Coffee and Dessert - Fruit Compotes

Fruit compote is a great dessert any time of year. Below are two recipes that are good on their own, or as a topping for frozen yogurt, ice cream, or angel food cake. They also can be used for a brunch on pancakes or waffles. Both recipes are easy to make and delicious - enjoy!!

Easy Mixed Berry Compote

From Alphafoodie.com

Serves 3

1-1/2 cups mixed berries (or individual berries - blueberry, raspberry, etc.) if preferred

1 Tablespoon maple syrup (or another sweetener - can be increased/decreased to taste) *

1/2 lemon, juiced (can be increased/decreased to taste) *

1. In a medium saucepan, add the berries and lemon juice and heat over medium-high heat for 3-4 minutes.
2. Bring the mixture to a boil, then reduce the heat slightly and heat for 2-3 more minutes. Occasionally press the berries, so they release more juices (though there is no need to mash them fully).
3. Add the maple syrup (or sweetener of your choice) towards the end of the cooking time and stir well. Feel free to adjust the amount of lemon juice/sweetener at any time.
4. Remove from the heat and either serve the fruit compote immediately or allow to cool and use later.

Note:  If using fresh fruit (rather than frozen), feel free to add a splash of water, orange juice or other juice to help encourage the sauce to form. Remember that the amount of sugar/lemon needed within the fruit compote recipe will depend on what berries you're using. Use less to begin with and adjust later on if needed. 

From Alphafoodie.com

Fall Fruit Compote

From Cookingmatters.org

Makes 8 Servings

3 medium pears

2 medium apples

1 cup seedless grapes

1 cup raisins (or dried cranberries)

1/4 teaspoon ground nutmeg

1-1/4 cups apple juice or cider

1/4 cup water

2 Tablespoons cornstarch

1. Rinse pears, apples, and grapes. Do not peel fruit.
2. Remove core from pears and apples. Cut fruit into 1-inch pieces.
3. In a medium pot, add pears, apples, grapes, raisins (or cranberries), cinnamon, and nutmeg.
4. Add apple juice and water to pot to barely cover the fruit.
5. Bring fruit and juice to a boil. Reduce heat and simmer for 1-15 minutes. Remove from heat.
6. In a colander, strain the fruit over a small bowl, reserving the liquid.
7. Return the liquid to the pot. Add cornstarch. Cook on low to thicken slightly. Remove from stove and let cool.
8. Pour thickened juice mixture over the fruit and stir. Cool and serve right away, or store in an air-tight container in the refrigerator for up to one week.

From Cookingmatters.org