Best 6 Contest Winning Hot Fruit Compote Recipes

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In the realm of culinary artistry, where flavors dance and aromas weave their magic, lies a delightful creation known as "contest winning hot fruit compote". This extraordinary concoction transports taste buds to a realm of pure bliss, leaving judges and foodies alike in awe of its exquisite taste and visual allure. Whether you're looking to impress at a culinary competition or simply indulge in a heartwarming dessert, this article will guide you through the steps of crafting the perfect hot fruit compote, ensuring that your creation becomes a symphony of taste and a feast for the eyes.

Here are our top 6 tried and tested recipes!

HOT FRUIT COMPOTE



Hot Fruit Compote image

Perfect for cold weather! An excellent brunch dish or side for waffles, pancakes, scones, or shortbread. Also great served warm over vanilla ice cream! For best results, use canned fruits that do not have corn syrup or other sweeteners added. Add up to 1/2 cup more brown sugar for a sweeter dish. Virgin coconut oil can be used in place of the butter.

Provided by METG

Categories     Desserts     Crisps and Crumbles Recipes     Pear Crisps and Crumbles Recipes

Time 30m

Yield 8

Number Of Ingredients 7

1 (16 ounce) can pears in juice
1 (15 ounce) can peaches in juice
1 (15 ounce) can pitted cherries in water
1 cup quick-cooking oats
½ cup brown sugar, divided
1 teaspoon ground cinnamon
2 tablespoons butter, cut in small pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  • Pour pears, peaches, and cherries with their liquids into the prepared baking dish; stir. Stir oats and 1/4 cup brown sugar together in a bowl; sprinkle over the fruit mixture. Sprinkle remaining 1/4 cup brown sugar over the oat layer. Sprinkle cinnamon over the brown sugar. Arrange butter pieces evenly over the top.
  • Bake until hot, bubbly, and slightly brown at edges, about 20 minutes.

Nutrition Facts : Calories 197 calories, Carbohydrate 41.4 g, Cholesterol 7.6 mg, Fat 3.6 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 30.9 mg, Sugar 30.9 g

CONTEST-WINNING HOT FRUIT COMPOTE



Contest-Winning Hot Fruit Compote image

"This sweet and colorful fruit compote is perfect with an egg casserole at a holiday brunch. It can bake right alongside the eggs, so everything is conveniently done at the same time," notes Joyce Moynihan in Lakeville, Minnesota.

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch     Side Dishes

Time 55m

Yield 20 servings.

Number Of Ingredients 7

2 cans (15-1/4 ounces each) sliced pears, drained
1 can (29 ounces) sliced peaches, drained
1 can (20 ounces) unsweetened pineapple chunks, drained
1 package (20 ounces) pitted dried plums (prunes)
1 jar (16 ounces) unsweetened applesauce
1 can (21 ounces) cherry pie filling
1/4 cup packed brown sugar

Steps:

  • In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar. , Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.

Nutrition Facts : Calories 193 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 3g fiber), Protein 1g protein.

HOT FRUIT COMPOTE



Hot Fruit Compote image

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Provided by BigOven Cooks

Categories     Desserts

Time 45m

Yield 6

Number Of Ingredients 7

16 oz Canned peach halves; drained
11 oz Canned mandarin oranges
1 tb Butter or margarine
2 tb Brown Sugar Packed
1/2 ts Lemon rind, grated
16 oz Canned purple plums; drained
1/2 c Mandarin orange liquid

Steps:

  • Preheat oven to 425 F (hot). Place plums and peach halves in alternate layers in 1-quart baking dish. Drain mandarin oranges; save liquid. Arrange orange over fruits in baking dish. Mix orange liquid, brown sugar, lemon rind, and fat. Pour over fruits. Bake 30 minutes or until fruit is heated through. Calories per 1/2 cup serving: About 135 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip

Nutrition Facts : Calories 68 calories, Fat 3.766 g, Carbohydrate 9.01958333333333 g, Cholesterol 4.10666666666667 mg, Fiber 0 g, Protein 0.053 g, SaturatedFat 1.25552 g, ServingSize 1 1 Serving (217g), Sodium 3.87333333333333 mg, Sugar 9.01958333333333 g, TransFat 0.173973333333333 g

HOT FRUIT COMPOTE FOR PASSOVER OR ALL YEAR ROUND



Hot Fruit Compote for Passover or all year round image

Most people like to serve compote for dessert on Passover to help alleviate the effects of the matza and because there aren't too many easy or good Passover desserts. I got this recipe from a Passover cookbook called "Let My People Eat"

Provided by Caryn Gale

Categories     Dessert

Time 40m

Yield 1 1/2 quarts

Number Of Ingredients 12

8 ounces dried apricots
8 ounces dried peaches
8 ounces dried pear halves
1/2 cup golden raisin
1 cup sugar (optional)
1 cinnamon stick
1 lemon, juice of
1 orange, juice and zest of
1 cup orange juice, ready made,not concentrate
3 cups cold water
1/2 cup blanched slivered almond (optional)
1/4 cup brandy (optional)

