SLOW-COOKER WINTER FRUIT COMPOTE
On a wintry evening what's more cozy than compote, like this one with dried cranberries and apricots, apples, and easy canned pie filling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h10m
Yield 10
Number Of Ingredients 9
Steps:
- Place cinnamon stick in 1 1/2 to 2 1/2-quart slow cooker. Layer with apples, cranberries, raisins, apricots and pineapple with liquid. Sprinkle with sugar. Pour orange juice over top.
- Cover; cook on Low setting for 5 to 6 hours.
- Just before serving, gently stir mixture. Remove and discard cinnamon stick. Gently stir in pie filling, cutting peach slices into smaller pieces as necessary. Serve in small dessert dishes or if desired, serve warm over pound cake or ice cream.
Nutrition Facts : Calories 170, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 5 mg, Sugar 35 g
SLOW COOKER FRUIT COMPOTE
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
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.
WARM WINTER FRUIT COMPOTE
Steps:
- Combine all ingredients in a large saucepan. Cover and simmer 20 minutes. Remove cover and simmer an additional 35 minutes or until liquid is reduced to desired consistency. Serve warm with turkey or pork.
- Recipe note: Compote may be made ahead of serving time. Cover and store in refrigerator. Reheat to a simmer for 10 minutes before serving.
- Garnish with sprigs of fresh rosemary, if desired.
WARM BERRY COMPOTE
Cook frozen berries with orange juice in your slow cooker for a yummy dessert by itself or over ice cream.
Provided by cupcakeproject
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h45m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together berries, sugar, zest, and juice in a slow cooker. Cook on High until bubbling, about 1 1/2 hours.
- Stir together cornstarch and water in a cup until fully dissolved. Stir into berry mixture. Cook, covered, until thickened, 5 to 10 minutes more. Serve warm or room temperature.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 37.3 g, Fat 0.5 g, Fiber 4.1 g, Protein 1.1 g, Sodium 0.4 mg, Sugar 28.5 g
WINTER FRUIT COMPOTE
This easy fruit mixture can be served atop ice cream, shortbread or angel food cake-or give it as a holiday gift!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 13h15m
Yield 10
Number Of Ingredients 9
Steps:
- In 4-cup glass measuring cup, stir ruby port, orange juice and brown sugar until sugar is dissolved.
- In ungreased 11x7-inch pan, mix remaining ingredients. Pour port mixture over dried fruit mixture; toss gently to combine. Cover with foil; refrigerate 12 to 24 hours.
- Heat oven to 350°F. Bake compote covered 45 to 50 minutes or until thoroughly heated and fruit is soft. Let stand 15 minutes. Remove and discard star anise. Serve with slotted spoon.
Nutrition Facts : Calories 270, Carbohydrate 63 g, Fiber 6 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg
WINTER FRUIT COMPOTE
You can make this colorful and easy fruit relish up to a week in advance. It's an outstanding accompaniment to turkey, chicken or pork throughout the holiday season. -Esther Chesney, Carthage, Missouri
Provided by Taste of Home
Time 1h25m
Yield 2-1/2 cups.
Number Of Ingredients 7
Steps:
- In a 1-1/2-qt. slow cooker, combine cranberries, brown sugar, orange juice concentrate and vinegar. Cook, covered, on low until cranberries pop and mixture is thickened, 1-1/4 to 1-3/4 hours., Turn off heat; stir in apricots, raisins and walnuts. Refrigerate leftovers.
Nutrition Facts : Calories 161 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 3g fiber), Protein 2g protein.
WINTER FRUIT COMPOTE WITH SELECTION OF CHEESE
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a 4-quart saucepan or pot bring the first 6 ingredients to a simmer. Stir slowly to dissolve the sugar in the liquid. Add the remaining ingredients except the lemon juice and the cheese. When the liquid comes to a boil, adjust the heat and simmer for about 20 minutes to marry the flavors and soften the fruit. Turn off the heat then stir in the lemon juice. With a slotted spoon remove the fruit to a bowl. Bring the remaining syrup to a simmer and reduce until lightly thickened or when the bubbles formed on the top become small. Remove the syrup for the heat and when it is cool pour it over the fruit. The compote can be held in the refrigerator for up to 4 days.
- Serve the compote at room temperature with the cheese.
WINTER FRUIT COMPOTE WITH COGNAC
Steps:
- Put the figs, kumquats, prunes, sugar, Cognac and lemon zest in a saucepan with 2 cups/500 ml water and bring to a boil. Cook until the fruits are plump and the sauce syrupy. Turn off the heat and let the fruit macerate for 30 minutes. Pour into a serving dish (a cut glass bowl looks lovely) and let cool. Serve with creme fraiche and toasted almonds, or with a big spoonful of vanilla ice cream.
SLOW-COOKER FRUIT COMPOTE
Steps:
- Combine the peaches, cider, cranberries, sugar, apples, cinnamon stick and lemon juice in a 4-quart slow cooker. Cover and cook on low for 8 hours. Remove the cinnamon stick and serve warm.
SLOW COOKER FRUIT COMPOTE WITH CINNAMON
Steps:
- Gather the ingredients.
- Drain all canned fruit thoroughly.
- Transfer drained fruits to slow cooker. Add brown sugar, orange juice concentrate, and cinnamon. Stir gently to blend.
