Elite life

Strawberry Compote Recipes


Strawberry Compote 1

1/4 cup caster sugar
150 g strawberries (fresh or frozen)
Cooking Instructions:
Place sugar an 2 tablespoons of cold water in a small saucepan and stir over low heat until sugar dissolves. Increase heat to high and bring mixture to the boil. Cook for 3 minutes or until mixture thickens slightly. Remove from heat and stir in strawberries. Set aside.
Strawberry Compote 2

3 pints fresh strawberries, washed,patted dry and sliced
1 cup sugar
1/2 cup Grand Marnier or 2 tablespoons lemon juice
Cooking Instructions:
In a non-reactive saucepan, over medium heat, combine 2 pints of the strawberries, sugar and liquor. Bring the liquid to a boil, reduce the heat to medium and simmer until the fruit is soft, about 8 to 10 minutes. Remove from the heat and cool. In a food processor, fitted with a metal blade, puree the strawberries until smooth. Turn into a mixing bowl, and add the remaining sliced strawberries. Mix well.
Strawberry Compote 3

3 quarts strawberries, halved if large
1/4 cup pure maple syrup
3 tablespoons Grand Marnier
Cooking Instructions:
In a large bowl, toss the strawberries with the maple syrup and Grand Marnier. Let stand at room temperature, stirring often, for at least 1 hour or refrigerate for up to 4 hours.
Strawberry-Apricot Compote

1/2 cup orange marmalade
1/4 cup chopped fresh strawberries
1/4 cup peeled, chopped fresh apricots
Cooking Instructions:
Cook marmalade with 3 tbsp water in a medium saucepan over low heat, stirring often, until marmalade melts. Add fruit and cook until it begins to soften, 3 to 4 minutes. Remove from heat and cool completely, stirring occasionally.
Strawberry-Mango Compote

2 cups ripe chopped mangoesor a 26 oz jar, drained and chopped
2 cups fresh strawberries, sliced
1/2 cup lowfat vanilla yogurt
1/8 teaspoon ground cinnamon
Dash of ground nutmeg
Cooking Instructions:
Peel the mango with a paring knife. Cut a small slice off the stem end. Stand the mango on its cut end, a narrow side facing you. Cut one side of flesh off the pit, making a vertical slice about 1/2-inch from the center so the knife clears the pit. Repeat on other 3 sides. Now slice, dice, chop or puree. Combine strawberries and mango in a medium bowl; toss gently. Cover and chill thoroughly. Combine yogurt, cinnamon and nutmeg; stir well. Chill.
Strawberry Rhubarb Compote 1

1 cup granulated sugar
2 tablespoons honey
1/4 cup water
1 teaspoon finely grated orange peel
2 1/2 cups fresh rhubarb sliced in 1-inch pieces
Several fresh strawberries
Whipped topping or whipped cream
Cooking Instructions:
In a medium saucepan, combine sugar, honey, water, and orange peel. Bring to a boil; simmer for 8 minutes. Add rhubarb and bring to a boil slowly. Simmer for 3 minutes, until rhubarb pieces are soft but still intact and somewhat translucent. Chill. Serve with sliced fresh strawberries and whipped topping, if desired.
Strawberry Rhubarb Compote 2

3 cup Chopped rhubarb (green or pink, it doesnt matter)
1 cup Chopped strawberries
¼ cup sugar or so
½ cup water or so
Cooking Instructions:
In a heavy-bottomed saucepan, combine rhubarb, sugar and water. Bring to simmer, then turn heat very low. Cook without stirring for several hours. When the rhubarb is very soft, add the strawberries and cook for another hour or so. Stir gently. Add more sugar if needed. Serve warm or cold.
Strawberry and Rhubarb Compote 1

6 rhubarb stalks
200 g sugar
1 tsp of vanilla essence
2 tbsp of water
1.5 kg of strawberries
3 cloves
1 small cinnamon stick
Cooking Instructions:
Cut six rhubarb stalks into 3cm lengths and simmer with 200 g sugar, a teaspoon of vanilla essence and 2 tbsp of water till the rhubarb pieces soften. This should take about 10 minutes, depending on the thickness of the rhubarb stalks. Add 1kg of strawberries (cut in quarters) with three cloves and a small cinnamon stick. Simmer for another 10 minutes. Remove from the heat, add 500 g of strawberries (again cut into quarters), mix well and allow the mixture to cool. Store in a sealed container in the refrigerator till needed.
Strawberry and Rhubarb Compote 2

1 qt. strawberries
2 1/2 c. rhubarb
1 5/8 c. water
4 1/2 c. sugar
1 tsp. cornstarch
1 tbsp. cold water
Cooking Instructions:

Wash fruit, cook the rhubarb in water with the sugar, low heat. When soft take out rhubarb, boil strawberries 2 minutes in same water; take out, arrange with rhubarb in layers in bowl. Stir the cornstarch with cold water until smooth. Stir into hot juice and boil 2 minutes, stirring constantly. Pour over fruit. Serve hot or cold.
Rhubarb and Strawberry Compote

