RASPBERRY COMPOTE RECIPE - FOOD.COM
This makes a great addition to vanilla ice cream for a treat, or on pancakes or waffles as a syrup. Recipe from the chef at Wildflower Restaurant at Snowbird Ski Resort.
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Bring water to boil.
- Add raspberries and sugar.
- Allow to boil until desired thickness, 25-45 minutes.
- If compote is not thick enough and a cornstarch and water slurry.
- Serve over ice cream, pancakes, or waffles.
- May use strawberries, blueberries, peaches, mangoes, or apples, or a combination in place of raspberries.
Nutrition Facts : Calories 117, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 4.2, CarbohydrateContent 29.6, FiberContent 2.5, SugarContent 26.7, ProteinContent 0.5
CRANBERRY COMPOTE RECIPE: HOW TO MAKE IT
This best-of-the-season dish adds to the beauty and bounty of any holiday spread. Whether served warm or cold, it's a delectable fruity treat for the taste buds as well as for the eyes when it's presented in a clear glass bowl. -Carole Dishman, Hampton, Virginia
Provided by Taste of Home
Categories Side Dishes
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 6 cups.
Number Of Ingredients 12
Steps:
- In a saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until cranberries pop and apples are tender. Add the peaches and apricots; heat through. Stir in pecans; serve warm or chilled. Store in the refrigerator.
Nutrition Facts : Calories 255 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 202mg sodium, CarbohydrateContent 51g carbohydrate (44g sugars, FiberContent 4g fiber), ProteinContent 2g protein.
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From recipes.sainsburys.co.uk
Total Time 240 minutes
Calories 500 calories per serving
Line the base of a 20cm loose-bottomed round cake tin with greaseproof paper. Melt the butter in a saucepan and stir in the crushed biscuits. Stir until well coated in the butter. Tip the biscuit mixture into the base of the prepared tin and spread out. Pack the biscuit crumb into the base with a spoon and chill for 5 minutes.
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Reviews 4.7
Total Time 4 hours 20 minutes
Category Trifles
Calories 287.5 calories per serving
- Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.
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From tasteofhome.com
Reviews 5
Total Time 55 minutes
Category Breakfast, Brunch, Lunch, Side Dishes
Calories 193 calories per serving
- 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.
CONTEST-WINNING HOT FRUIT COMPOTE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 55 minutes
Category Breakfast, Brunch, Lunch, Side Dishes
Calories 193 calories per serving
- 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.
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