Strawberry And Raspberry Compote Food

QUICK FRUIT COMPOTE

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.

STRAWBERRY COMPOTE

Steps:

• In a pot, mash strawberries. Pour in water. Turn on medium heat.
• Mix in 1 packet of Splenda (or 2 teaspoons of regular sugar if no alternative is available) and cinnamon.
• Keep heated for about 3-5 minutes.
• Pour over food and enjoy!

EASY FRUIT COMPOTE

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.

EASY RASPBERRY COMPOTE

Steps:

• Place the raspberries, maple syrup, vanilla, Cointreau, and water in a saucepan. Heat over medium heat. When it starts to bubble rapidly, stir constantly for 1 to 2 minutes until thickened and the fruit breaks down.
• Reduce the heat until raspberries bubble at a low simmer. Cook 10 to 12 minutes until thickened and broken down. Serve warm or refrigerate until serving (store refrigerated up to 1 week).

STRAWBERRY COMPOTE

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.

STRAWBERRY COMPOTE WITH SUGARED DROP SCONES

Steps:

• Cut the strawberries in half or in quarters if large, and put in a pan with the sugar and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer. Cover the pan and cook the strawberries for 3 mins or until dark red and syrupy. Cool, then add the balsamic vinegar, if using. The compote can be stored in the fridge for up to 2 weeks.
• To make the drop scones, the best flavour and golden colour will come from cooking them in clarified butter. Melt the butter gently in a small pan, then pour the clear yellow layer into a jug. Discard the white solids.
• Sift the flour and salt into a mixing bowl, and stir in the sugar. Make a well in the middle, crack in the egg, then add the vanilla and a splash of milk. Whisk until thick and smooth, then whisk in the remaining milk. Put a few tbsp extra caster sugar in a shallow container, ready for sugaring the drop scones.
• Heat a non-stick frying pan, then add a splash of clarified butter and swirl it around. Spoon in 4 dessertspoons of the batter, spacing them well apart, to make drop scones about 7cm across. As soon as bubbles appear on the surface, flip the scones and cook until puffed in the middle. Keep warm while you cook another batch. Toss the scones in the caster sugar, then serve with strawberry compote and a scoop of ice cream.

RASPBERRY COMPOTE

Steps:

• Bring water to boil.
• Add raspberries and sugar.
• Allow to boil until desired thickness, 25-45 minutes.
• If compote is not thick enough and a cornstarch and water slurry.
• Serve over ice cream, pancakes, or waffles.
• May use strawberries, blueberries, peaches, mangoes, or apples, or a combination in place of raspberries.

CREAMY SOUFFLé WITH STRAWBERRY AND RASPBERRY COMPOTE

Steps:

• For the compote: Rinse and clean strawberries, then halve or quarter, depending on size. Clean raspberries. Bring currant juice with vanilla sugar to a boil. Add berries and bring to a boil. Whisk cornstarch with a little cold water, add to berries and bring to a boil again. Pour into a bowl and cool.
• For the souffle: Drain quark well. Heat butter in a pot. Add flour and saute briefly. Add milk and bring to a boil, whisking. Separate eggs. Whisk egg yolks, sugar and quark into butter mixture. Beat egg whites until stiff and fold into batter.
• Butter souffle ramekins and sprinkle with almonds. Spread batter in ramekins and bake in preheated oven at 200°C (gas 3-4, fan oven 180°F) (approximately 400°F) for about 25-30 minutes. Place souffle on plates, garnish with raspberries, strawberries and mint and dust with powdered sugar. Serve accompanied by the compote.

QUICK STRAWBERRY COMPOTE

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.

RHUBARB RASPBERRY COMPOTE

Steps:

• In a 4-quart saucepan over medium heat, bring 1/2 cup water, 1 cup sugar, and 1 1/2 pounds fresh (or thawed frozen) rhubarb, sliced into 1-inch-thick pieces, to a simmer. Cook until the rhubarb is tender and starting to fall apart, 6 to 8 minutes. Remove from heat.
• Fold in 9 ounces fresh (or thawed frozen) raspberries. Let stand until the mixture thickens, about 10 minutes. Serve, drizzled with heavy cream, if desired.

STRAWBERRY AND RASPBERRY COMPOTE

Steps:

• Bring strawberries, sugar, and lemon juice to a simmer in a nonreactive saucepan over medium heat. Cook, stirring occasionally, until reduced to 3/4 cup. Let cool completely before stirring in raspberries. Refrigerate up to 1 day in an airtight container.

STRAWBERRY COMPOTE WITH TEQUILA AND LIME

Steps:

• Whisk first 5 ingredients in medium bowl to blend. Add strawberries; toss. Let stand at room temperature 1 hour or chill up to 4 hours.