Best 4 Greek Prune Compote Recipes

A traditional Greek dessert, prune compote is a sweet and flavorful treat that is perfect for any occasion. Made with dried prunes, sugar, and spices, this compote is a delicious and versatile dish that can be enjoyed on its own or as a topping for yogurt, pancakes, or ice cream. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.

Here are our top 4 tried and tested recipes!

GREEK PRUNE COMPOTE

Greek Prune Compote image

These prunes make a truly delicious, light sweet. An added plus is that they really take care of the clogged plumbing ;-). Very good for kids having that problem as they think they're just having their dessert.

Provided by evelynathens

Categories Dessert

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb dried prune
1 cup water
1/2 cup sugar
1 tablespoon honey (greek thyme honey is great for this)
2 -3 whole cloves
1 piece cinnamon stick
1 lemon, rind of (in one long piece)
1 -2 tablespoon metaxa brandy or 1 -2 tablespoon other brandy
Greek yogurt or sour cream

Steps:

Soak the prunes overnight.
The next morning put them into a pan with the water, sugar, honey, lemon peel and the spices.
Simmer until the prunes are tender but not falling apart, about 20 minutes.
Remove the lemon peel.
Cool and stir in the Metaxa brandy.
Serve with a dollop of greek yoghurt or sour cream on top and the lightest sprinkling of cinnamon.

Nutrition Facts : Calories 256.7, Fat 0.3, SaturatedFat 0.1, Sodium 2.4, Carbohydrate 67.9, Fiber 5.4, Sugar 48.4, Protein 1.7

PRUNE-PLUM AND PEACH COMPOTE

Prune-Plum And Peach Compote image

Provided by Jacques Pepin

Categories dessert

Time 20m

Yield Forty servings

Number Of Ingredients 5

Ingredients

4 pounds prune plums
12 to 15 sprigs fresh mint, washed and tied with kitchen string
3 cups fruit preserves (a mixture of plum, raspberry and blueberry jam and currant jelly)
3 cups (1 bottle) dry red wine (a cabernet or merlot)
3 pounds ripe but firm peaches

Steps:

Halve the prune plums and discard the pits. Place the plums in a large stainless-steel saucepan with the mint, jam and wine.
Peel the peaches with a sharp paring knife or vegetable peeler and cut each of them into six wedges, discarding the pits.
Bring the plum mixture to a boil, stirring occasionally, and boil gently, covered, for 2 minutes. Add the peach wedges and bring the mixture back to a boil. Immediately remove the saucepan from the heat and let the mixture cool in the pan. When at room temperature, transfer to a bowl, cover with plastic wrap and refrigerate for at least 4 to 5 hours but for up to 5 to 6 days.
At serving time, remove and discard the mint.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 0 grams, Carbohydrate 49 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 32 grams

RHUBARB GINGER COMPOTE

Rhubarb Ginger Compote image

This is good for pouring over vanilla ice-cream. And the ginger gives an added benefit of being healthy as it reduces inflamation. Good for someone who has arthritis.

Provided by VillageMom

Categories Dessert

Time 35m

Yield 2 cups

Number Of Ingredients 4

Ingredients

4 cups rhubarb
1 1/2 cups white sugar
2 inches length ginger
1/2 cup water

Steps:

Mix the following in a pot: 4 cups of washed, cut up (1" length) rhubarb, 1 1/2 cups sugar, 1 thumb grated fresh ginger and 1/2 cup water.
Heat over medium heat until the mixture starts to boil. Turn the heat to medium-low and simmer until the rhubarb disintegrates, and most of the liquid has evaporated. Adjust for sugar and/or ginger.
When mixture is a good sauce-like consistency, pour off into sterilized half pint jars and seal.

APRICOT-FIG COMPOTE

Apricot-Fig Compote image

This sweet-and-syrupycompote of apricots and figs is flavoredwith cardamom, fennel, and ginger, andserved with Greek yogurt.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 40m

Number Of Ingredients 8

Ingredients

1 piece (2 inches) peeled fresh ginger, thinly sliced
1/4 teaspoon fennel seeds
3 green cardamom pods, crushed with the flat side of a large knife, seeds reserved and pods discarded
2 tea bags, English breakfast or other black tea
6 ounces (about 1 cup) dried apricots, halved
2 ounces (about 1/3 cup) dried black figs, stemmed and quartered
1/4 cup sugar
Plain whole-milk yogurt, preferably Greek, for serving

Steps:

Bring 2 cups water, the ginger, fennel seeds, and cardamom seeds to a boil in a small saucepan. Add tea bags; remove from heat. Let stand 3 minutes. Remove bags with a slotted spoon and discard.
Add apricots, figs, and sugar to tea mixture in pan. Return to a boil. Reduce heat; simmer, partially covered, until fruits are tender and liquid is reduced to a thick syrup, 20 to 25 minutes. Compote can be served warm or at room temperature. Serve yogurt on the side, with a little of the syrup drizzled on top.

Tips:

Choose the right prunes. Look for plump, moist prunes that are free of blemishes. Avoid prunes that are dry or have a wrinkled appearance.
Soak the prunes before cooking. This will help to soften them and make them more flavorful. You can soak them in water, juice, or even wine.
Use a variety of spices. Greek prune compote is typically made with a combination of spices, such as cinnamon, cloves, and nutmeg. You can also add other spices, such as ginger, cardamom, or allspice.
Cook the compote slowly. This will help to develop the flavors and prevent the prunes from becoming tough.
Serve the compote warm or cold. Greek prune compote can be served as a dessert, a snack, or a breakfast item. It can also be used as a topping for yogurt, ice cream, or pancakes.

Conclusion:

Greek prune compote is a delicious and versatile dish that can be enjoyed in many different ways. It is a good source of fiber, potassium, and other nutrients. It can be made with a variety of spices, and it can be served warm or cold. Whether you are looking for a healthy snack, a delicious dessert, or a unique breakfast item, Greek prune compote is a great option.