Best 6 Apricot And Raspberry Compote Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with our delectable apricot and raspberry compote, a symphony of flavors that will tantalize your taste buds. This versatile compote is a culinary masterpiece, perfect as a topping for pancakes, waffles, yogurt, or ice cream. Its vibrant color and luscious texture add an elegant touch to any dessert. Experience the perfect balance of sweet and tart as apricots and raspberries meld together in a harmonious blend. With just a few simple ingredients and minimal effort, you can create a compote that will elevate your breakfast, brunch, or dessert game. Discover the joy of homemade goodness with our apricot and raspberry compote, a delightful addition to your culinary repertoire.

**Additional Recipes Mentioned in the Article:**

1. **Apricot Compote:** Delight in the pure and simple flavors of apricots in this classic compote. Its golden hue and delicate sweetness make it a versatile accompaniment to various dishes.

2. **Raspberry Compote:** Experience the vibrant and tangy notes of raspberries in this delightful compote. Its deep red color and burst of flavor make it a perfect topping for desserts or as a filling for pastries.

3. **Apricot and Raspberry Jam:** Elevate your breakfast spread with this homemade apricot and raspberry jam. The perfect balance of sweetness and tartness makes it a delightful addition to toast, crackers, or scones.

4. **Apricot and Raspberry Pie:** Indulge in the ultimate comfort food with this classic apricot and raspberry pie. Flaky crust, juicy filling, and a sweet crumble topping come together to create a dessert that will satisfy any sweet tooth.

5. **Apricot and Raspberry Sorbet:** Cool down on a hot summer day with this refreshing apricot and raspberry sorbet. Its smooth texture and vibrant flavors make it a delightful treat that will impress your guests.

Check out the recipes below so you can choose the best recipe for yourself!

EASY FRUIT COMPOTE



Easy Fruit Compote image

Learn how to make fruit compote with this easy recipe! You can make compote with fresh or frozen fruit. It's delicious on ice cream, yogurt, toast, pancakes, waffles and more! Recipe yields about 2 cups compote.

Provided by Cookie and Kate

Categories     Dessert

Time 15m

Number Of Ingredients 4

1 pound (16 ounces) fresh or frozen fruit (for the photos, I used fresh strawberries, peaches, and frozen blueberries)
2 tablespoons honey or maple syrup
Dash of salt
See optional flavoring ideas given above recipe

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.

Nutrition Facts : ServingSize Estimate based on 1/4th of recipe made with blueberries and honey, Calories 97 calories, Sugar 20.1 g, Sodium 39.9 mg, Fat 0.4 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 24.7 g, Fiber 2.8 g, Protein 0.9 g, Cholesterol 0 mg

GINGERED POACHED APRICOT AND RASPBERRY COMPOTE



Gingered Poached Apricot and Raspberry Compote image

Categories     Fruit     Ginger     Brunch     Dessert     Poach     Quick & Easy     Low Sodium     Raspberry     Apricot     Almond     Summer     Healthy     Vegan     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 8

1/3 cup sugar
1/3 cup water
1 1/2 tablespoons fresh lemon juice, or to taste
2 teaspoons fine julienne strips of peeled fresh ginger root
3 fresh apricots, quartered
1/2 cup raspberries
1 tablespoon sliced almonds, toasted lightly
mint sprigs for garnish

Steps:

  • In a small saucepan stir together the sugar, the water, the lemon juice, and the ginger root and simmer the mixture, covered, for 5 minutes. Add the apricots, baste them with the syrup, and poach them, covered, over moderately low heat for 3 minutes, or until they are just tender. Stir in the raspberries gently, poach the mixture for 1 minute, and divide it between 2 bowls. Sprinkle the compote with the almonds, garnish it with the mint, and serve it warm or at room temperature.

APRICOT APPLE COMPOTE



Apricot Apple Compote image

You won't have to skip dessert when this comforting compote is on the menu. "I asked a friend of mine how she could eat dessert and still stay thin, and she handed me this recipe," shares Suzan Wiener of Spring Hill, Florida. A touch of cinnamon and lemon accents the fruit flavor...and the dish is a snap to make.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 servings.

Number Of Ingredients 7

10 dried apricots, halved and sliced
1/2 cup water
4 medium apples, peeled and sliced
1 tablespoon sugar
1 teaspoon lemon juice
1/8 teaspoon grated lemon zest
1/8 teaspoon ground cinnamon

Steps:

  • In a bowl, soak apricots in water for 30 minutes. Drain, reserving 3 tablespoons water. In a saucepan, combine the apricots, apples, sugar and reserved water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until apples are tender. Remove from the heat. Stir in lemon juice, zest and cinnamon. Serve warm or cold.

