Cover and cook on high for 2 hours or until heated through. Serve with a slotted spoon.

Nutrition Facts : Calories 190 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 3g fiber), Protein 1g protein.

MOVE OVER MANWICH SLOPPY JOES

Move over Manwich Sloppy Joes image

My husband and son were big Manwich fans, until I got this recipe from a friend. These smell fantastic and taste even better. Quick to make, easy to clean up.

Provided by BamaKathy

Categories One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs ground chuck
1 cup ketchup
1 cup bottled chili sauce
3 tablespoons vinegar
4 tablespoons mustard
4 tablespoons sugar

Steps:

Brown ground chuck in large skillet.
Drain fat.
Stir in remaining ingredients and simmer five minutes.

Nutrition Facts : Calories 485.7, Fat 20.2, SaturatedFat 7.3, Cholesterol 147.4, Sodium 2501.9, Carbohydrate 29.8, Fiber 0.8, Sugar 27.4, Protein 45.6

APPLE COMPOTE

Apple Compote image

Apple compote is what the French call applesauce. It is utterly simple to make, but freshly made it is several cuts above storebought. Serve it warm, for a comforting dessert, topped with a dollop of crème fraiche if you like. Or use it as a filling for crêpes

Provided by Martha Rose Shulman

Categories breakfast, brunch, dinner, lunch, quick, dessert, side dish

Time 30m

Yield Makes about 3 1/2 cups, serving 6

Number Of Ingredients 5

Ingredients

3 pounds tart apples, such as pippins, Gravensteins, Macintosh, Granny Smith, Pink Lady, peeled if desired, cored and cut in chunks
2 tablespoons water
2 tablespoons turbinado sugar
1 tablespoon fresh lemon or lime juice
Sweet spices if desired (cinnamon, nutmeg, allspice, cloves)

Steps:

Place apples and water in a heavy saucepan and stir over medium-high heat until the mixture is bubbling. Reduce heat to low and cover. Cook, stirring often, until the apples have cooked down but still have some texture, 15 to 20 minutes. Add sugar, lemon or lime juice, and spices, cover and simmer for another 3 to 5 minutes. Remove from heat and allow to cool, or serve warm or hot.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 0 grams, Carbohydrate 36 grams, Fat 0 grams, Fiber 7 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 26 grams

OLD-FASHIONED FRUIT COMPOTE

Old-Fashioned Fruit Compote image

A perfect partner for your Christmas goose, this warm and fruity side dish can simmer while you prepare the rest of your menu, or make it a day ahead and reheat before serving. -Shirley A. Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Time 1h15m

Yield 8 cups.

Number Of Ingredients 10

Ingredients

1 can (20 ounces) pineapple chunks, undrained
1 can (15-1/4 ounces) sliced peaches, undrained
1 can (11 ounces) mandarin oranges, undrained
1 package (18 ounces) pitted dried plums (prunes)
2 packages (3-1/2 ounces each) dried blueberries
1 package (6 ounces) dried apricots
1/2 cup golden raisins
4 lemon zest strips
1 cinnamon stick (3 inches)
1 jar (10 ounces) maraschino cherries, drained

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.

Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.