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Raspberry Compote Recipes

Compotes

 
Raspberry Compote 1
Ingredients:

3/4 lb. raspberries
1/2 cup sugar
2 tsp. lemon juice
1 cup lowfat vanilla yogurt
Cooking Instructions:
Combine all ingredients, except yogurt, in a heavy saucepan over medium heat. Cover and simmer 5-7 minutes or until sauce is formed. Serve berries with a dollop of vanilla yogurt.
Raspberry Compote 2
Ingredients:

Pinch caster sugar
2 basil leaves
½ vanilla pod, split and seeds scraped out
50 ml/2 fl oz red wine
75 g/3 oz fresh raspberries
Cooking Instructions:
Put all the compote ingredients in a small saucepan and bring to the boil. Turn the heat down and simmer gently for 8 minutes. Remove from the heat and allow to cool slightly.
Apricot and Raspberry Compote
Ingredients:

1 cup sugar
2/3 cup water
3 tablespoons fresh lemon juice, to taste
4 teaspoons fresh gingerroot, peeled and finely julienned
6 fresh apricots, quartered
1 cup raspberries
2 tablespoons sliced almonds, toasted lightly
Mint sprigs, for garnish
Cooking Instructions:
In a small saucepan stir together the sugar, water, lemon juice and the gingerroot 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 the are just tender. Stir in the raspberries gently, poach the mixture for 1 minute, and divide it between 4 bowls. Sprinkle the compote with the almonds, garnish it with the mint, and serve it warm or at room temperature.
Apricot Raspberry Compote
Ingredients:

1/2 c. sugar
1 tbsp. bourbon
6-7 apricots
1 c. raspberries
1/8 tsp. nutmeg
1/2 c. vanilla yogurt
Cooking Instructions:
Combine the sugar and 1/2 cup water in a microwaveable bowl. Microwave on high 4 minutes or until sugar dissolves. Stir in bourbon and let cool. Halve and pit apricots. Toss apricots, raspberries and cooled syrup together. Stir the nutmeg into the yogurt. Serve the fruit topped with yogurt.
Cranberry-Raspberry Compote
Ingredients:

1 12-ounce package frozen unsweetened raspberries, thawed
1 cup fresh cranberries or frozen, thawed
3/4 cup (packed) golden brown sugar
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon vanilla extract
Cooking Instructions:
Combine all ingredients except vanilla in heavy medium saucepan. Simmer over medium heat until cranberries burst and mixture thickens, stirring occasionally, about 10 minutes. Remove from heat. Cool slightly. Stir in vanilla. Cool to room temperature. Cover and refrigerate until cold, at least 6 hours.
Raspberry and Blueberry Compote
Ingredients:

1 1/2 c Raspberries (about 9 oz.)
1 1/2 c Blueberries (about 9 oz.)
1 c Sugar
1/2 c Grand Marnier
2 ts Freshly grated orange zest 3 tb Cornstarch
1/2 c Water
Cooking Instructions:
In a heavy saucepan cook berries and sugar over moderately high heat, stirring until sugar is dissolved. Add Grand Marnier and zest and cook, stirring occasionally, until mixture just comes to a boil. While mixture is coming to a boil, in a small bowl dissolve cornstarch in water and stir in berries. Simmer compote, stirring, 3 minutes, or until slightly thickened and cool. Serve compote warm or chilled. 
Gingered Poached Apricot And Raspberry Compote
Ingredients:

1/3 c Sugar
1/3 c Water
1 1/2 tb Fresh lemon juice
2 ts Fine julienne strips of ginger root
3 Fresh apricots; quartered
1/2 c Raspberries
1 tb Sliced almonds, toasted
Mint sprigs for garnish
Cooking Instructions:
In a small saucepan stir together the sugar, the water, the lemon juice, and the gingerroot 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.
Pear and Raspberry Compote
Ingredients:

2 lg Pears, peeled, cored and sliced
8 oz Raspberries, use frozen if of season
2 tb Concentrated apple juice
1/4 ts Vanilla essence
1 sm Cart Greek yoghurt
2 tb Pumpkin seeds, toasted
Cooking Instructions:
Place the fruit, apple juice and vanilla essence in a small pan. Bring to the boil, then simmer for 15-20 minutes until the pears are just soft. Leave to cool then chill. To serve with yoghurt and pumpkin seeds.
Rainbow Compote
Ingredients:

1/2 c. honey
1 tbsp. candied ginger, finely snipped (optional)
4 oranges, peeled & sliced crosswise
1 1/2 c. honeydew melon, cubed
1 1/2 c. halved strawberries
2 tbsp. lemon juice
1 tsp. orange peel, finely shredded
1 1/2 c. blueberries
1 1/2 c. fresh pineapple
1 1/2 c. raspberries
Cooking Instructions:
Combine honey, lemon juice, ginger, and orange peel. Pour over orange slices in bowl; cover and refrigerate several hours or overnight. Chill remaining fruits. Drain oranges, reserving dressing. Arrange orange slices in bottom of compote. Top with a layer of blueberries, a layer of pineapple, a layer of raspberries, a layer of melon cubes, and a layer of strawberries. Pour the reserved dressing over fruit.
Rhubarb Raspberry Compote
Ingredients:

1 cup sugar
1 1/2 pounds fresh (or thawed frozen) rhubarb
9 ounces fresh (or thawed frozen) raspberries
Cooking Instructions:
In a 4-quart saucepan over medium heat, bring 1/2 cup water, 1 cup sugar, and 1 1/2 pounds fresh (or thawed frozen) rhubarb, sliced into 1-inch-thick pieces, to a simmer. Cook until the rhubarb is tender and starting to fall apart, 6 to 8 minutes. Remove from heat. Fold in 9 ounces fresh (or thawed frozen) raspberries. Let stand until the mixture thickens, about 10 minutes. Serve.
Rhubarb, Raspberry and Strawberry Compote
Ingredients:

300 g finely chopped rhubarb, peeled if thick and string
150 g raspberries
300 g strawberries, hulled and quartered
1 vanilla pod, cut in half
150 g caster sugar (add more or less according to taste)
100 ml water
Cooking Instructions:
Place all the ingredients in a saucepan over a moderate a heat and bring it to a simmer. Reduce the heat to low and leave it gently simmer for 20 minutes, stirring regularly. The fruit should have collapsed down to a rough puree texture. Remove it from the heat, take out the vanilla pod and split it open scraping the seeds into the compote. Serve hot or cold or alternatively place it in sterilised jars and store in the fridge for up to 2 weeks.
 

Compotes

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