Warm Fruit Compote With Lemon Verbena And Crème Fraîche Food

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WARM WINTER FRUIT COMPOTE



Warm Winter Fruit Compote image

Provided by Food Network

Categories     condiment

Time 1h5m

Yield 3 cups

Number Of Ingredients 7

1 can (16 ounces) whole cranberry sauce
3 cups cooking apples, cored, peeled and sliced (about 3 medium)
1 1/2 cups red OR Asian pears, cored, peeled and sliced (about 2 medium)
1/4 cup orange juice
1/2 teaspoon Spice Islands Ground Saigon Cinnamon
1/2 teaspoon Spice Islands Ground Ginger
1/4 teaspoon Spice Islands Ground Cardamom

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 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

SUMMER BERRIES WITH LEMON CREME FRAICHE



Summer Berries With Lemon Creme Fraiche image

A light French dessert. Creme fraiche, a thick cream used in French cooking, is available in the dairy section of many supermarkets.

Provided by gailanng

Categories     Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

1 cup creme fraiche (8 ounces)
3 1/2 tablespoons sugar
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
4 cups mixed berries such as blueberries, strawberries, raspberries and blackberries
4 mint sprigs (to garnish)

Steps:

  • Place creme fraiche in a medium-size non-reactive bowl. Add sugar, lemon zest and lemon juice and whisk well to combine. Cover with plastic wrap and refrigerate until very cold, 1 hour or longer. (Lemon Creme Fraiche can be prepared 2 days ahead; keep covered and refrigerated.).
  • Rinse berries and gently pat dry. If using strawberries, rinse first then hull and halve (or quarter, if large) lengthwise. Place berries in a large bowl and gently toss to combine.
  • Divide berries among four wide-mouthed wine glasses, martini glasses or dessert bowls. Drizzle each serving with about 1/4 cup of Lemon Creme.

WARM FRUIT COMPOTE WITH LEMON VERBENA AND CRèME FRAîCHE



Warm Fruit Compote with Lemon Verbena and Crème Fraîche image

The thing Hom likes most about this dessert is the contrast of the warm, sweet fruit and the cold, tangy crème fraîche. Active time: 15 min Start to finish: 20 min

Time 20m

Yield Makes 8 servings

Number Of Ingredients 8

1 vanilla bean, halved lengthwise
1 cup sugar
2 cups water
1/2 cup fresh lemon verbena or mint
24 small whole (Mediterranean) dried apricots (6 oz)
1 1/2 lb firm apples such as Gala, Empire, or Golden Delicious
2 tablespoons unsalted butter
Accompaniment: crème fraîche

Steps:

  • Scrape seeds from vanilla bean with point of a paring knife into a 5- to 6-quart wide saucepan (a wide pan minimizes breakage of apples) and add pod, sugar, water, and lemon verbena. Simmer, stirring until sugar is dissolved, 10 minutes. Add apricots and a pinch of salt and simmer, partially covered, until tender, about 10 minutes.
  • While apricots are simmering, peel and core apples and cut each into eighths. Add apples to syrup and simmer, uncovered, until just tender, 5 to 7 minutes. Remove from heat and stir in butter until melted.

HOT FRUIT COMPOTE



Hot Fruit Compote image

This dessert is perfect for holiday buffets. You can make it the day before and simply warm it before serving. It's delicious hot and after it cools, it's a healthy alternative to most desserts, plus it's a hit with kids and grown-ups alike.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 10

Number Of Ingredients 11

1 can (28 ounces) pear halves in heavy syrup
1 can (28 ounces) peach halves in heavy syrup
1 can (20 ounces) pineapple chunks in juice
1/2 cup dried apricots
1/2 cup dried prunes
1/2 cup dried cherries or raisins
2 tablespoons packed brown sugar
1/4 cup brandy, if desired
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup slivered almonds, if desired

Steps:

  • Heat oven to 375°. Drain canned fruit, reserving syrup and juice; mix syrup and juice. Cut pears and peaches into bite-size pieces. Layer canned and dried fruit in 3-quart casserole or rectangular baking dish, 13x9x2 inches.
  • Mix brown sugar and brandy; pour over fruit. Pour reserved juice mixture over fruit just until fruit is covered; discard remaining juice mixture. Sprinkle cinnamon, nutmeg and almonds over fruit.
  • Bake uncovered about 45 minutes or until bubbly. Serve warm or cool.

Nutrition Facts : ServingSize 1 serving

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