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Prune Compote Recipes

Compotes

 
Prune Compote
Ingredients:

15 Pitted prunes
1/2 Water
1/2 Sugar
1 1/2 Cornflour
A little cold water
Creme fraiche
Cooking Instructions:
To make the compote, bring the prunes, water and sugar to the boil and simmer until the fruit is tender - about 15 minutes. Remove from the heat. Stir the cornflour into the cold water and add to the prunes. Simmer until thickened, then chill.
Fig, Apricot and Prune Compote
Ingredients:

440 g fesh or frozen figs
200 g dried apricots
200 g prunes
2 TBLSP sugar
1 tsp vanilla
1 tsp cinnamon
0.5 cup water
Cooking Instructions:
Snip apricots and prunes in half, quarter figs. Add all plus about .5 cup water or apple juice, cinnamon, and sugar to saucepan. Cook gently til compoted, about 15 minutes.
Prune and Apricot Compote
Ingredients:

225 g/8 oz Prunes, stoned
600 ml/20 fl.oz. hot strong Tea
225 g/8 oz Dried Apricots
4 tbsp Sugar
4 tbsp Sherry (check manufacture)
1/2 orange, thinly sliced
White Grapes
2 tbsp Toasted Flaked Almonds

Cooking Instructions:
Place the prunes in a bowl and pour over the tea. Place the apricots in a separate bowl and cover with 425ml/15 fl.oz. hot water. Cover and leave to soak for 8 hours or overnight. Turn the prunes and their soaking liquid into a saucepan. Add sugar to taste and simmer for 10 minutes or until the prunes are tender and the syrup has thickened slightly. At the same time, turn the apricots and their soaking liquid into another saucepan and simmer for 15-20 minutes until tender. Using a slotted spoon, transfer the prunes and apricots to a glass serving dish. Sprinkle over the the port or dry sherry, then spoon over a little of the cooking liquids. Cover and leave until cold, then chill in the fridge for at least 1 hour or  until required.
Pear and Prune Compote
Ingredients:

750 g peeled, diced pears
250 g prunes
100 g walnuts
300 ml sugar
Cinnamon stick
2 bay leaves
375 ml dry red wine
Cooking Instructions:
Cook all ingredients together very gently until pears are tender. Cool, cover and stand for a day before serving.
Fruit Compote
Ingredients:

1 cup dried prunes
Water to cover
1 cup canned peaches, drained
1 cup canned pears, drained
1 cup canned apricots, drained
3 cups applesauce
2 tablespoons lemon juice
1 tablespoon grated lemon peel
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
Cooking Instructions:
Place dried prunes in the slow cooker with wtaer and set cooker on high. Cook for 1 hour or until prunes are soft. Drain off water and add remaining ingredients. Set cooker on low and cook 2-3 hours. Taste and adjust seasonings.
 

Compotes

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