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Banana Compote Recipes

Compotes

 
Banana Compote
Ingredients:

1 1/2 cups orange juice
1/4 cup lemon juice
1/4 cup maple syrup
2 tablespoons brown sugar
1/4 cup unsalted butter
2 large bananas, sliced
Cooking Instructions:
In a stainless steel pot combine the orange and lemon juice and boil for 15 minutes. Reduce the heat to medium and add the maple syrup and brown sugar. Stir until the sugar has dissolved. Remove from the heat and whisk in the butter. Cool slightly and add the sliced bananas. Keep warm but do not boil again.
Apple and Banana Compote
Ingredients:
1-2 oranges or tangerines
2-3 apples, peeled and diced
2-3 bananas, peeled and sliced
Elderberry juice or concentrate, if desired
Chopped coconut, fresh or unsweetened dried
Cooking Instructions:
Peel the oranges while holding over the serving dish to let the juices run in. Cut oranges into chunks. Peel, dice and slice remaining fruits and place into the bow, tossing with the juice just to coat. Sprinkle on elderberry juice if available and top with coconut.
Banana Fruit Compote
Ingredients:

1 cup apricot nectar, divided
Dash to 1/8 teaspoon ground cloves
Dash to 1/8 teaspoon ground cinnamon
1 tablespoon cornstarch
2 tablespoons lemon juice
1 firm banana, cut into 1/2-inch slices
4 fresh strawberries, sliced
1 kiwifruit, halved and thinly sliced
Cooking Instructions:
In a saucepan, bring 3/4 cup apricot nectar, cloves and cinnamon to a boil. Combine cornstarch and remaining apricot nectar until smooth; gradually whisk into nectar mixture. Return to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Remove from the heat; stir in lemon juice. Cool. Stir in the banana, strawberries and kiwi. Cover and refrigerate for at least 1 hour before serving.
Apricot and Banana Compote
Ingredients:

225 g/8 oz ready-to-eat dried apricots

300 ml/1/2 pt unsweetened orange juice
150 ml/1/4 pt unsweetened apple juice
1 teaspoon ground ginger
3 bananas, sliced
Cooking Instructions:
Put the apricots in a saucepan with the fruit juices and ginger and stir. Cover, bring to the boil and then simmer gently for 10 minutes, stirring occasionally. Set aside to cool, leaving the lid on. Once cool, stir in the sliced bananas. Spoon the fruit and juices into a large serving dish. Serve immediately.
Fruit Compote
Ingredients:
1/4 c. sugar
3/4 c. water
1 cinnamon stick, about 3 inches long
3 or 4 strips lemon peel
3 or 4 strips orange peel
1 c. orange sections
4 tsp. lemon juice
2 med. apples, cored and sliced thin
2 bananas, sliced
1 pear, cored and cut in chunks
Cooking Instructions:
In small saucepan, simmer uncovered the sugar, water, cinnamon and peels 8 minutes; cool. Strain into serving bowl. Discard cinnamon and peels, stir in remaining ingredients; toss well; cover and chill.
Mango and Banana Compote
Ingredients:

1 large ripe mango
1 large ripe banana
1 tablespoon (15 ml) fresh lemon juice
Cooking Instructions:
Carefully peel mango, cutting the flesh into uniform bite-sized pieces, discarding the pit. Peel and slice the banana. Combine the mango, banana, and lemon juice. Divide between 4 dessert dishes and serve.
Plum and Banana Compote
Ingredients:
500 g (1 lb) plums
300 ml (1/2 pint) water
75 g (3 oz) sugar
4 tablespoons red wine or orange juice
2 small bananas
15 g (1/2 oz) flaked almonds
Cooking Instructions:
Wash and wipe the plums, then halve them and remove the stones. Put the water and sugar into a heavy-based saucepan and heat very gently until the sugar has dissolved, stirring occasionally. Bring the syrup slowly to the boil, without stirring, then boil for 2 - 3 minutes. Carefully add the plums to the hot syrup; allow it to bubble up over them, then reduce the heat and cook the plums gently until they are just tender when pierced with a fine skewer.  Using a slotted spoon, transfer the plums to a serving bowl. Add the wine to the syrup and boil rapidly until thickened and reduced by about half. Remove from the heat and allow to cool for a few minutes, then pour over the plums. Leave until completely cold. Just before serving, peel the bananas and cut diagonally into slices. Fold gently into the plums, then sprinkle the flaked almonds over the top. Serve at once or the bananas will discolor.
 

Compotes

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