Best 3 Ruby Fruit Compote Recipes
Indulge in a delectable culinary journey with our comprehensive guide to Ruby Fruit Compote, a vibrant and versatile treat that adds a burst of flavor to various desserts and dishes. This article presents a collection of meticulously crafted recipes, each showcasing unique flavor combinations and textures to tantalize your taste buds. From the classic Ruby Fruit Compote, featuring a symphony of ruby-red fruits slow-cooked in a luscious syrup, to the exotic Mango and Star Fruit Compote, bursting with tropical sweetness, we have a recipe for every palate. Discover the tangy delight of the Cherry and Orange Compote, a perfect accompaniment to hearty breakfasts and fluffy pancakes. For a refreshing twist, try the Pineapple and Mint Compote, a tropical medley infused with invigorating mint. And if you seek a luscious topping for your ice cream or yogurt, the Strawberry and Raspberry Compote offers a vibrant and fruity explosion. Embark on this culinary adventure and elevate your desserts and dishes with the captivating flavors of Ruby Fruit Compote.
Check out the recipes below so you can choose the best recipe for yourself!
EASY FRUIT COMPOTE
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
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
RUBY FRUIT COMPOTE
This is a very good fruit dessert , you can also use this as a topping on cakes or on ice cream ..Yummy
Provided by Karla Everett @Karla59
Categories Fruit Desserts
Number Of Ingredients 7
Steps:
- Drain the cherries and reserve the syrup ; Add enough water to the syrup to equal 1-1/4 cups.
- Blend sugar , cornstarch and the salt in a saucepan ; Add reserved syrup ; Cook and stir until thick and bubbling.
- Add lemon juice and stir in the cherries and strawberries ; Chill thoroughly.
- Spoon into your fanciest sherbet/ice cream glasses and top with a dollop of the sour cream.
OLD-FASHIONED FRUIT COMPOTE
A perfect partner for your Christmas goose, this warm and fruity side dish can simmer while you prepare the rest of your menu, or make it a day ahead and reheat before serving. -Shirley A. Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Time 1h15m
Yield 8 cups.
Number Of Ingredients 10
Steps:
- Drain pineapple, peaches and oranges, reserving the juices; set drained fruit aside. In a Dutch oven, combine fruit juice, dried fruits, lemon zest strips and cinnamon stick. Bring to a boil. Reduce heat; cover and simmer until dried fruit is tender, about 30 minutes. Add reserved canned fruit and cherries; heat just until warmed through. Serve warm or at room temperature.
Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.
Tips:
- Choose the Right Fruit: Select ripe, flavorful fruits for the best results. Consider using a variety of colors and textures for an appealing compote.
- Adjust Sweetness: Taste the compote as it simmers and adjust the sugar or honey to your desired sweetness level.
- Use Spices and Herbs: Enhance the flavor of the compote by adding spices like cinnamon, nutmeg, or ginger, or herbs like mint or basil.
- Control the Liquid: Add just enough liquid to cover the fruit, as excessive liquid can result in a watery compote.
- Cook Gently: Simmer the compote over low heat to prevent burning and preserve the fruit's texture.
- Cool and Store Properly: Allow the compote to cool completely before storing it in an airtight container in the refrigerator for up to 5 days.
Conclusion:
Creating a delicious and versatile ruby fruit compote is an easy and rewarding process. By following these tips and experimenting with different fruits and flavors, you can create a unique compote that complements various dishes. Whether you enjoy it as a topping for pancakes, yogurt, or ice cream, or as a filling for pies and tarts, this compote is sure to delight your taste buds. So, gather your ingredients, put on your apron, and embark on a culinary journey to create a ruby red fruit compote that will impress your family and friends.
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