1 1/2 pounds rhubarb stalks, ends trimmed and sliced into 1/2-inch pieces
1/4 cup freshly squeezed orange juice (from 1 medium orange)
4 teaspoons minced lemongrass (from a 3-inch piece)
3/4 cup granulated sugar
1 pound (about 3 cups) strawberries, hulled and quartered
1 vanilla bean, split and scraped, pod and seeds reserved or 1 teaspoon vanilla extract
Cooking Instructions:
Combine rhubarb, orange juice, lemongrass, and 1/2 cup of the sugar in a medium nonreactive bowl; toss to coat the rhubarb, and set aside to macerate for 10 to 15 minutes. Meanwhile, toss remaining 1/4 cup sugar with strawberries, empty vanilla pod, and vanilla seeds in a small bowl until strawberries are well coated; let macerate at least 10 minutes. Transfer rhubarb mixture to a medium saucepan over medium heat. Cook, stirring occasionally, until mixture starts to bubble and rhubarb releases its juices, about 5 minutes. Reduce heat to medium low, cover pan, and simmer, stirring occasionally, until rhubarb "melts" and breaks apart, about 5 minutes. Stir strawberry mixture into rhubarb and simmer uncovered for an additional 5 minutes. (Don't stir too often, as you want the strawberries to hold their shape.) Remove from heat, discard vanilla pod, and set aside to cool. Compote can be served at room temperature or chilled; store leftovers in a covered container in the refrigerator.
Rhubarb-Strawberry Compote

1 1/2 pounds strawberries
1 1/2 pounds fresh rhubarb
About 3/4 cup sugar
2 teaspoons cornstarch
1 vanilla bean
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
Cooking Instructions:
Rinse and stem strawberries; cut each in half lengthwise. Rinse rhubarb well; trim off and discard ends. Slice stalks crosswise into 3/4-inch pieces. In a 3- to 4-quart pan, mix 3/4 cup sugar and cornstarch. Add berries and crush with a potato masher. Cut vanilla bean in half lengthwise and scrape seeds into pan. Add vanilla pod, orange peel, cinnamon, and rhubarb. Cover and cook over medium heat, stirring occasionally, until rhubarb is soft when pierced, 15 to 20 minutes. Taste, and add more sugar if desired. Remove vanilla pod.
Rhubarb, Raspberry and Strawberry Compote

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.
Rhubarb, Strawberry and Mango Compote

1 1/2 pounds Rhubarb, cut into half inch lengths
1 cup sugar
1/8 teaspoon cloves, ground
1 large organic oranges grated zest and juice
1 pint organic strawberries, sliced in half (or left whole if small)
1 Ataulfo mango, peeled and cut sliced into small pieces
Cooking Instructions:
Toss the rhubarb with the sugar, cloves, orange zest and juice, then place in a wide skillet or pot.  Cook over medium heat, stirring occasionally. As soon as the rhubarb is tender - so some pieces will have fallen apart while others are still whole - transfer it to a bowl and stir in the strawberries and mango. Toss gently, then cover and chill.
Strawberry-Mango Margarita Compote
2 cups halved or quartered hulled strawberries
2 cups diced mango (2 small or 1 large)
2 tablespoons sugar, or to taste, plus more for dipping
1 teaspoon freshly grated lime zest
2 tablespoons lime juice
1 1/2 tablespoons tequila
1 1/2 tablespoons Triple Sec or other orange liqueur
Cooking Instructions:
Place strawberries, mango, sugar, lime zest, lime juice, tequila and liqueur in a large bowl; toss gently to combine. Let stand for 20 minutes for the flavors to meld. If desired, serve in margarita glasses: rub the rims with additional lime juice and dip in sugar, then spoon in compote.
Delightful Fruit Compote
2 medium ripe peaches, sliced
1 cup fresh or frozen blueberries
1 cup quartered fresh strawberries
2 kiwifruit, peeled and sliced
3/4 cup seedless red or green grapes
3 tablespoons apple jelly
4 teaspoons water
Cooking Instructions:
In a bowl, combine the peaches, berries, kiwi and grapes. In a microwave-safe bowl, combine the jelly and water. Microwave, uncovered, on high for 45 seconds or until jelly is melted; stir until smooth. Drizzle over fruit.
Mai Tai Compote

1 md Dole fresh pineapple
1 Orange, peeled and sliced
1 Kiwi fruit, peeled
1 c Strawberries, halved
1/2 c Seedless red grapes
1/4 c Fresh lime juice
3 tb Honey
1 tb Light rum
1 tb Orange flavored liqueur
1/2 ts Grated lime peel
1 Firm Dole banana
Cooking Instructions:
Cut pineapple lengthwise through crown. Remove fruit with curved knife, leaving shells intact. Trim off core and cut fruit into chunks. In large bowl, combine pineapple, orange, kiwi, strawberries and grapes. To make dressing, in a 1-quart measure, combine remaining ingredients, except banana. Pour dressing over fruit. Toss gently to coat. Refrigerate, covered, 1 hour. Just before serving, slice banana into fruit salad. Toss gently. Spoon salad into pineapple shells and serve.


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