Warm Fruit Compote Of Cherries Orange And Cranberries Over Vanilla Ice Cream Food

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.

WARM WINTER FRUIT COMPOTE

Steps:

• Combine all ingredients in a large saucepan. Cover and simmer 20 minutes. Remove cover and simmer an additional 35 minutes or until liquid is reduced to desired consistency. Serve warm with turkey or pork.
• Recipe note: Compote may be made ahead of serving time. Cover and store in refrigerator. Reheat to a simmer for 10 minutes before serving.
• Garnish with sprigs of fresh rosemary, if desired.

WARM APPLES AND ICE CREAM

Steps:

• Preheat a medium skillet over medium to medium-high heat. Peel and quarter the apples. Core each quarter. Slice the apples up. Add butter to the skillet, then apples. Saute 7 or 8 minutes, add sugar, cinnamon and cloves and cook 2 minutes more. Spoon the sauteed apples into dessert dishes and top with ice cream, whipped cream, and garnish with grated nutmeg.

HOT FRUIT COMPOTE

Steps:

• Preheat oven to 375 degrees F.
• Combine first 4 ingredients in a 1 1/2 quart casserole.
• In saucepan, combine rest of ingredients except maraschino cherries.
• Heat & stir until sugar is dissolved & butter melted.
• Pour over fruit & bake 25 minutes until heated.
• If desired, garnish with cherries & serve.

CRANBERRY-CHERRY COMPOTE

Steps:

• Bring cranberries, cherries, brown sugar, cider, and pepper to a boil over high heat in a medium saucepan. Cook 2 minutes, stirring occasionally, then stir in bourbon. Reduce heat, bring to a simmer, and cook, stirring often and pushing fruit against the side of the pan with the back of a wooden spoon to break apart slightly, until thick and syrupy, about 25 minutes more. Let cool completely.
• Do Ahead
• Sauce can be made 5 days ahead; cover and chill. Bring to room temperature before serving.

CONTEST-WINNING HOT FRUIT COMPOTE

Steps:

• In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar. , Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.

FIVE-MINUTE VANILLA ICE CREAM PIE WITH WARM BERRY COMPOTE

Steps:

• Spoon ice cream into crust; smooth top. Squeeze chocolate sauce in straight lines over pie, spacing 1/2 inch apart. Draw tip of knife through chocolate lines, forming chevron pattern. Sprinkle with almonds; freeze until firm. DO AHEAD Can be made 1 day ahead; keep frozen. Let pie soften slightly before serving.
• Just before serving, bring all berries, 2 tablespoons water, and brown sugar to simmer in medium saucepan over medium-high heat. Cook until sauce thickens, stirring gently, about 4 minutes; remove from heat. Cut pie into wedges; place on plates. Spoon warm sauce over.

NECTARINE-CHERRY COMPOTE

Steps:

• Preheat oven to 375°. In a small bowl, combine sugar, rum if desired, cornstarch and vanilla. Transfer to a greased 13x9-in. baking dish. Place nectarine halves, cut side down, over sugar mixture. Sprinkle with cherries., Bake, uncovered, 35-40 minutes or until bubbly and fruit is tender. Serve warm with ice cream.

WARM FRUIT COMPOTE

Steps:

• In a 5-quart crock pot, combine first 4 ingredients, then top with pie filling.
• Cover & cook on high 2 hours or until heated through, then serve.

WARM BERRY COMPOTE

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.

WINTER FRUIT COMPOTE

Steps:

• In large saucepan, combine sugar, water and ginger; bring to a boil over high heat.
• Add dried fruit and bring back to a boil; immediately reduce heat to low simmer.
• Cook, uncovered, until fruit is not quite tender, about 5 minutes.
• Add cranberries and simmer, stirring occasionally, until cranberries pop.
• Stir in orange and apple.
• Remove from heat and allow to cool down.
• For dessert, serve warm over ice cream, or at room temperature over a plain cake, such as angel food cake or pound cake.
• Can also be served with yogurt; makes a particularly nice breakfast.