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Holiday Fruit Compote recipe

Fresh fruit is given a fancy flavor. Servein small dessert dishes after a holiday meal. Or serve over icecream or pound cake.

Recipe: Holiday Fruit Compote

1 cup granulated sugar
2 1/2 cups water
4 pears, peeled, cored, cut into 3/4-inch wedges
4 green apples, peeled, cored, cut into 3/4-inch wedges
4 navel oranges, peeled, sectioned
2 cups (1 pint) fresh raspberries
1/4 cup raspberry liqueur
1/2 teaspoon finely ground white pepper

  • In large skillet, combine sugar and water;heat to boiling over high heat, stirring until sugar dissolves.
  • Add pears and apples; return to boiling.Lower heat; simmer three minutes, just until fruit is tender.
  • Pour mixture gently into large strainerset over large measuring cup. Reserve 1 1/2 cups cooking liquid,discarding any remainder.
  • Place fruit in large, serving bowl; addoranges and gently mix.
  • In small bowl, mash one cup of the raspberries.Press puree through fine sieve into reserved cooking liquid (discardseeds).
  • Add liqueur and pepper; pour over fruit.Cover and chill overnight.
  • Just before serving, add remaining freshraspberries and mix gently.

    Serves 8.

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  • Comments

    1 Comment


    Salt-roasted almonds, for example, are handy to pull out when people come by for a sip of holiday cheer. A big pot of soup in the fridge is something you can make an impromptu supper from. And a dried-fruit compote can be waiting for you for weeks to bring it out and serve it as dessert. The appearance of these dried fruits, especially the larger peaches and nectarines and pears, is arresting, and their flavors testify to the season of summer. Why add anything to that?

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