Steps:

  • Cut the dried fruit into bite size pieces.
  • (Some leave it whole because it looks nicer, but I find it hard to eat).
  • Place in pot with raisins, sugar if desired, cinnamon stick, lemon juice, fresh orange juice plus zest, 1 cup of orange juice, and water.
  • Cover and bring to a boil over high heat and then turn to simmer and let cook slowly for 25-30 minutes or until fruit gets soft.
  • Check to make sure the fruit mixture does not get too thick.
  • You may have to add extra orange juice or water.
  • Remove from heat.
  • Stir in brandy.
  • Allow to cool at least 2 hours to absorb the liquid.
  • Cover and refrigerate.
  • Serve warm with slivered almond garnish.

Nutrition Facts : Calories 1566.9, Fat 4.2, SaturatedFat 0.4, Sodium 59.5, Carbohydrate 405.8, Fiber 30.1, Sugar 222.5, Protein 19.9

FRUIT COMPOTE



Fruit Compote image

Provided by Barbara Kafka

Categories     one pot, appetizer, dessert

Time 19m

Yield 5 cups; 6 servings

Number Of Ingredients 11

2 Anjou pears, firm not ripe, 7 ounces each, peeled, cored and cut into 1-inch pieces
2 firm peaches, 5 ounces each, pitted and cut into 1-inch pieces
3 plums, 3 ounces each, halved, pitted and cut into 1-inch pieces
1/4 cup granulated sugar
2 tablespoons orange juice
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
1 vanilla bean, split lengthwise and cut across into two pieces
6 ounces sweet cherries, pitted
1/2 pint fresh raspberries
1/2 pint fresh strawberries, hulled and cut into quarters

Steps:

  • Stir together pears, peaches, plums, sugar, orange juice, lemon juice, lemon zest and vanilla bean in a 2 1/2-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 9 minutes, stirring once.
  • Remove from oven and uncover. Add cherries, raspberries and strawberries; re-cover and cook at 100 percent power for 2 minutes longer.
  • Remove from oven and uncover. Stir gently and allow to stand, covered, for 5 minutes.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 0 grams, Carbohydrate 38 grams, Fat 1 gram, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 30 grams

SUMMER FRUIT COMPOTE



Summer Fruit Compote image

I cut this recipe out of the newspaper last summer and have made it once, using Cointreau as the liquor and blackberries. I served it with pound cake and ice cream and it was wonderful. Easy to fix when you've already got the grill up and going. You can just throw these packets on while the burgers are cooking.

Provided by HappyMommy1422

Categories     Dessert

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

4 plums, thinly sliced
2 nectarines, thinly sliced
1 cup blueberries or 1 cup blackberry (or a combination)
1/4 cup fruit liqueur (Cointreau, Framboise or Chambord)
sugar

Steps:

  • Prepare a low fire in the grill.
  • Divide the fruit between 2 squares of heavy-duty foil.
  • Drizzle each with 2 tablespoons of liqueur.
  • Seal tightly into packets so no liquid or steam will escape.
  • Grill the packets, turning once, 15 to 20 minutes.
  • Open carefully over a bowl; the fruit will have formed a syrup.
  • Sprinkle with sugar to taste.
  • Serve warm or let sit for an hour so flavors will intensify.
  • Serves 2 on its own, 4 if used as an ice cream topping.

Nutrition Facts : Calories 447.5, Fat 1.2, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 36.8, Fiber 8.2, Sugar 26.5, Protein 3.1

Tips for Making the Best Hot Fruit Compote:

  • Choose ripe, flavorful fruit. This will ensure that your compote is packed with flavor. Choose fresh, seasonal fruit whenever possible.
  • Use a variety of fruits. This will give your compote a more complex flavor and texture. Some good combinations include berries, stone fruits, citrus fruits, and tropical fruits.
  • Add some spices and herbs. These can help to enhance the flavor of the fruit and create a more interesting compote. Some good choices include cinnamon, nutmeg, ginger, cardamom, cloves, and mint.
  • Sweeten the compote to taste. You can use sugar, honey, maple syrup, or another sweetener. Start with a small amount and add more to taste.
  • Cook the compote until the fruit is softened and the liquid has thickened. This will usually take about 15-20 minutes. Be careful not to overcook the fruit, or it will become mushy.
  • Let the compote cool slightly before serving. This will allow the flavors to meld together and the compote to thicken even more.

Conclusion:

Hot fruit compote is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover fruit. With so many different variations to choose from, there's sure to be a compote recipe that everyone will love. So next time you're looking for a quick and easy dessert or a healthy snack, give hot fruit compote a try. You won't be disappointed.

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