Elite life
Prune Compote Recipes |
 |
|
║ Compotes ║ |
|
|
Prune Compote Ingredients: 15 Pitted prunes 1/2 Water 1/2 Sugar 1 1/2 Cornflour A little cold water Creme fraiche Cooking Instructions: To make the compote, bring the prunes, water and sugar to the boil and simmer until the fruit is tender - about 15 minutes. Remove from the heat. Stir the cornflour into the cold water and add to the prunes. Simmer until thickened, then chill. |
|
|
Fig, Apricot and Prune Compote Ingredients: 440 g fesh or frozen figs 200 g dried apricots 200 g prunes 2 TBLSP sugar 1 tsp vanilla 1 tsp cinnamon 0.5 cup water Cooking Instructions: Snip apricots and prunes in half, quarter figs. Add all plus about .5 cup water or apple juice, cinnamon, and sugar to saucepan. Cook gently til compoted, about 15 minutes. |
|
|
Prune and Apricot Compote Ingredients: 225 g/8 oz Prunes, stoned 600 ml/20 fl.oz. hot strong Tea 225 g/8 oz Dried Apricots 4 tbsp Sugar 4 tbsp Sherry (check manufacture) 1/2 orange, thinly sliced White Grapes 2 tbsp Toasted Flaked Almonds Cooking Instructions: Place the prunes in a bowl and pour over the tea. Place the apricots in a separate bowl and cover with 425ml/15 fl.oz. hot water. Cover and leave to soak for 8 hours or overnight. Turn the prunes and their soaking liquid into a saucepan. Add sugar to taste and simmer for 10 minutes or until the prunes are tender and the syrup has thickened slightly. At the same time, turn the apricots and their soaking liquid into another saucepan and simmer for 15-20 minutes until tender. Using a slotted spoon, transfer the prunes and apricots to a glass serving dish. Sprinkle over the the port or dry sherry, then spoon over a little of the cooking liquids. Cover and leave until cold, then chill in the fridge for at least 1 hour or until required. |
|
|
Pear and Prune Compote Ingredients: 750 g peeled, diced pears 250 g prunes 100 g walnuts 300 ml sugar Cinnamon stick 2 bay leaves 375 ml dry red wine Cooking Instructions: Cook all ingredients together very gently until pears are tender. Cool, cover and stand for a day before serving. |
|
|
Fruit Compote Ingredients: 1 cup dried prunes Water to cover 1 cup canned peaches, drained 1 cup canned pears, drained 1 cup canned apricots, drained 3 cups applesauce 2 tablespoons lemon juice 1 tablespoon grated lemon peel 2 teaspoons cinnamon 1 teaspoon ginger 1 teaspoon nutmeg Cooking Instructions: Place dried prunes in the slow cooker with wtaer and set cooker on high. Cook for 1 hour or until prunes are soft. Drain off water and add remaining ingredients. Set cooker on low and cook 2-3 hours. Taste and adjust seasonings. |
|
|
║ Compotes ║ |
|