- Cover slow cooker and cook spiced fruit on LOW for about 3 to 5 hours.
- Serve fruit compote hot from the slow cooker. Variation
Nutrition Facts : Calories 146 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 5 g, Protein 2 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 30 g, Fat 0 g, ServingSize 6 to 8 Servings, UnsaturatedFat 0 g
WINTER FRUIT COMPOTE
Very versatile fruit dish that's easy to prepare. My favourite dried fruits to use are raisins and dried apricots.
Provided by Lennie
Categories Sauces
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan, combine sugar, water and ginger; bring to a boil over high heat.
- Add dried fruit and bring back to a boil; immediately reduce heat to low simmer.
- Cook, uncovered, until fruit is not quite tender, about 5 minutes.
- Add cranberries and simmer, stirring occasionally, until cranberries pop.
- Stir in orange and apple.
- Remove from heat and allow to cool down.
- For dessert, serve warm over ice cream, or at room temperature over a plain cake, such as angel food cake or pound cake.
- Can also be served with yogurt; makes a particularly nice breakfast.
WARM FRUIT COMPOTE
Although this crock pot dish is made with canned fruit, fresh fruit could be substituted for most of it! The recipe comes from a Taste of Home booklet, 'all-time best slow cooker Recipe Cards,' from Mar 06.
Provided by Sydney Mike
Categories Pineapple
Time 2h10m
Yield 14 serving(s)
Number Of Ingredients 5
Steps:
- In a 5-quart crock pot, combine first 4 ingredients, then top with pie filling.
- Cover & cook on high 2 hours or until heated through, then serve.
PRESSURE COOKER WINTER FRUIT COMPOTE
You can make this colorful and easy fruit relish up to a week in advance. It's an outstanding accompaniment to turkey, chicken or pork throughout the holiday season. -Esther Chesney , Carthage, Missouri
Provided by Taste of Home
Time 10m
Yield 2-1/2 cups.
Number Of Ingredients 7
Steps:
- In a 6-qt. electric pressure cooker, combine cranberries, brown sugar, orange juice concentrate and vinegar. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure., Stir in apricots, raisins and walnuts. Refrigerate leftovers.
Nutrition Facts : Calories 161 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 3g fiber), Protein 2g protein.
SLOW-COOKER TOMATO COMPOTE
This savory compote - a typically sweet, slow-simmered fruit preserve - is a delicious way to eat cherry tomatoes, especially those that are on the verge of being too soft. But it's also a great way to intensify the flavor of middling supermarket cherry tomatoes in the winter. Either way, the sweet-tart tomatoes can build super-quick meals: Put them on top of ricotta or avocado toast, or squish them into a grilled cheese. Toss them with hot or cold pasta. Use the oil and juices in salad dressings and the tomatoes in the salad itself. The compote can be used right away, but it's best the next day and will keep in the fridge for at least a week. Feel free to throw in any hardy, woody herbs you like, but don't add very delicate herbs like basil, chives or dill before cooking. You can add a handful of those softer herbs before serving, if you like.
Provided by Sarah DiGregorio
Categories vegetables
Time 6h10m
Yield About 3 ½ cups
Number Of Ingredients 9
Steps:
- In a 6- to 8-quart slow cooker, add the tomatoes, garlic, olive oil, honey, vinegar, herbs and red-pepper flakes (if using), and stir to combine. Season with 2 teaspoons salt and a few generous grinds of pepper. Cook on low for 6 hours, until the tomatoes are wrinkled, sweet and very soft, and some have burst. Remove the herb sprigs and squeeze in the lemon juice. Taste, and add more salt and pepper if necessary. Store in a covered container in the refrigerator.
10-MINUTE WINTER FRUIT COMPOTE
Two simple steps make a deliciously fruity pudding spiced with cinnamon and cloves. It's easy to make in the microwave and counts as one of your 5-a-day
Provided by Good Food team
Categories Breakfast, Dessert, Snack
Time 10m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 367 calories, Fat 1 grams fat, Carbohydrate 85 grams carbohydrates, Sugar 85 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.15 milligram of sodium
HOLIDAY HOT FRUIT COMPOTE
"I threw this warm fruit dish together one Thanksgiving when I needed an additional side dish," Lisa Sharman says of her tangy combination of fresh apples and canned fruit. "It was such a hit that I'm still asked to bring it to family gatherings," she writes from Helena, Alabama.
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a 2-qt. baking dish coated with cooking spray, combine the apples, pineapple, pears and peaches. In a small bowl, combine the cranberry sauce, brown sugar, cinnamon, ginger and cloves. Stir into fruit mixture. Cover and bake at 350° for 45-55 minutes or until bubbly.
Nutrition Facts : Calories 131 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges
OLD-FASHIONED FRUIT COMPOTE
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
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.
SUMMER FRUIT COMPOTE
I cut this recipe out of the newspaper last summer and have made it once, using Cointreau as the liquor and blackberries. I served it with pound cake and ice cream and it was wonderful. Easy to fix when you've already got the grill up and going. You can just throw these packets on while the burgers are cooking.
Provided by HappyMommy1422
Categories Dessert
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 447.5, Fat 1.2, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 36.8, Fiber 8.2, Sugar 26.5, Protein 3.1
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