Stewed Holiday Fruit Food
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
STEWED FRUIT
Dried fruits like apricots, prunes, and golden raisins are plumped with brandy and flavored with a vanilla bean.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Place brandy, vanilla bean seeds and pod, prunes, apricots, and raisins in a medium saucepan with 2 cups water. Bring to a boil, then reduce to a simmer. Simmer fruit until liquid is reduced by about three-quarters. Serve warm over hot cereal.
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- Add the sugar – I usually add 3 heaped teaspoons to rhubarb and 2 heaped teaspoons to any other fruit, but just taste as you go along and add more if you think it needs it (please be careful when tasting as it gets really hot).
- Add 2 tablespoons of water and cook on a medium heat with the lid on.Once the fruit has softened, remove the lid and let the liquid reduce – you want to end up with a fairly thick consistency.Serve over cereal, yoghurt, pancakes, granola, muesli or even with roast pork!.
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