Oatmeal With Dried Fruit Compote Food

OATMEAL WITH DRIED FRUIT COMPOTE

Steps:

• This recipe makes enough compote for 13 servings (a complete 18oz container of quick cooking oatmeal); Or you can store compote in the fridge while you make individual servings of oatmeal.
• Compote.
• In a medium saucepan combine fruit and water.
• Bring to a slow boil.
• Reduce heat, cover and simmer for 30 minutes.
• Oatmeal.
• In a large saucepan bring water to a full boil.
• Add rolled oats, reduce heat to medium and stir for 1 minute.
• Cover and let set for 5-10 minutes until oatmeal is “set”.
• To serve: Place a layer of oatmeal and a layer of compote in a bowl.
• Repeat.
• Sprinkle top with a dusting of cinnamon (optional).
• Serve topped with warm milk or cream.
• (optional).

PAN-SEARED OATMEAL WITH WARM FRUIT COMPOTE AND CIDER SYRUP

Steps:

• To prepare syrup, bring cider to a boil in a small saucepan over medium-high heat. Cook until reduced to 1/3 cup (about 20 minutes); set aside.
• To prepare compote, combine 2 cups water, 1/4 cup sugar, 1/2 teaspoon cinnamon and dried fruit in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until thick.
• To prepare oatmeal, combine 3 cups water, 1 cup milk, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and salt in a large saucepan. Bring to a boil over medium-high heat; stir in oats. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally.
• Spoon oatmeal into an 11 by 7-inch baking dish coated with cooking spray; cool to room temperature. Cover and chill at least 1 hour or until set. Using a sharp knife, cut oatmeal into 8 equal rectangles; cut each rectangle in half diagonally to form 16 triangles.
• Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add 8 oatmeal triangles; cook 3 minutes on each side or until golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and oatmeal triangles. Place 2 oatmeal triangles on each of 8 plates, and top each serving with 3 1/2 tablespoons fruit compote and about 2 teaspoons syrup.

CROCK POT OATMEAL WITH DRIED FRUIT

Steps:

• Spray slow cooker insert lightly with cooking spray.
• Measure oats, water, salt, and cinnamon into pot; stir to combine.
• Stir in dried fruit.
• Cover and cook on low for 3 hours (use the timer function; otherwise, you might have to get up early to turn the slow cooker on).
• Leftovers can be reheated in the microwave.

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.

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.

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.