Stone Fruit Slow Cooker Compote Food

CROCK POT FRUIT COMPOTE

Steps:

• Put all the fruit in the bottom of the crock pot. Combine the cinnamon, nutmeg, brown sugar, melted butter and cherry pie filling. Pour over fruit. Cook on high for 2 to 3 hours stirring a couple times during cooking. Makes about 5 cups fruit.

SLOW COOKER FRUIT COMPOTE

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.

STONE-FRUIT COMPOTE

Steps:

• In a small saucepan, combine fruit, honey, pinch of salt, water, and desired flavor combination (optional). Cook over medium-high, stirring occasionally, until fruit is soft, 8 to 12 minutes. Transfer to a pint-size jar and let cool.

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

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 WINTER FRUIT COMPOTE

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.

WARM BERRY COMPOTE

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.

SLOW-COOKER BERRY COMPOTE

Steps:

• In a small bowl, mix sugar, cornstarch and water until smooth. Transfer to a greased 3-qt. slow cooker. Stir in cherries and blueberries. In a large bowl, combine brown sugar, walnuts, flour, almonds, oats, cinnamon, nutmeg and salt; cut in butter until crumbly. Sprinkle over fruit mixture., Cook, covered, on high about 3 hours, until bubbly and thickened. If desired, serve warm with vanilla ice cream.

STONE FRUIT COMPOTE

Steps:

• Combine all ingredients in a small saucepan.
• Cook over medium-high heat, stirring occasionally, until fruit is soft, about 8-12 minutes.
• Transfer to a pint-sized jar and let cool.
• Store covered in the refrigerator for up to 2 weeks.

ROASTED STONE FRUITS WITH VANILLA

Steps:

• Heat oven to 220C/fan 200C/gas 8. Tip the sugar, vanilla pod, cardamom, lime zest and juice into a food processor, then blitz until blended, or mash together using a pestle and mortar. Tip the fruit into a shallow baking dish, then toss in the sludgy sugar.
• Roast for 20 mins until the fruits have softened, but not collapsed and the sugar and fruit juices have made a sticky sauce. Any leftovers will keep in the fridge for up to 2 days.