Best 11 Moms Sugar Free Poached Dried Fruit Compote Recipes
Desserts can be tasty without sacrificing health. If you are a diabetic, watching your weight, or simply craving for a healthy sweet treat, this article offers you a delightful and nutritious recipe for a sugar-free poached dried fruit compote. This recipe takes advantage of the natural sweetness of dried fruits and combines it with a medley of zesty spices to create a flavorful and satisfying dessert that won't spike your blood sugar levels.
Check out the recipes below so you can choose the best recipe for yourself!
SHANNON'S SUGAR-FREE, GUILT-FREE FRUIT COMPOTE
I came up with this awesome fruit compote sugar-free to watch the waistline and for my hypoglycemia. This is great warmed up to put on toast, french toast, pancakes, oatmeal almost anything!!! I love it when I have time in the morning to make it when its the best but I usually have to make ahead and reserve it the next morning and nuking it. this is a great baseline and you can add anything you like!! These are guessestimates only due I just eyeball. I used different variations such as using Da'vinci surgar-free syrups, different fruits ie: bosc pears with raisins, cinnamon; coconut with bananas and macademia nuts.. use your imagination!! The baseline is like a caramel-like sauce that compliaments the fruit..yum!! Enjoy!! I do every morning-guilt-free!! If using pears, apples etc type of fruits, cooking time is longer-have to "boil" down to reduce the sauce to come to caramel-like taste (not consistency wise). .
Provided by Wicked Creations
Categories Sauces
Time 35m
Yield 2 cups, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, mix sugar substitute and cinnamon til blended.
- Add water to sugar and cinnamon mixture (just eyeball). It will be frothy.
- Add vanilla extract and set aside.
- In a skillet, melt margarine. Add compote sauce to melted margarine. Let it bubble and reduce for about 5 minutes over medium heat.
- Add banana and saute' in the sauce, it will thicken up by the starch of the banana. Stir occasionally.
- When sauce begins to thicken, add chopped walnuts to mixture and continue to stir. Do not let it sit.
- Stir slowly until sauce is thickening. Viola! You have Sugar-Free Compote!
Nutrition Facts : Calories 574.8, Fat 21.2, SaturatedFat 2.2, Sodium 24.5, Carbohydrate 93, Fiber 3.8, Sugar 76, Protein 7
DRIED FRUIT COMPOTE
This dried fruit compote recipe is the perfect ending to a filling Passover Seder feast. It also works well for a Shabbat dessert or Tu B'Shvat treat.
Provided by Giora Shimoni
Categories Dessert
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a medium saucepan, add the dried pitted prunes, dried apricots, and golden raisins. Add enough water to just cover the fruit. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally.
- Add the sugar, lemon peel, whole cloves, and ground allspice. Stir until the sugar dissolves, adding a little water if the mixture seems dry.
- Continue to simmer gently, uncovered, for 10 to 15 minutes or until the fruit has softened, and the syrup is thick.
- Remove lemon peel and cloves, and discard.
- Chill several hours before serving, garnished with chopped walnuts, if desired.
Nutrition Facts : Calories 199 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 41 g, Fat 0 g, ServingSize 8 servings, UnsaturatedFat 0 g
DRIED-FRUIT COMPOTE WITH VANILLA AND ORANGE
Categories Dessert Low Fat Quick & Easy Orange Prune Fig White Wine Winter Healthy Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Peel zest in long strips from half of orange with a vegetable peeler and trim any white pith from zest. Cut zest into fine julienne strips. Halve orange and squeeze 1/3 cup juice.
- Combine zest, juice, wine, sugar, and 2 cups water in a 3-quart heavy saucepan. Scrape seeds from vanilla bean with a sharp knife into wine mixture, reserving pod for another use. Bring mixture to a boil, stirring until sugar is dissolved, then continue to boil, uncovered, until reducedto about 3 cups, about 10 minutes.
- While syrup is boiling, cut off and discard fig stems and halve figs lengthwise. Add figs to syrup and simmer, covered, until they soften, about 5 minutes. Add apricots and prunes, then simmer, covered, until plump, 8 to 10 minutes.
