EASY FRUIT COMPOTE
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
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
QUICK BERRY COMPOTE RECIPE (5 INGREDIENTS. 2 WAYS.)
Easy mixed berry compote with fresh berries, lime juice, and some raw cane sugar. It takes 30 minutes or less and you can make it on the stove or in the oven! I love using this fruit compote in yogurt for breakfast, spooned over some ricotta cheesecake for dessert, or even simply smeared onto some toast! This recipe makes 3 1/2 cups of berry compote, and it will keep for up to 10 days in the fridge.
Provided by Suzy Karadsheh
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Combine the strawberries, blueberries, and raspberries in a medium saucepan or pot. Add the sugar and lime juice. Toss to combine.
- Bring the mixture to a boil over medium-high heat, stirring occasionally, for about 5 minutes.
- Once the berry mixture is boiling and the sugar has dissolved, turn the heat down to low (the lowest setting on your stovetop). Allow the berries to simmer for about 15 to 20 minutes, stirring often, until the fruit has softened quite a bit and the compote has reduced by about 1/2 half in volume.
- Remove from the heat. At this point, you can use the back of a fork or a potato masher to mash the fruit some more, if you like a smoother compote (I like to see chunks of fruit in mine). You can also carefully taste to adjust sweetness. I don't usually have a need for adding more sugar, but if you need to, you can sprinkle a little more cane sugar or drizzle some honey. Be sure to mix well.
- Let the berry compote cool for about 15 to 30 minutes before serving. It will thicken some more.
- See storage instructions below.
- Heat the oven to 375 degrees F.
- In a large bowl, combine the chopped strawberries, blueberries, and raspberries. Add in the sugar and lime juice. Toss to coat the fruit with the sugar and lime juice.
- Transfer the fruit mixture to a large baking dish or a heavy, rimmed sheet pan making sure to spread the fruit well in a single layer.
- Roast in the heated oven for 30 to 45 minutes, checking every 10 to 15 minutes until the berries have fully collapsed and released some juices. You may like to pull the baking dish out occasionally to give the fruit a stir.
- Let the roasted berries cool for about 15 to 20 minutes before serving.
- See storage instructions.
Nutrition Facts : Calories 10.8 kcal, Sugar 1.8 g, Sodium 0.2 mg, Fat 0.1 g, SaturatedFat 0.004 g, Carbohydrate 2.7 g, Fiber 0.7 g, Protein 0.2 g, UnsaturatedFat 0.05 g, ServingSize 1 serving
BLUEBERRY COMPOTE
Provided by Ellie Krieger
Categories dessert
Time 23m
Yield 1/2 cup, 8 servings
Number Of Ingredients 4
Steps:
- Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.
Nutrition Facts : Calories 44 calorie, Sodium 0.4 milligrams, Carbohydrate 11 grams, Fiber 1 grams
MIXED BERRY COMPOTE
Use any mixture of berries in this simple, quick compote. It tastes great with the raspberry torte and over ice cream or pound cake. Active time: 5 min Start to finish: 5 min
Categories Sauce Berry Dessert Kid-Friendly Quick & Easy Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved. Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.
- Serve warm or at room temperature.
WARM BERRY COMPOTE
Treat yourself to this fruity compote - so good you'll want it with everything
Provided by Good Food team
Categories Dessert, Treat
Time 10m
Number Of Ingredients 6
Steps:
- Melt the butter over a low heat. Stir in the sugar and vanilla extract, then cook until the sugar melts. Toss in the raspberries and blueberries. Give them a good shake, then cook for 2-3 mins until the fruit starts to soften. Serve warm with vanilla ice cream.
Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 4 grams protein, Sodium 31 milligram of sodium
PORRIDGE WITH QUICK BERRY COMPOTE, FIGS & PISTACHIOS
Make time for a nutritious, healthy breakfast to set you up for the day. Porridge goes perfectly with our quick berry compote, figs and pistachio topping
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 10m
Number Of Ingredients 6
Steps:
- Put the oats, milk and 450ml water in a pan with a pinch of salt. Cook for about 5 mins until thick and creamy. Meanwhile, microwave the berries, orange juice and zest for 2-3 mins.
- Divide the porridge between bowls and top each with the berry compote, fig and pistachios.
Nutrition Facts : Calories 462 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 13 grams protein
QUICK FRUIT COMPOTE
our easy and quick fruit compote recipe is full of wonderful flavours and is equally delicious served hot or chilled with your favourite pudding
Provided by Good Food team
Categories Condiment
Time 15m
Yield Serves 4 (easily multiplied)
Number Of Ingredients 5
Steps:
- If using strawberries, hull, halve or quarter to make them a similar size to the other berries. Tip all the fruits into a large pan with 2-3 tbsp water, sugar to taste and your choice of flavourings.
- Bring to the boil then simmer for 3-5 mins. Don't overcook, or the fruits will not hold their shape. Keeps in the fridge for up to 2 days, in the freezer for up to 3 months.
Nutrition Facts : Calories 83 calories, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
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