FA+
Shop
2934 submissions
This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. Rum
Original submission: click here
Tender, tasty and tantalizing compote is a delightful versatile mix this version is from the kitchens of
slugbones
I've been on a diet the past few months (up to a 40lb. loss!) and at some point during the process discovered the wonders of compote. I imagine there are folks out there who aren't really familiar with the miracle that is boiling fruit hunks and spices in a pot, so I'm here to enlighten you.
Honestly its nutrition facts vary greatly with what it's composed of, and, more importantly, what you slather it on. You can use sugar or Splenda, and just about any kind of fruit. Pecans and walnuts make a great topping, or a little dollop of cream cheese or Greek yogurt. It's good all by itself (crustless warm fruit pie!), on frozen yogurt or ice cream, on pancakes and waffles, in crepes, a slab of pound cake if you're feeling indulgent, or a humble piece of toast as shown here.
My favorite thing about it, though, is that it's so easy and most pantries and fridges contain the proper fixin's. It's also really fun to try new varieties, and I don't think any one batch I've made so far has been the same, nor has it been not delicious. I've done this with oranges, strawberries, blueberries, blackberries, both frozen and fresh.
Here's a version I just made. Feel free to substitute just about whatever to taste or to calorie needs.
Slug's Compote Heap
one whole apple, cored and chopped
four-five wedges of pineapple (I used the dried snacky kind)
a handful of raisins
sugar or other sweetener, about 1/4 cup
a generous sprinkling of cinnamon
a less generous sprinkling of nutmeg
a tiny sprinkling of black pepper (I really like it as an element in chai)
a tablespoon or so of unsalted butter
a half-shot of rum
a splash of vanilla extract
put everything in a small pot at once and heat on medium, maybe a little higher - enough to get it to foam a bit as the butter melts and the fruit breaks down and releases its tasty goops. Stir constantly and continue to cook until everything's nice and tender.
If your liquid's not quite as thick as you'd like it, you can always add a bit of corn-starch and that'll help thicken it a lot.
I slapped just a spoonful onto a plain ol' piece of toast and put a little cream cheese on top.
Compote seems to stick around the 100-calorie range for just a fourth cup of it alone, though I'm no nutritionist so absolutely feel free to correct me if I'm way off base.
Some basic info on Compote from: http://en.wikipedia.org/wiki/Compote
Compote (French for "mixture") is a dessert originating from 17th century France made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, ground almonds, grated coconut, candied fruit, or raisins. The compote is served either warm or cold.
Message from yelleena:
I must admit I have a soft spot for compote or stewed mixed fruits because as a diabetic its something I can make to order and use alternate methods of sweetening (splenda, fructose or even stevia). Its also good because most fruit sugars or fruits containing fructose have a low GI meaning they take longer for me to use the sugars...they digest slower. It makes you feel full for longer and can reduce hunger craving while on a diet as well as satisfying ones sweet tooth.
I grow rhubarb and other fruit plus swap fruits with neighbours so I cook them or dry them or freeze them then I put them together later and cook through with my choice of spices.
Please note that if you use rhubarb cook it in orange juice not water as water can spoil the flavour of rhubarb.
I like my compote juicy and serve it hot for breakfast over weetbix/vitabrits or other cereal and if want to be really naughty I add a little cream.
It can also be put in a blender with some milk or soft drink to make a wonder smoothie or summer chilly fruit fizz
Original submission: click here
Tender, tasty and tantalizing compote is a delightful versatile mix this version is from the kitchens of
slugbones******************************I've been on a diet the past few months (up to a 40lb. loss!) and at some point during the process discovered the wonders of compote. I imagine there are folks out there who aren't really familiar with the miracle that is boiling fruit hunks and spices in a pot, so I'm here to enlighten you.
Honestly its nutrition facts vary greatly with what it's composed of, and, more importantly, what you slather it on. You can use sugar or Splenda, and just about any kind of fruit. Pecans and walnuts make a great topping, or a little dollop of cream cheese or Greek yogurt. It's good all by itself (crustless warm fruit pie!), on frozen yogurt or ice cream, on pancakes and waffles, in crepes, a slab of pound cake if you're feeling indulgent, or a humble piece of toast as shown here.
My favorite thing about it, though, is that it's so easy and most pantries and fridges contain the proper fixin's. It's also really fun to try new varieties, and I don't think any one batch I've made so far has been the same, nor has it been not delicious. I've done this with oranges, strawberries, blueberries, blackberries, both frozen and fresh.
Here's a version I just made. Feel free to substitute just about whatever to taste or to calorie needs.
Slug's Compote Heap
one whole apple, cored and chopped
four-five wedges of pineapple (I used the dried snacky kind)
a handful of raisins
sugar or other sweetener, about 1/4 cup
a generous sprinkling of cinnamon
a less generous sprinkling of nutmeg
a tiny sprinkling of black pepper (I really like it as an element in chai)
a tablespoon or so of unsalted butter
a half-shot of rum
a splash of vanilla extract
put everything in a small pot at once and heat on medium, maybe a little higher - enough to get it to foam a bit as the butter melts and the fruit breaks down and releases its tasty goops. Stir constantly and continue to cook until everything's nice and tender.
If your liquid's not quite as thick as you'd like it, you can always add a bit of corn-starch and that'll help thicken it a lot.
I slapped just a spoonful onto a plain ol' piece of toast and put a little cream cheese on top.
Compote seems to stick around the 100-calorie range for just a fourth cup of it alone, though I'm no nutritionist so absolutely feel free to correct me if I'm way off base.
******************************Some basic info on Compote from: http://en.wikipedia.org/wiki/Compote
Compote (French for "mixture") is a dessert originating from 17th century France made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, ground almonds, grated coconut, candied fruit, or raisins. The compote is served either warm or cold.
******************************Message from yelleena:
I must admit I have a soft spot for compote or stewed mixed fruits because as a diabetic its something I can make to order and use alternate methods of sweetening (splenda, fructose or even stevia). Its also good because most fruit sugars or fruits containing fructose have a low GI meaning they take longer for me to use the sugars...they digest slower. It makes you feel full for longer and can reduce hunger craving while on a diet as well as satisfying ones sweet tooth.
I grow rhubarb and other fruit plus swap fruits with neighbours so I cook them or dry them or freeze them then I put them together later and cook through with my choice of spices.
Please note that if you use rhubarb cook it in orange juice not water as water can spoil the flavour of rhubarb.
I like my compote juicy and serve it hot for breakfast over weetbix/vitabrits or other cereal and if want to be really naughty I add a little cream.
It can also be put in a blender with some milk or soft drink to make a wonder smoothie or summer chilly fruit fizz
Category All / All
Species Unspecified / Any
Size 864 x 623px
File Size 515.2 kB
Comments