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Raisin Compote Recipes

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Raisin Compote
Ingredients:

¾ cup golden raisins (4 ounces or 120 grams)
½ cup sugar
3 cups of water
3-4 cloves, optional
Cooking Instructions:
Mix the sugar and water, and bring to boil. Rinse the raisins and add to boiling water with cloves. Lower heat, and simmer for about 30 minutes until the raisins are plump. Remove cloves. Serve at room temperature or chilled.
Apple Raisin Compote
Ingredients:
1/4 cup butter or margarine
3 tart apples, peeled and sliced
1/2 cup firmly packed brown sugar
2 tablespoons brandy or water
1/2 teaspoon ground allspice
1/2 cup golden raisins
Cooking Instructions:
In large skillet melt butter. Add apples. Cook and stir until apples are crisp-tender, 3 minutes. Remove apples from pan. Add brown sugar, brandy and allspice. Cook until sugar dissolves and mixture is bubbly. Return apples to pan. Stir in raisins. Cook until heated through. Serve warm in Meringue Shells, if desired.
Honey-Raisin Compote
Ingredients:

3/4 cup dark raisins
1/4 cup red wine vinegar
1 cup rich chicken or duck stock, preferably homemade
1 tablespoon unsalted butter
1 medium shallot, minced
2 tablespoons honey
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
Six 10-ounce Pekin duck breast halves
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Cooking Instructions:
In a small bowl, cover the raisins with the vinegar and 1/2 cup of the stock and let stand for 10 minutes. Melt the butter in a medium sauce-pan. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the raisin mixture along with the honey and herbs and simmer until  syrupy, about 5 minutes. Let cool, then transfer to a blender and coarsely puree. Using a sharp paring knife, score the duck skin in a shallow crosshatch pattern, spacing the cuts about 3/4 inch apart. Heat the olive oil in 2 medium skillets until shimmering. Add the duck breasts, skin side down, and cook over moderate heat until the skin is deep golden, about 15 minutes; spoon off the rendered fat as it accumulates in the skillets. Season the duck breasts with salt and pepper, turn and cook until browned on the bottom and an instant-read thermometer inserted in the thickest part registers 135°, about 12 minutes longer. Transfer the duck breasts to a cutting board and let rest for 5 minutes. Meanwhile, wipe out the skillets. Add the remaining 1/2 cup of chicken stock to 1 of the skillets and cook over moderate heat, scraping up any browned bits from the bottom of the pan. Scrape the pan sauce into the second skillet and cook over moderate heat, scraping up any browned bits from the bottom of the pan. Stir in the raisin puree and cook over moderate heat just until thickened, about 1 minute. Season the sauce with salt and pepper and transfer to a small bowl. Thickly slice the duck breasts on the diagonal and arrange on plates. Spoon the raisin compote alongside and serve.
Raisin Compote with Rosemary and Thyme
Ingredients:

1 cup Golden raisins (7 oz)
1 cup Dark raisins (7 oz)
1 cup Juice from 3 to 4 oranges
¼ cup Juice from 1 to 2 lemons
¼ cup Sugar
1 teaspoon Cayenne pepper
1½ teaspoon Rosemary; minced
1½ teaspoon Thyme; minced
1 teaspoon Sage; minced
¼ cup Parsley; minced
Salt and pepper
Cooking Instructions:
Bring first six ingredients, with 1 1/2 cups water, to a simmer in a medium-size, heavy-bottomed saucepan over medium heat. Reduce heat to low and simmer, stirring frequently, until raisins plump, about 15 minutes. Add next four ingredients; simmer to blend flavors, about 5 minutes. Cool to room temperature, season to taste with salt and pepper, then refrigerate. Serve chilled.
 

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