- Transfer compote to a heatproof bowl and cool to warm or room temperature, 1 to 2 hours.
DRIED FRUIT COMPOTE
Steps:
- In a small saucepan, simmer together port wine and sugar over medium-high heat until the sugar has dissolved. Add dried fruit and dried cranberries. Bring mixture to a boil and reduce to a simmer for 5 minutes. Set aside to cool.
- Serve over frozen yogurt and garnish with toasted slivered almonds.
DRIED FRUIT COMPOTE
Provided by Sandra Lee
Time 17m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a small saucepan, simmer together port wine and sugar over medium-high heat until the sugar has dissolved. Add dried fruit and dried cranberries. Bring mixture to a boil and reduce to a simmer for 5 minutes. Set aside to cool.
- Serve over frozen yogurt and garnish with toasted slivered almonds.
DRIED FRUIT COMPOTE
Provided by Moira Hodgson
Categories easy, dessert
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Simmer the fruit in water to cover for about 15 to 20 minutes, or until soft. Remove to a bowl and reduce liquid in saucepan to half a cup.
- Add the orange and lemon peel, honey and orange juice. Stir until honey has melted, correct sweetening and pour the mixture over the fruit. Leave at room temperature.
- Just before serving, sprinkle the fruit with the almonds. Serve the creme fraiche separately.
FRUIT, POACHED AND MARINATED
Fruit compotes make great compromise desserts; they're sweet, but not as sweet as sorbets, and like sorbets they don't require flour, butter or pastry skills. I didn't develop any kind of knack for pastry until I began collaborating with pastry chefs on their cookbooks, but for years I managed to round out my dinner parties with fruit-based desserts(though the children of my friend Clifford Wright used to roll their eyes when I brought dessert - "She doesn't bring dessert, she brings fruit," they'd say). I revisited some of those desserts this week, particularly various fruits poached in wine, and I still find them delightful. I find that I'm sometimes negligent about eating fruit in the colder months, but not when I have some wine-poached pears, bananas or prunes in the refrigerator. I am as likely to stir the fruit, with its luscious syrup, into my morning yogurt as to eat it for dessert, andthe compotes are good keepers. Early spring is an in-between time for fruit. Stone fruits aren't ready yet and it's not really apple, pear or citrus season either, though all of those fall-winter fruits are still available. I poached pears in red wine and bananas in white wine, and used dried fruits for two of my compotes, prunes poached in red wine and a dried-fruit compote to which I also added a fresh apple and pear. For the last compote of the week I combined blood oranges and pink grapefruit in arefreshing citrus-caramel syrup, and topped the fruit with pomegranate seeds. Even if my friend's kids wouldn't agree, this was definitely dessert. Bananas Poached in Vanilla-Scented Chardonnay Summary:Don't overcook the bananas in this easy dish, and you'll be rewarded with a fragrant, delicious dessert. I am usually not one forbananas in desserts, but this, if you're careful not to overcook the bananas, is heavenly. Years ago, in the early days of my career as a vegetarian caterer, I made it often; it was one of my most requested desserts. These days I'm as likely to spoon some of the bananas with their fragrant syrup into a bowl of morning yogurt as I am to serve it after a meal.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, dessert
Time 15m
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Pour chardonnay into a medium saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean halves into wine and add pods. Add honey, cinnamon stick, raisins or currants, and dried apples and bring to a boil. Reduce heat, cover and simmer 5 minutes.
- Meanwhile, fill a bowl with water and add lemon juice. Peel bananas; cut them in half lengthwise and then in 2-inch pieces, and immediately place in the acidulated water. (This prevents bananas from discoloring.)
- Drain bananas and add to simmering wine. Add nutmeg. Returnmixture to a simmer, cover and simmer 5 more minutes. Remove from heat. Add almonds. Remove cinnamon stick and if you wish, add a little more nutmeg. Serve warm, topped with whipped cream or plain yogurt if desired.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 24 grams, TransFat 0 grams
DRIED FRUIT COMPOTE
Spray your knife with cooking spray to prevent dried fruit from sticking to it.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine all ingredients. Bring to a boil. Reduce to simmer, and cook until fruit is soft and liquid is thick, about 20 minutes.
