Warm Fruit Compote With Lemon Verbena And Crème Fraîche Food

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 BERRY COMPOTE

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!

SUMMER BERRIES WITH LEMON CREME FRAICHE

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

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

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.