SPICED FRUIT SALAD
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Combine 1/2 cup each sliced dried apricots and dried cherries, 3 strips lemon zest, the juice of 1 lemon, a spoonful of sugar, 1 cinnamon stick and 2 tablespoons water in a microwave-safe bowl. Microwave 30 seconds. Toss with 2 segmented oranges, 2 sliced pears and a dash of vanilla; let sit at least 30 minutes. Serve with yogurt.
- Serves: 4 (does not include yogurt); Calories: 181; Total Fat: 0.5 gram; Saturated Fat: 0 grams; Protein: 2 grams; Total carbohydrates: 46 grams; Sugar: 35 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 3 milligrams
Nutrition Facts : Calories 181 calorie, Fat 0.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 3 milligrams, Carbohydrate 46 grams, Fiber 6 grams, Protein 2 grams, Sugar 35 grams
SPIKED SUMMER FRUIT SALAD
Sneak a bit of coconut-flavored rum into this honey-ginger fruit salad.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches.
- Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes. Remove from the heat, stir in the rum and strain over the fruit and toss well. Set aside to cool and allow the flavors to blend, at least 30 minutes. Serve at room temperature or refrigerate until cold.
- Copyright 2016 Television Food Network, G.P. All rights reserved
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.
SERIOUSLY GOOD SPICED FRUIT COMPOTE
Serve as it is, or with a dollop of mind-that-waistline mascarpone
Provided by Ruth Watson
Categories Dessert, Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 12
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.)
Nutrition Facts : Calories 380 calories, Fat 1 grams fat, Carbohydrate 73 grams carbohydrates, Sugar 25 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium
WINTER SPICE JELLY
This spiced jam can be stored to eat with meat or cheese or presented as a homemade gift
Provided by Good Food team
Categories Condiment
Time 2h5m
Yield Makes 2 jars
Number Of Ingredients 11
Steps:
- Wash and cut up the apples into small chunks, leaving the peel and cores in. Tip the apple into a large pan with the spices, orange peel and bay leaves, reserving 2 star anise, 4 cloves and 2 bay leaves for the jars. Cover with 600ml water. Bring to the boil, then turn down the heat and simmer with a lid on for 1 1⁄2 hrs.
- Pour the apple mixture into a jelly bag or a sieve lined with muslin or a J-cloth, suspended over a large bowl. Leave to drip for 2 hrs (until it stops dripping) or overnight. Do not be tempted to push the liquid though the sieve or your jelly will become cloudy.
- Measure the juice - you should have about 600ml. Pour the liquid into a large pan along with the jam sugar and vinegar.
- Set over a low heat to dissolve the sugar, stirring constantly. Once dissolved, turn up the heat and bring to the boil. Boil rapidly for 15 mins, or until setting point is reached, skimming away any scum that rises to the surface.
- Pour jelly into hot sterilised jars and place a star anise, bay leaf and 2 cloves into each jar. Chill for 3-4 hrs or overnight until set.
Nutrition Facts : Calories 125 calories, Carbohydrate 33 grams carbohydrates, Sugar 33 grams sugar, Sodium 0.01 milligram of sodium
WINTER FRUIT SALAD
Make the most of autumnal fruits in this refreshing and nourishing salad - make a batch and eat during the week
Provided by Merrilees Parker
Categories Breakfast
Time 30m
Number Of Ingredients 6
Steps:
- Tip the fruits and 700ml/11⁄4 pints cold water into a large saucepan. Add the honey and vanilla, scraping the seeds from the pod into the pan. Bring to the boil. Stir well, lower the heat and simmer for 10 minutes until slightly syrupy.
- Take the pan off the heat and stir in the tea bag. Leave to infuse for 10 minutes.
- Discard the tea bag and vanilla pod, tip the fruits and liquid into a non-metallic bowl and pour over the lemon juice. Stir, then leave to cool. Cover and chill until ready to serve.
Nutrition Facts : Calories 192 calories, Fat 1 grams fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium
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
SPICED WINTER FRUIT
Make and share this Spiced Winter Fruit recipe from Food.com.
Provided by Mimi Bobeck
Categories Pears
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients in a small bowl; set aside.
- Melt butter in a large nonstick skillet over medium heat.
- Add quinces; cover and cook 6 minutes, stirring occasionally.
- Add sugar mixture, pear and apple; cover and cook 12 minutes, stirring occasionally.
- Stir in pepper; garnish with cinnamon sticks, if desired.
Nutrition Facts : Calories 200.8, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 33.3, Carbohydrate 45.7, Fiber 3.5, Sugar 36.6, Protein 0.5
WINTER SPICED FRUIT
A foolproof recipe, you can vary it by using other dried fruits and/or spices. You can use ruby or tawny port--no need to use a great vintage here, but do use something drinkable. I think it is worth it to seek out organic dried fruits.
Provided by Chef Kate
Categories Dessert
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine everything in a heavy non reactive pan and bring to a boil.
- Lower the heat, cover and simmer for 30 minutes.
- If the dried fruits are not sufficiently tender, add 1/4 cup of water and simmer and additional 15 minutes.
- Once the fruit is sufficently tender, remove the fruit to a serving bowl and strain the liquid over the fruit.
Nutrition Facts : Calories 252.3, Fat 0.4, SaturatedFat 0.1, Sodium 8.9, Carbohydrate 49.6, Fiber 5, Sugar 35.3, Protein 1.7
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- Set peel and juice aside separately. In 4-quart saucepan, combine water, sugar, brandy, cinnamon, star anise, and reserved orange peel.
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