- Remove cinnamon and ginger, and discard. Serve hot, at room temperature, or cold.
COMPOTE OF POACHED FRUIT AND YOGURT
The yogurt in this dish is drained overnight, which gives it a rich, dense consistency. The fruit may also be poached the day before serving, and chilled in its poaching liquid.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 10
Steps:
- Line a sieve with a double thickness of cheesecloth, and place over a bowl. Place yogurt in cheesecloth, and wrap securely. Allow to drain overnight in refrigerator.
- Peel pears, cut in half lengthwise, and pour lemon juice over them. Place pears cut-side down in a large saucepan. Add dried figs, apricots, cherries, wine, cinnamon, star anise, and vanilla bean and seeds. Cover, and bring to a simmer over medium heat. Cook over low heat for 10 minutes, until pears are soft when pierced with a knife but still hold their shape. Uncover; allow fruit to cool in the liquid.
- Remove core from pears using a melon baller. Arrange pear half, dried fruit, and yogurt in compote dishes. Strain remaining poaching liquid, and discard the solids. Drizzle compotes with poaching liquid, and serve.
Nutrition Facts : Calories 241 g, Cholesterol 2 g, Fat 1 g, Fiber 4 g, Protein 8 g, Sodium 95 g
DRIED FRUIT COMPOTE
A spicy little compote that greatly benefits from a stint in the cooler! (Slightly adapted from a recipe in The All New Good Housekeeping Cook Book.) Fridge time not included in preparation time.
Provided by So Cal Gal
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, mix together dried apricots, brown sugar, lemon peel, cinnamon stick, and unsweetened apple juice or cider; bring to a boil over high heat, then reduce heat and simmer for 5 minutes.
- Transfer mixture to a large dish or bowl; and mix in dried pitted prunes, dried tart cherries, and vanilla extract. Allow compote to cool completely; then remove lemon peel and cinnamon stick, cover, and refrigerate for at least 24 hours--or up to a week (compote thickens, and flavor develops, during fridge time).
- Stir compote before serving.
Nutrition Facts : Calories 159, Fat 0.3, Sodium 8.6, Carbohydrate 40.5, Fiber 2.4, Sugar 34.4, Protein 1
DRIED FRUIT AND FRESH GRAPEFRUIT COMPOTE
Categories Fruit Breakfast Brunch Dessert Poach High Fiber Low Sodium Cranberry Grapefruit Dried Fruit Pear Peach Winter Honey Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients in heavy medium saucepan. Simmer until fruit is tender, about 10 minutes. Transfer fruit to medium bowl using slotted spoon. Boil poaching liquid until syrupy, about 5 minutes. Pour syrup over fruit. Refrigerate until well chilled.
- Cut all peel and white pith from grapefruit. Working over bowl to catch juices, cut between membranes to remove sections. Add grapefruit to bowl. (Can be made 2 days ahead. Cover poached fruit and grapefruit separately and chill.) Drain grapefruit sections, reserving juice, and add to poached fruit. Thin syrup with grapefruit if desired and serve.
Tips:
- Use a variety of dried fruits to create a flavorful and colorful compote. Some good options include apricots, cherries, cranberries, figs, prunes, and raisins.
- Soak the dried fruits in hot water before cooking them. This will help to soften them and make them more plump.
- Use a combination of natural and artificial sweeteners to taste. This will help to reduce the amount of sugar in the compote without sacrificing flavor.
- Add spices and herbs to the compote for extra flavor. Some good options include cinnamon, nutmeg, cloves, ginger, and vanilla.
- Serve the compote warm or cold. It can be enjoyed on its own, or it can be used as a topping for yogurt, oatmeal, pancakes, or waffles.
Conclusion:
Sugar-free poached dried fruit compote is a delicious and healthy way to enjoy dried fruits. It is easy to make and can be used in a variety of ways. Whether you are looking for a quick and easy snack or a healthy dessert, this compote is sure to please.
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