Rosy Red Fruit Compote Food

RED BERRY FRUIT COMPOTE (GERMAN ROTE GRüTZE)

Steps:

• In a large saucepan over a medium heat, cook the fruits in their juices and syrup, along with 150ml of the cranberry juice, the vanilla extract, cinnamon, sugar and rosewater for about 20 mins or until the fruits are soft.
• In a separate bowl, mix the remaining cranberry juice with the cornflour until it becomes smooth and milky without any lumps. Pour slowly into the hot fruit and continue stirring until mixed in well - the compote will thicken after a couple of mins. Remove from the heat and leave to cool. Transfer to a bowl, cover and chill in the fridge for a few hours before serving for best results in texture and flavour. Will keep for up to 1 week.
• Serve the compote in ramekins, small bowls or clean jam jars, with a generous dollop of vanilla custard. Sprinkle the chocolate shavings and pomegranate seeds on top, and finish with the mint leaves.

FRUIT COMPOTE

Steps:

• Drain pineapple RESERVING 3/4 cup juice In a saucepan, combine sugar& cornstarch.
• Add pineapple juice, orange juice and lemon juice.
• Cook and stir over medium heat until thickened and bubbly.
• Cook& stir one minute longer.
• Remove from heat: set aside.
• In a bowl, combine pineapple chunks, oranges, apples& bananas Pour warm sauce over the fruit: stir gently to coat.
• Cover& refrigerate.

EASY FRUIT COMPOTE

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.

ROSY RED FRUIT COMPOTE

Steps:

• Prepare fruit and refrigerate separately up to one day before using.
• One hour before serving, toss fruit with PAMA, mint and add sugar to taste.
• Refrigerate until serving.
• To Serve: Put fruit into parfait or tulip glass and add a sprig of mint.

10-MINUTE WINTER FRUIT COMPOTE

Steps:

• Tip the dried fruit, orange juice and whole spices into a microwaveable bowl. Microwave on High for 4-5 mins, stirring halfway through until the juices become sticky and the fruits are plump.
• Leave the compote to stand for a minute and serve in bowls with spoonfuls of yogurt or fromage frais.

ROSY RHUBARB COMPOTE

Steps:

• Preheat the oven to 180C/ gas 4/fan 160C. Halve the rhubarb lengthways then cut into 5cm lengths. Put the fruit into a small roasting tin just large enough to hold it in a single layer (any larger and too much of the liquid will evaporate during cooking).
• Add the remaining ingredients and cover with foil. Cook in the oven for about 20 minutes or until the rhubarb is just tender.
• Lift the rhubarb from the cooking liquid with a slotted spoon and put it into a serving dish. Put the roasting tin with the cooking liquid back on the hob and bring to the boil. Bubble for about 5 minutes to reduce it slightly, then remove from the heat.
• Taste the rhubarb liquid - it should be tart without being sour - and stir in a little extra sugar if necessary, then pour it over the rhubarb. You can serve it warm or chill overnight and serve cold.

QUICK FRUIT COMPOTE

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.

SERIOUSLY GOOD SPICED FRUIT COMPOTE

Steps:

• Put all the ingredients, except the fruits, into a large saucepan and slowly bring to the boil, uncovered. Boil the syrup for 5 minutes then remove the pan from the heat.
• Top and tail the oranges, then slice off the skin and every scrap of pith, using a small, sharp kitchen knife. Cradle each orange in the palm of your hand, hold it over the saucepan and cut out the segments, letting them drop into the syrup. Squeeze any juice from the debris into the syrup, too, then discard.
• Add the apricots and plums to the syrup and return the saucepan to a medium heat. Bring to the boil, then simmer the fruits for 10 minutes. Leave to cool, then chill for at least 2 hours.
• Serve the poached fruits just as they are or as a brûlée: whisk the milk into the fromage frais to loosen it a little, then divide the fruits and enough juice to cover them, among six ovenproof ramekins and spoon on the fromage frais, thickly. Dust with caster sugar and then 'burn' the sugar with a blow-torch. (Or put the ramekins on a heavy baking sheet, place it under a very hot grill and leave for 1-2 minutes until the sugar has caramelised.)

HOT FRUIT COMPOTE

Steps:

• Preheat oven to 375 degrees F.
• Combine first 4 ingredients in a 1 1/2 quart casserole.
• In saucepan, combine rest of ingredients except maraschino cherries.
• Heat & stir until sugar is dissolved & butter melted.
• Pour over fruit & bake 25 minutes until heated.
• If desired, garnish with cherries & serve.

HONEYDEW COMPOTE

Steps:

• Combine lime zest and juice, water, sugar, ginger and serrano in a small saucepan.
• Bring to a boil.
• Reduce heat to low and simmer until sugar is dissolved, about 5 minutes.
• Let cool to room temperature, about 25 minutes.
• Strain syrup into a large bowl. Use a spoon to press on solids to extract maximum flavor.
• Add melons and toss to coat.
• Cover and refrigerate for at least 1 hour.
• Sprinkle with mint and granish with fig slices.

TROPICAL FRUIT COMPOTE

Steps:

• Rinse the dried fruit to reduce the added sugar content on the surface of the fruit .Place the dried fruit in the pot. Pour enough water over top to cover it by 1/2 inch. Simmer to rehydrate the fruit.
• To prepare sauce, combine granulated sugar, water, lemon juice, and corn syrup in a small, heavy saucepan over medium-low heat; cook 5 minutes or until sugar dissolves, , increase heat to medium, bring to a boil and boil 3 minutes or until golden (do not stir).
• Remove from heat; let stand 1 minute. Carefully add 2 tablespoons butter, stirring until butter melts. Gradually add pomegranate juice, stirring constantly until mixture is smooth. Return to heat; cook over medium-low heat 8 minutes or until thickened. Cool.
• While the sauce is cooling prepare the topping. Beat cream and pudding mix together until mousse like in consistency (this takes longer than normal pudding mix - between 3 and 5 minutes.) Gently fold pudding and yogurt together.
• To serve, spoon warm compote into 8 dessert cups. Top each serving with about ¼ cup topping and 1 tablespoon sauce.

SUMMER FRUIT COMPOTE

Steps:

• Prepare a low fire in the grill.
• Divide the fruit between 2 squares of heavy-duty foil.
• Drizzle each with 2 tablespoons of liqueur.
• Seal tightly into packets so no liquid or steam will escape.
• Grill the packets, turning once, 15 to 20 minutes.
• Open carefully over a bowl; the fruit will have formed a syrup.
• Sprinkle with sugar to taste.
• Serve warm or let sit for an hour so flavors will intensify.
• Serves 2 on its own, 4 if used as an ice cream topping.