Best 13 Thanksgiving Fruit Compote Recipes

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Thanksgiving is a time for family, friends, and delicious food. No Thanksgiving dinner is complete without a sweet and flavorful fruit compote. This classic dish is a great way to use up leftover fruit and add a touch of elegance to your holiday table. Whether you prefer a simple compote made with fresh berries or a more elaborate version with dried fruits and spices, there is a recipe out there to suit your taste. To help you find the perfect Thanksgiving fruit compote recipe, we have compiled a list of some of the very best options guaranteed to impress your family and friends.

Here are our top 13 tried and tested recipes!

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.

HOLIDAY HOT FRUIT COMPOTE



Holiday Hot Fruit Compote image

"I threw this warm fruit dish together one Thanksgiving when I needed an additional side dish," Lisa Sharman says of her tangy combination of fresh apples and canned fruit. "It was such a hit that I'm still asked to bring it to family gatherings," she writes from Helena, Alabama.

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 55m

Yield 12 servings.

Number Of Ingredients 9

2 medium tart apples, peeled and cubed
1 can (20 ounces) unsweetened pineapple chunks, drained
1 can (15 ounces) reduced-sugar sliced pears, drained
1 can (15 ounces) sliced peaches in juice, drained
1 can (14 ounces) whole-berry cranberry sauce
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Steps:

  • In a 2-qt. baking dish coated with cooking spray, combine the apples, pineapple, pears and peaches. In a small bowl, combine the cranberry sauce, brown sugar, cinnamon, ginger and cloves. Stir into fruit mixture. Cover and bake at 350° for 45-55 minutes or until bubbly.

Nutrition Facts : Calories 131 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges

WINTER FRUIT COMPOTE WITH SELECTION OF CHEESE



Winter Fruit Compote with Selection of Cheese image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup dry white wine
1/4 cup sweet Marsala wine
1 cup granulated sugar
2 teaspoons vanilla extract
1/2 cinnamon stick
1/2 cup dried apricots, quartered
1/2 cup golden raisins
1/2 cup dried cherries
Dash gray sea salt
1 cup Granny Smith apples, diced 1/4-inch thick cubes
1 cup pears, 1/4-inch slices
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 wedge sharp Cheddar
1 wedge Gorgonzola

Steps:

  • In a 4-quart saucepan or pot bring the first 6 ingredients to a simmer. Stir slowly to dissolve the sugar in the liquid. Add the remaining ingredients except the lemon juice and the cheese. When the liquid comes to a boil, adjust the heat and simmer for about 20 minutes to marry the flavors and soften the fruit. Turn off the heat then stir in the lemon juice. With a slotted spoon remove the fruit to a bowl. Bring the remaining syrup to a simmer and reduce until lightly thickened or when the bubbles formed on the top become small. Remove the syrup for the heat and when it is cool pour it over the fruit. The compote can be held in the refrigerator for up to 4 days.
  • Serve the compote at room temperature with the cheese.

THANKSGIVING FRUIT COMPOTE



Thanksgiving Fruit Compote image

Tastes like the holidays! Use as a side dish, dessert, or over ice cream or pound cake. I just eat it as is with a spoon. Originally from the McCormick spice company. Doubles and triples easily.

Provided by Kasha

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup apple juice
1/4 cup packed light brown sugar
1/4 cup water
1 tablespoon fresh lemon juice
1/2 cup dried apricot halves, quartered
1/2 cup whole dried fig, sliced
1/2 cup dried cranberries
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

Steps:

  • Mix everything in saucepan, simmer gently for 15 minutes, let cool.

DRIED FRUIT COMPOTE



Dried Fruit Compote image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 16

1/2 cup dried cranberries
1/2 cup dried apricots
1/2 cup dates
1/2 cup dried figs
2 cups red wine
2 cups ruby port
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 cup pistachios, minced
1/2 cup almonds, minced
1/2 cup walnuts, minced
parsley
cilantro
fine sea salt
pimente d'espelette

Steps:

  • Place all the dried fruit in a large rondeau.
  • Add the red wine and port, almost covering the fruit. Add the spices. Season with fine sea salt and pimente d'espelette.
  • Cook over medium heat until the fruit has absorbed all the liquid. Fold in the nuts and herbs.

