BLUEBERRY COMPOTE
Provided by Ellie Krieger
Categories dessert
Time 23m
Yield 1/2 cup, 8 servings
Number Of Ingredients 4
Steps:
- Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.
Nutrition Facts : Calories 44 calorie, Sodium 0.4 milligrams, Carbohydrate 11 grams, Fiber 1 grams
WARM BERRY COMPOTE
Treat yourself to this fruity compote - so good you'll want it with everything
Provided by Good Food team
Categories Dessert, Treat
Time 10m
Number Of Ingredients 6
Steps:
- Melt the butter over a low heat. Stir in the sugar and vanilla extract, then cook until the sugar melts. Toss in the raspberries and blueberries. Give them a good shake, then cook for 2-3 mins until the fruit starts to soften. Serve warm with vanilla ice cream.
Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 4 grams protein, Sodium 31 milligram of sodium
THE TORREY PINES LODGE WARM BLUEBERRY-PEACH COMPOTE
Great served warm with pancakes, or all by itself! Adapted from chef Jeff Jackson at 'A.R. Valentien at the Lodge' at Torrey Pines, in "True Blueberry" by Linda Dannenberg.
Provided by BecR2400
Categories Berries
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy-bottomed saucepan, combine the sugar and water and bring to a boil over medium-high heat. Add the fresh and dried blueberries and stir to combine. Turn the heat down to low and simmer for 20 minutes, stirring once or twice. remove from the heat and set aside.
- Meanwhile, bring a small pot of water to a rolling boil and lower in the peaches. Cook for several minutes, just until the skins split. Remove and immediately plunge them into an ice-water bath. peel the peaches, remove the pits, and, working over a dish to retain the juices, cut the peaches into small chunks. Fold the peaches and juice into the blueberry mixture. Serve warm with pancakes. Tip: Add a little finely grated lemon zest to your pancake batter. Enjoy!
Nutrition Facts : Calories 104.8, Fat 0.2, Sodium 0.9, Carbohydrate 26.8, Fiber 1.6, Sugar 24.2, Protein 0.7
PALUDAH (FRESH MELON AND PEACH COMPOTE)
Make and share this Paludah (Fresh Melon and Peach Compote) recipe from Food.com.
Provided by Chocolatl
Categories Dessert
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut melon in half and remove seeds and stringy pulp.
- Using melon baller or small spoon, scoop out as many melon balls as possible.
- Put melon balls in deep bowl.
- Pour any juice from shells over melon balls, and discard shells.
- Toss with salt.
- Add peaches, sugar, lemon juice and rose water.
- Toss gently to combine.
- Cover tightly and refrigerate at least 2 hours, or until thoroughly chilled.
- Serve in individual dishes.
- Top with crushed or shaved ice if desired.
PEAR PORT COMPOTE
Make and share this Pear Port Compote recipe from Food.com.
Provided by Diana Adcock
Categories Pears
Time 1h5m
Yield 5 pints
Number Of Ingredients 13
Steps:
- Combine the raisins, apricots, juices and rinds of lemon and orange, brown sugar, cinnamon, nutmeg, ginger and salt in a large stainless steel or enamel saucepan.
- Mix well, add pears and bring to a boil.
- Boil gently, covered for 30 min-stir occasionally.
- Uncover mixture and boil until thick, around 15 min-stirring frequently.
- Stir in almonds and port wine, and stir/boil another 5 min.
- Ladle into clean hot jars leaving 1/2 inch head space.
- Seal and process 20 minutes in a boiling water bath at altitudes up to 1000 feet.
LEMON RICOTTA PANCAKES WITH WARM BLUEBERRY COMPOTE
Make and share this Lemon Ricotta Pancakes With Warm Blueberry Compote recipe from Food.com.
Provided by Annacia
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For the blueberry compote, in a saute pan, combine the blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice, and a pinch of salt. Gently cook over medium heat until the blueberries are tender but not broken down, and the mixture simmers and thickens. Remove from the heat; stir in the butter and vanilla. Set aside to cool slightly.
- For the pancakes, in a medium bowl, sift the flour, baking powder, salt, and sugar. Stir in lemon zest. Set aside. In a large bowl, mix the egg yolks and the cheese. Fold in the dry ingredients alternately with the milk. In a separate bowl, whip the egg whites until medium-stiff peaks form. Fold into the batter.
- To complete the recipe, heat a buttered nonstick skillet or griddle over medium-high heat or to 350ºF (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.
- To serve, stack three pancakes on each plate with a dollop of the remaining prepared lemon curd between pancakes. Sprinkle with confectioner's sugar and pour compote over the pancakes.
ELOTE APPETIZER FROM THE ELOTE CAFE
I had the pleasure of dining in The Elote Cafe in Sedona and met Chef Jeff Smedstad, formerly of Los Sombreros in Scottsdale. Reservations are not accepted and his foodie fans start lining up at 4:30, just to get a seat! I loved the food so much, I bought his cookbook and had it autographed. P.S. Jeff, you rocked my world too! ;^P ___ *Prep time is based on grilling, shucking, cooling.
Provided by Chicagoland Chef du
Categories Low Cholesterol
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Over a medium-high grill, roast the corn until the husks are well charred, about 5 minutes. Turn occasionally so as not to burn the side contacting the direct heat.
- Set the roasted ears aside until cool enough to handle, then shuck them.
- Cut the kernels off the cob.
- When ready to eat, mix the mayo, hot sauce, lime juice, pepper, salt and chicken stock in a sauté pan over medium heat.
- Add the corn kernels and warm through,.
- Pour into a bowl and garnish with the cheese, cilantro and ground chili.
- Serve immediately with crispy tortilla chips.
GRAY WHALE INN BLUEBERRY COMPOTE
Make and share this Gray Whale Inn Blueberry Compote recipe from Food.com.
Provided by Sandyg61
Categories Sauces
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Bring blueberries and syrup to a simmer and cook until blueberries are hot and bubbly.
- Add lemon juice and vanilla and simmer a moment longer.
- Stir in cornstarch.
Nutrition Facts : Calories 186.2, Fat 0.4, SaturatedFat 0.1, Sodium 5.3, Carbohydrate 46.5, Fiber 2.7, Sugar 35.3, Protein 0.9
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