or large bowl.
Dried Fruit Compote.
In large nonreactive pan
To make the compote, combine strawberries, blueberries, wine and sugar. Heat gently for 5 mins, until sugar dissolves. Add the raspberries then let cool slightly.
Meanwhile, to make the zabaglione, whisk together egg yolks and sugar in a large heatproof bowl. Gradually whisk in Marsala. Place over a double boiler and whisk continuously until thickened and creamy and forms soft peaks, around 10 mins.
Spoon warm fruit compote into serving glasses. Serve immediately with zabaglione.
ours.
For mango-passion fruit compote, caramelize remaining sugar. Add passion
ool.
Layer yogurt, stewed fruit compote and crumbled cookies in 4
In large saucepan over medium heat, combine mixed fruit, nectar, lemon juice and honey.
Bring to a boil.
Reduce heat to low; simmer 10 minutes.
Stir in remaining ingredients.
Serve hot or chilled.
Serves 8.
erve on top of warm fruit salsa.
Warm Fruit Salsa:
In saute
Make batter of the flour, milk and sugar; reserve 1/4 cup for topping.
Mix batter and pour into melted margarine in pan.
Pour in warm fruit; bake at 350\u00b0 for about 45 minutes.
This recipe makes enough compote for 13 servings (a complete
ronwood syrup, make this substitute: Warm 100ml of maple syrup to
up cold water, the dried fruit, cinnamon stick and remaining sugar
bout 3/4 cup.
FRUIT COMPOTE: Combine your favorite fresh and
stirring occasionally.
For the fruit compote: In a separate saucepan, bring
Place dried fruit, cinnamon sticks and water in large saucepan. Bring to boil, turn down heat to moderate simmer.
Cook until water is absorbed.
Stir in honey to taste.
Combine cashew nuts and water to cover in blender.
Blend and add water or nuts until cashews are a whipped cream consistency.
Place fruit in compote and top with big dollop of cashew whipped cream.
Fruit may be served warm or cold.
For the blueberry compote, in a saute pan, combine
bout 3/4 cup.
FRUIT COMPOTE: Combine your favorite fresh and
eanwhile, for the dried fruit compote, place dried fruit, honey and 2 cups
In chafing dish or large saucepan, combine margarine, sugar, cornstarch, orange rind, orange juice and lemon juice.
Cook over low heat, stirring constantly, until slightly thickened.
Stir in fruit.
Simmer just until fruit is warm.
Serve warm.
nd let stand until the fruit is softened, about 30 minutes
or with Baked Fruit Compote.
Make Baked Fruit Compote:
Arrange pineapple slices
Place 2 cups water, cinnamon sticks and vanilla in a medium saucepan. Bring to a boil on high heat. Reduce heat to low. Add dried fruit and simmer, uncovered, 5 mins, until fruit is tender and plump. Remove from heat and set aside to infuse for 30 mins.
Divide fruit compote among serving dishes and top with a dollop of yogurt, to serve.