TWELVE-FRUIT COMPOTE



Twelve-Fruit Compote image

Provided by Tony Litwinko

Categories     Fruit     Dessert     Christmas     Quick & Easy     Low Cal     Low Sodium     Lemon     Orange     Dried Fruit     Raisin     White Wine     Winter     Healthy     Vegan     Cinnamon     Clove     Grape     Bon Appétit     California     Fat Free     Kidney Friendly

Yield Serves 12

Number Of Ingredients 11

3 cups water
1 cup sugar
1 pound mixed dried fruits (such as prunes, pears, apricots, peaches, apples and figs), cut into 1/2-inch pieces
1 cup sweet white wine (such as Johannisberg Riesling)
1 orange, unpeeled, thinly sliced
1 lemon, unpeeled, thinly sliced
1/2 cup raisins
1/2 cup dried cherries, cranberries or currants
8 whole cloves
4 cinnamon sticks
1 cup seedless grapes

Steps:

  • Combine 3 cups water and sugar in heavy large saucepan. Stir over medium heat until sugar dissolves. Add mixed dried fruits, white wine, orange, lemon, raisins, dried cherries, cloves and cinnamon sticks. Simmer compote until fruits are tender and liquid is reduced to syrup, stirring occasionally, about 20 minutes. Mix in grapes. Cool compote to room temperature; cover tightly and refrigerate. (Can be prepared up to 3 days ahead. Keep refrigerated.) Spoon compote into stemmed goblets and serve.

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

ROASTED FRUIT COMPOTE



Roasted Fruit Compote image

Peach, plum, and apricot halves are topped with a sweet and spicy sugar mixture and baked until tender.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 40m

Yield 8

Number Of Ingredients 11

1 tablespoon soft butter
4 ripe firm peaches, peeled, halved, pitted
4 ripe firm plums peeled, halved, pitted
4 ripe firm apricots peeled, halved, pitted
½ cup Sugar In The Raw®
½ teaspoon ground cardamom or cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon grated lemon peel
3 tablespoons fresh lemon juice
Mascarpone cheese

Steps:

  • Heat oven to 400 degrees F. Butter 13x9-inch (3-quart) baking dish with 1 tablespoon butter. Place fruit in single layer, cut sides of fruit facing up, in dish. In small bowl, mix Sugar In The Raw, cardamom, ginger, nutmeg and lemon peel. Sprinkle sugar mixture generously over fruit. Drizzle lemon juice over fruit. Bake 20 minutes or until fruit is tender and juices are bubbly. Spoon fruit into 8 dessert dishes and drizzle with some of the roasting juices. Top with spoonfuls of mascarpone.

Nutrition Facts : Calories 168 calories, Carbohydrate 23.6 g, Cholesterol 21.3 mg, Fat 8.1 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 20 mg, Sugar 22.2 g

STONE-FRUIT COMPOTE



Stone-Fruit Compote image

Enjoy this chunky fruit spread on toast with ricotta or spoon it over plain yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 1/3 cups

Number Of Ingredients 7

2 1/4 cups coarsely chopped stone fruit, such as peaches, nectarines, and plums (about 3/4 pound total)
2 tablespoons honey
Coarse salt
1 star anise
2 allspice berries
1 wide strip lemon zest
1 small cinnamon stick

Steps:

  • In a small saucepan, combine fruit, honey, pinch of salt, water, and desired flavor combination (optional). Cook over medium-high, stirring occasionally, until fruit is soft, 8 to 12 minutes. Transfer to a pint-size jar and let cool.

Nutrition Facts : Calories 21 g

WARM COMPOTE OF AUTUMN FRUITS



Warm Compote Of Autumn Fruits image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 10-12 servings

Number Of Ingredients 9

8 ounces pitted prunes
6 ounces dried apricots
6 ounces dried apples
6 ounces dried peaches
6 ounces dried pears
Water
Superfine sugar
1/2 to 3/4 cup Armagnac
Ice cream

Steps:

  • Using kitchen shears cut the prunes, apricots and apples in half. Cut the peaches and pears in thirds or quarters. To prevent the blades from sticking dip them in hot water from time to time.
  • Place the fruit in a heavy non-stick saucepan. Add water to cover to a depth of three inches. Bring to a boil, reduce heat to moderate and simmer uncovered until the fruit is very soft and tender, about 20 minutes. Remove from the heat and allow to cool for 30 minutes, stirring occasionally.
  • Sweeten the fruit to taste, using superfine sugar. The fruit should not be overly sweet. Add one-half cup of the Armagnac. Mix well, transfer to a bowl, cover and refrigerate at least 24 hours and up to three days so the flavors can mellow.
  • Shortly before serving, reheat the fruit in a microwave oven or on top of the stove. Add a little more sugar and Armagnac if necessary. Stir.
  • Serve warm, in bowls, topped with a scoop of ice cream.

