Strawberry And Pear Compote Food

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QUICK STRAWBERRY COMPOTE



Quick Strawberry Compote image

Take toast, yogurt, ice cream, and more to the next level with a homemade strawberry compote that's ready in 15 minutes.

Provided by Molly Watson

Categories     Breakfast     Brunch     Jam / Jelly

Time 15m

Yield 8

Number Of Ingredients 4

1 pound strawberries
2 tablespoons sugar
3 tablespoons orange juice or water
Optional: cornstarch (as needed)

Steps:

  • Gather the ingredients.
  • Rinse the strawberries , pat them dry, and then hull the fruit . To do this, insert a knife at an angle under the leaf cap and then twist to cut out the leaves and white core underneath. Discard the tip and repeat the process with all the berries. Cut very large berries in half or quarters; leave smaller berries whole.
  • Place the berries in a saucepan. Add the sugar and juice or water. Bring to a boil. Reduce the heat to low and simmer until the strawberries are all soft and just starting to fall apart and the liquid thickens, between 5 to 10 minutes.
  • Taste, and add more sugar if necessary. The compote will thicken a little while it cools off, but if you think it's too thin, mix 1 tablespoon of water with 1 tablespoon of cornstarch and add it to the saucepan. If using frozen fruit, you might need a little more cornstarch. Stir well and remove from heat.
  • Let the compote cool off completely. Transfer to a clean pint jar and store in the refrigerator for up to two weeks.

Nutrition Facts : Calories 33 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 6 g, Fat 0 g, ServingSize 8 servings (1 pint total), UnsaturatedFat 0 g

WARM BERRY COMPOTE



Warm Berry Compote image

This recipe is from the Williams-Sonoma FRUIT DESSERT cookbook, a copy of which my gracious partner in the current Cookbook Swap sent to me! It is ALWAYS best to use fruits when they are in season, but if making this recipe when they are not, frozen berries COULD be used!

Provided by Sydney Mike

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup granulated sugar
2 cups strawberries, hulled, quartered
1 cup blueberries
1 cup blackberry
2 teaspoons fresh lemon juice
1 pinch salt
1/4 cup unsalted butter, room temperature, cubed

Steps:

  • In a large, nonreactive saute pan over medium heat, combine 1/4 cup water & 1/2 cup sugar & bring to boil, stirring to dissolve sugar.
  • Cook 2 minutes, then add berries, lemon juice & salt.
  • Return to boil, then add butter & swirl mixture around in the pan until butter melts.
  • Spoon berries along with the sauce onto warmed dessert placts &, if desired, place a small scoop of vanilla ice cream (or yogurt) in center of each plate.
  • Serve immediately & enjoy!

Nutrition Facts : Calories 258.6, Fat 12, SaturatedFat 7.3, Cholesterol 30.5, Sodium 42, Carbohydrate 39.5, Fiber 4.2, Sugar 34, Protein 1.4

STRAWBERRY COMPOTE



Strawberry Compote image

This simple strawberry compote has the consistency of a chunky fruit syrup and will liven up yogurt, oatmeal, scones, and ice cream. It also makes the most delicious topping for crepes! The touch of balsamic gives it a pop of acidity and a deeper flavor. Feel free to mash the berries with a fork or potato masher for a smoother consistency. Refrigerate for up to 1 week.

Provided by France C

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 40m

Yield 16

Number Of Ingredients 4

4 cups strawberries, chopped
½ cup white sugar
2 teaspoons balsamic vinegar
⅛ teaspoon salt

Steps:

  • Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.
  • Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 9.5 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 18.7 mg, Sugar 8.4 g

QUICK FRUIT COMPOTE



Quick fruit compote image

our easy and quick fruit compote recipe is full of wonderful flavours and is equally delicious served hot or chilled with your favourite pudding

Provided by Good Food team

Categories     Condiment

Time 15m

Yield Serves 4 (easily multiplied)

Number Of Ingredients 5

500g mixed berries (blackcurrants, blueberries, raspberries, redcurrants, strawberries)
50-85g/2-3oz golden caster sugar
1 vanilla pod
1 cinnamon stick
2-3 sprigs of fresh mint or lemon balm

Steps:

  • If using strawberries, hull, halve or quarter to make them a similar size to the other berries. Tip all the fruits into a large pan with 2-3 tbsp water, sugar to taste and your choice of flavourings.
  • Bring to the boil then simmer for 3-5 mins. Don't overcook, or the fruits will not hold their shape. Keeps in the fridge for up to 2 days, in the freezer for up to 3 months.

Nutrition Facts : Calories 83 calories, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

CRANBERRY-PEAR COMPOTE



Cranberry-Pear Compote image

From the cookbook "Vegan for the Holidays" by Zel Allen. This recipe combines cranberries with pears, cinnamon and ginger. Prepare a day in advance to give it time to set up in the refrigerator.

Provided by Wish I Could Cook

Categories     Chutneys

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

12 ounces fresh cranberries
1 large firm pear, peeled, cored and diced
1 cup sugar
3/4 cup water
3 inches cinnamon sticks
1 tablespoon minced fresh ginger
1 tablespoon lemon juice

Steps:

  • Combine all the ingredients in a 3-quart saucepan.
  • Cover and bring to a boil over high heat.
  • Lower the heat and simmer for 10 minutes.
  • Let cool completely and refrigerate 8-12 hours to thicken.

Nutrition Facts : Calories 136.5, Fat 0.1, Sodium 2.3, Carbohydrate 35.6, Fiber 3.1, Sugar 29.8, Protein 0.3

CRANBERRY AND STRAWBERRY COMPOTE



Cranberry and Strawberry Compote image

I wanted something different than plain cranberry sauce or cranberries with oranges to accompany meat dishes for my holiday table. I happened to have frozen strawberries and a couple of apples and a bag of cranberries on hand and the rest as they say is history. I brought the first batch to my friends' house for dinner, and they loved it...even the children.

Provided by Karen Oriscak

Categories     Savory Pies

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (12 ounce) bag cranberries, rinsed and picked over (I used Ocean Spray)
1 large sweet apple, such as mcintosh or macoun,peeled,cored,cut into pieces (organic if possible)
1 cup apple cider or 1 cup cranberry-apple cider, not apple juice
1 cup Splenda sugar substitute
2 teaspoons cinnamon
1 (10 ounce) bag frozen strawberries, slightly thawed (organic, if possible)

Steps:

  • Take frozen strawberries out to thaw.
  • Wash, peel, core, and chop apple.
  • Rinse and inspect cranberries.
  • Whisk together apple cider and Splenda in medium saucepan.
  • Over medium heat bring mixture to a boil, stirring occasionally.
  • When boiling, add cranberries and apple pieces.
  • Return mixture to boiling over medium heat, then cover and cook 10 minutes or until cranberries have"popped" and compote is thickened.
  • Remove saucepan from heat.
  • Add cinnamon and partially thawed strawberries and stir until strawberries are thoroughly incorporated.
  • Serve warm or chilled.
  • Better second day after chilling in refrigerator.

Nutrition Facts : Calories 93.8, Fat 0.5, Sodium 3.3, Carbohydrate 24.4, Fiber 7.3, Sugar 12.5, Protein 1

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