Enjoy the delicious and healthy combination of apples, persimmons, and ginger in this gingeree apple persimmon compote recipe. This delectable treat is not only a culinary delight but also a nutritious addition to your diet, offering an array of vitamins, minerals, and antioxidants. Whether you're looking for a sweet and tangy dessert or a flavorful accompaniment to your breakfast or brunch, this compote is sure to impress with its vibrant colors and irresistible taste.
Here are our top 6 tried and tested recipes!
APPLE COMPOTE
Provided by Sunny Anderson
Categories dessert
Time 18m
Yield about 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a saucepot on medium-high heat, add the apples, orange juice, lemon juice, brown sugar and nutmeg. Simmer over medium heat until the apples are tender and the juices are thickened to a thin syrup, 10 to 12 minutes. Season with a pinch of salt.
GINGERED APPLE-PERSIMMON COMPOTE
This warm, sweet compote is a great accouterment to pork and possibly a Christmas turkey. It can also be served warm over a scoop of vanilla ice cream for the daring. Happy holidays!
Provided by taemee
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat mashed persimmons in a saucepan over medium heat. Stir apple, brown sugar, cinnamon, ginger, lemon juice, and lemon zest into persimmons. Bring mixture to a boil, reduce heat to medium-low, and simmer until sauce is desired consistency and flavors blend, 10 to 15 minutes.
Nutrition Facts : Calories 67.6 calories, Carbohydrate 18.1 g, Fat 0.1 g, Fiber 1.6 g, Protein 0.4 g, Sodium 1.7 mg, Sugar 6.1 g
ROASTED APPLE AND PEAR COMPOTE WITH CANDIED GINGER
This comforting compote should be served warm. If you do want a little indulgence, add a dollop of crème fraîche to each serving.
Provided by Martha Rose Shulman
Categories dessert, side dish
Time 2h
Yield Serves six
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Butter a baking dish large enough to accommodate all of the fruit. Fill a bowl with water, and add 1 tablespoon of the lemon juice. As you prepare the fruit, put it into the water. When all of the fruit is peeled and sliced, drain and toss with the remaining lemon juice in the baking dish.
- Combine the apple juice, raisins, ginger, agave syrup, cinnamon, nutmeg and whisky in a small saucepan, and bring to a simmer. Remove from the heat, and pour over the fruit.
- Place in the oven, and bake 1 to 1 1/2 hours until the fruit is very soft. Stir gently every 10 to 15 minutes to keep all the fruit moist. Serve warm.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 0 grams, Carbohydrate 46 grams, Fat 1 gram, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 35 grams
PERSIMMON COMPOTE
Having a stash of this make-ahead spiced fruit topping in the fridge is like money in the bank. Use it to gussy up your favorite ice cream.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Bring wine, sugar, star anise, cinnamon, and a pinch of salt to a boil in a saucepan. Reduce heat; simmer until thickened, about 7 minutes. Add persimmons. Simmer, covered, until tender, about 20 minutes. Transfer fruits to a bowl using a slotted spoon. Cook syrup until reduced by half, about 5 minutes. Pour over persimmons. Let cool. Refrigerate until chilled (up to 2 days). Serve over ice cream.
GINGERED APPLE-PERSIMMON COMPOTE
This warm, sweet compote is a great accouterment to pork and possibly a Christmas turkey. It can also be served warm over a scoop of vanilla ice cream for the daring. Happy holidays!
Provided by taemee
Categories Side Dishes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat mashed persimmons in a saucepan over medium heat. Stir apple, brown sugar, cinnamon, ginger, lemon juice, and lemon zest into persimmons. Bring mixture to a boil, reduce heat to medium-low, and simmer until sauce is desired consistency and flavors blend, 10 to 15 minutes.
Nutrition Facts : Calories 67.6 calories, Carbohydrate 18.1 g, Fat 0.1 g, Fiber 1.6 g, Protein 0.4 g, Sodium 1.7 mg, Sugar 6.1 g
CRANBERRY APPLE GINGER COMPOTE
Developed when I was sick and in need of a slightly spicy comfort food, this sweet, spicy , slightly tart and slightly bitter compote will do wonders for your sinuses as well as vanilla ice cream, cake, yogurt, oatmeal... you name it! Serves well hot or cold.
Provided by ToxicTeacaakes
Categories Breakfast
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- If you have or can get clementine juice, skip to step two. Otherwise -- put about 4 or 5 peeled and seeded clementines into a blender. Blend on low speed until juice is extracted. Place this into a saucepan.
- Place clementine juice, water, sugar and salt into a saucepan. Add cranberries, ginger, and apples and stir well. Turn heat on to MEDIUM.
- Add cinnamon stick and stir gently.
- Cover and simmer, stirring occasionally until fruit is soft and cranberries have exploded. (About 30 minutes) Note: If fruit is not cooked before your water evaporates, add more water and cook until soft.
- Uncover and simmer until thick, stirring occasionally (about 10-15 minutes), But please don't walk away at this point! It may burn --
- Turn heat off and let cool, then carefully remove cinnamon stick. Serves well either warm or cold. It's ready to eat!
Tips for Making the Best Ginged Apple Persimmon Compote:
- Choose ripe, firm persimmons. Avoid persimmons that are too soft or bruised. - Use a variety of apples. This will give the compote a more complex flavor. - Peel and core the apples and persimmons before cooking. This will make the compote smoother. - Add a little ginger to the compote for a spicy kick. - Use a combination of brown and white sugar for a richer flavor. - Cook the compote over low heat until the fruit is tender. This will prevent the fruit from becoming mushy. - Serve the compote warm or cold. It can be used as a topping for pancakes, waffles, or yogurt. It can also be used as a filling for pies or tarts.Conclusion:
Ginged Apple Persimmon Compote is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up ripe persimmons and apples. The compote can be made ahead of time and stored in the refrigerator for up to a week. This makes it a convenient option for busy weeknights. Whether you are serving it for breakfast, lunch, or dinner, Ginged Apple Persimmon Compote is sure to be a hit.
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