FALL FRUIT COMPOTE



Fall Fruit Compote image

Categories     Sauce     Fruit     Dessert     Spice     Brandy     Fall     Gourmet

Yield Makes 8 to 10 servings (about 2 cups)

Number Of Ingredients 13

2 cups apple juice
1/2 cup sugar
4 (2 1/2- by 1/2-inch) strips fresh lemon zest
1 cinnamon stick, halved
3 whole cloves
10 black peppercorns, cracked
1 tablespoon unsalted butter
2 firm pears, peeled and each cut into 8 wedges with core removed
1/2 cup dried apricots
1/2 cup dried tart cherries
4 dried Calimyrna figs, quartered
2 tablespoons Calvados
1 tablespoon fresh lemon juice

Steps:

  • Bring apple juice, sugar, zest, and spices to a boil in a 2-quart saucepan, stirring until sugar is dissolved, and simmer 5 minutes. Add butter, pears, and dried fruit and simmer, uncovered, stirring occasionally, until pears are tender, about 25 minutes. Pour liquid through a sieve into another saucepan and boil until reduced to cup. Pour liquid back over fruit and stir in Calvados and lemon juice.
  • Serve warm or at room temperature.

SLOW-COOKER WINTER FRUIT COMPOTE



Slow-Cooker Winter Fruit Compote image

On a wintry evening what's more cozy than compote, like this one with dried cranberries and apricots, apples, and easy canned pie filling.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h10m

Yield 10

Number Of Ingredients 9

1 (2-inch) cinnamon stick
2 small apples, peeled, sliced
1/3 cup sweetened dried cranberries
1/2 cup golden raisins
1/2 cup halved dried apricots
1 (8-oz.) can pineapple tidbits in unsweetened juice, undrained
1/4 cup sugar
3/4 cup orange juice
1 (21-oz.) can peach pie filling

Steps:

  • Place cinnamon stick in 1 1/2 to 2 1/2-quart slow cooker. Layer with apples, cranberries, raisins, apricots and pineapple with liquid. Sprinkle with sugar. Pour orange juice over top.
  • Cover; cook on Low setting for 5 to 6 hours.
  • Just before serving, gently stir mixture. Remove and discard cinnamon stick. Gently stir in pie filling, cutting peach slices into smaller pieces as necessary. Serve in small dessert dishes or if desired, serve warm over pound cake or ice cream.

Nutrition Facts : Calories 170, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 5 mg, Sugar 35 g

HOT FRUIT COMPOTE



Hot Fruit Compote image

This dish is so good in cool weather, especially around the holidays! I do not remember where I got the recipe from, but have made it for the Thanksgiving brunch I have with my in laws for the last 3 years. It is the one leftover they will take home! As usual, easy and delicious.

Provided by Bobtail

Categories     Fruit

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

8 soft coconut macaroons
1 (16 1/2 ounce) can dark sweet cherries, pitted, drained
1 (16 ounce) can sliced peaches, drained
1 (15 1/4 ounce) can pineapple chunks, drained
1 (17 ounce) can apricot halves, drained
1 (16 ounce) can pear halves in natural juice, drained
1 (21 ounce) can cherry pie filling
1/2 cup brandy

Steps:

  • If you cannot find coconut macaroons, just toast 1 (7 oz.)or 1 (14 oz) bag of plain coconut, depends on how well you like coconut.
  • Preheat oven to 400 degrees.
  • Crumble macaroons over the bottom of a shallow cookie sheet for about 3 to 4 minutes, till lightly toasted, stirring occasionally.
  • Let cool and sprinkle 1/2 of the macaroons in a lightly greased 2 1/2 quart casserole dish.
  • Layer the remaining ingredients in the order given.
  • Sprinkle the remaining macaroons on top.
  • Cover and refrigerate for 8 hours or overnight.
  • Remove from refrigerator and let stand for 30 minutes.
  • Bake uncovered at 350 degrees for 35-45 minutes or until bubbly.
  • Prep/cook time does not include refrigeration time.

Tips:

  • Use fresh, ripe fruit: This will ensure the best flavor and texture.
  • Choose a variety of fruits: This will add color, flavor, and texture to your compote.
  • Don't overcook the fruit: You want the fruit to be tender but still hold its shape.
  • Add spices and herbs: These can add a nice depth of flavor to your compote.
  • Serve warm or cold: Compote can be served warm or cold, depending on your preference.

Conclusion:

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 recipes to choose from, you're sure to find one that you'll love. So next time you're looking for a sweet and healthy treat, give fruit compote a try.

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