Nutrition Facts : Calories 142 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 37g carbohydrate, Fiber 4g fiber), Protein 1g protein.

RASPBERRY CITRUS COMPOTE



Raspberry Citrus Compote image

Cindy Reams of Philipsburg, Pennsylvania shares this budget-minded breakfast medley. Grapefruit is a surprising addition to the refreshing salad, which is priced at only 36ยข each.

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 7

1/2 cup sugar
4-1/2 teaspoons cornstarch
1 cup water
1 package (10 ounces) frozen unsweetened raspberries, thawed
3 large navel oranges, peeled and sectioned
2 medium ripe pears, peeled and chopped
1 large grapefruit, peeled, sectioned and seeded

Steps:

  • In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in raspberries. Simmer, uncovered, for 5 minutes or until heated through. Remove from heat. Cool to room temperature. Add oranges, pears and grapefruit; stir gently to coat. Chill leftovers.

Nutrition Facts : Calories 140 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 4g fiber), Protein 2g protein.

DRIED-CRANBERRY-AND-APRICOT COMPOTE



Dried-Cranberry-and-Apricot Compote image

A vibrant sauce is the finishing touch on any Thanksgiving plate. This showstopping compote requires less than 15 minutes of hands-on time. Serve it with our Citrus-Rubbed Turkey with Cider Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Number Of Ingredients 6

1 cup dried cranberries
12 dried apricots, cut into 1/2-inch pieces
1 cup sweet white wine, such as Moscato
1/2 teaspoon finely grated peeled fresh ginger
Salt and pepper
2-3 tablespoons white-wine vinegar

Steps:

  • In a small saucepan, bring cranberries, apricots, wine, and 1/2 cup water to a rapid simmer over medium. Cook, stirring occasionally, until liquid is almost absorbed and fruit is softened, 10 minutes. Stir in ginger and season with salt, pepper, and vinegar. Serve at room temperature.

Nutrition Facts : Calories 147 g, Fiber 2 g, Protein 1 g

VANILLA JELLIES WITH APRICOT & RASPBERRY COMPOTE



Vanilla jellies with apricot & raspberry compote image

This panna cotta-style dessert reminds Mary Cadogan of the milk lollies she enjoyed as a girl

Provided by Mary Cadogan

Categories     Dessert, Dinner

Time 3h30m

Number Of Ingredients 7

4 sheets leaf gelatine
600ml milk
50g caster sugar , plus 2 tbsp for compote
2 tsp vanilla extract or rosewater
500g apricot
3 tbsp apple juice
100g raspberries

Steps:

  • Soak the gelatine for 10 mins in enough cold water to cover the leaves. Bring the milk and 50g sugar slowly to the boil, gently stirring to dissolve the sugar. Remove from the heat and stir in the vanilla extract or rosewater. Remove gelatine from soaking water, squeeze out water, then stir into the milk until it has dissolved. Pour the jellies into 4 x 150ml moulds, cups or ramekins. Cool, then chill until set, about 3 hrs.
  • Halve and stone the apricots, then cut each half into 4. Put in a pan with the apple juice and 2 tbsp sugar, then bring to a simmer. Gently cook for about 5 mins until the apricots are tender, but not pulpy. Remove from the heat, stir in the raspberries, then leave to cool.
  • Turn the jellies out onto 4 plates, then spoon compote around the edge.

Nutrition Facts : Calories 221 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 40 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.23 milligram of sodium

Tips:

  • Choose ripe and flavorful fruit. This will ensure that your compote is full of flavor.
  • Use a variety of fruits. This will give your compote a more complex flavor and texture.
  • Add a little bit of sugar or honey. This will help to balance out the tartness of the fruit and make the compote more palatable.
  • Simmer the fruit until it is tender but still holds its shape. This will prevent the fruit from becoming mushy.
  • Let the compote cool completely before serving. This will allow the flavors to develop and meld together.

Conclusion:

Apricot and raspberry compote is a delicious and versatile dish that can be enjoyed in many different ways. It can be served as a topping for pancakes, waffles, yogurt, or ice cream. It can also be used as a filling for pies, tarts, and muffins. No matter how you choose to enjoy it, apricot and raspberry compote is sure to be a hit!

Related Topics