Spiced Fruit Compote With Ricotta Cream Food

SPICED FRUIT COMPOTE WITH RICOTTA CREAM

Steps:

• Combine muscat, juices and sugar in a large pan, stir over heat without boiling until sugar dissolves. Bring to boil, simmer, uncovered without stirring for about 15 minutes or until mixture is thickened slightly.
• Add carambola, dates, dried fruits, cinnamon, split vanilla bean, cardamom and rind to syrup, Simmer uncovered without stirring 10 minutes or until fruit is tender. Cool syrup, cover, refrigerate 3 hours or overnight. DIscard cinnamon sticks, cardamom and vanilla bean, Serve with ricotta cream and crushed pistachios.
• Ricotta cream-.Beat cheese, icing sugar and cinnamon in small bowl with electric mixer until smooth. Stir in milk.

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.

BUTTERMILK ICE CREAM WITH SPICED FRUIT COMPOTE

Steps:

• Pour cream into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and chili powder. Bring to simmer. Whisk yolks and sugar in medium bowl. Gradually whisk in hot cream mixture; return to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Transfer to large bowl; chill until cooled completely. Mix in buttermilk. Chill until cold, at least 4 hours or overnight. Discard vanilla bean.
• Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container. Cover and freeze until firm, about 4 hours. (Can be made 3 days ahead. Keep frozen.)
• Scoop ice cream into bowls or glasses. Spoon Spiced Fruit Compote over.

HOT SPICE FRUIT COMPOTE

Steps:

• In a 2-1/2-qt. baking dish, combine the pineapple, peaches, apricots, pears and cherries; set aside. In a small saucepan, combine the remaining ingredients. Bring to a boil over medium heat; pour over fruit. Bake uncovered, at 350° for 25-30 minutes or until bubbly. Discard cloves. Serve warm.

CONTEST-WINNING HOT FRUIT COMPOTE

Steps:

• In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar. , Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.

SPICED FRUIT COMPOTE

Steps:

• Stir first 5 ingredients in large saucepan over medium heat until sugar dissolves. Add remaining ingredients; simmer until fruit is tender, about 15 minutes. Using slotted spoon, transfer fruit to bowl. Boil syrup in pan until reduced to 1/2 cup, about 7 minutes. Pour over fruit. Cool. Cover; chill until cold, about 3 hours. (Can be made 3 days ahead. Keep chilled.)

BRANDIED FRUIT COMPOTE

Steps:

• Drain all canned fruit syrup into measuring cup.
• Pour 1/2 of syrup in small sauce pan.
• Add brown sugar, extracts and spices.
• Simmer until reduced by half. Stir in brandy. Place canned fruits in clean quart jar and pour brandy syrup mixture over fruit. Cool and store in refrigerator.

DRIED FRUIT COMPOTE WITH RUM

Steps:

• Divide the dried fruits among 6 pint jars, filling them just over half full.
• Add half of a sliced lemon to each jar.
• Mix honey & rum & fill jars, but leaving a 3/4" space at the top.
• Cover tightly & store at room temperature at least 30 days before using.