compote

You only need 3 ingredients and 15 minutes for this versatile raspberry compote. Use it to jazz up pancakes, waffles, French toast, cakes, muffins, yogurt and more!

Raspberry Compote

(200 grams) raspberries (fresh or frozen)

sugar

lemon juice

water

Add the raspberries, sugar, lemon juice and water to a pot, stir and bring to the boil. Allow it to boil for about 5 minutes, stirring often to stop it from scorching.

Reduce the heat to low and let it simmer and bubble for 10 minutes. It will thicken further as it cools.

Serve warm or allow to cool and store in a sterilised jar in the fridge for up to 5 days (or freeze for up to 2 months).

https://embed.mediavine.com/videos/h9p2zixjovzyyglxl50o

You only need 3 ingredients and 15 minutes to make this delicious raspberry compote, using fresh or frozen raspberries. Keep a jar for topping pancakes, sandwiching between cake layers, spreading on toast and so much more. It's so versatile and simple!

Fluffy brioche cinnamon buns are topped with an apricot compote and a brown sugar streusel, and baked into perfect round buns. These are fun to make and have layers upon layers of flavour!

Apricot Crumb Buns

active dry yeast

whole milk, lukewarm

Tbsp (50 grams) sugar

(3 3/4 cups) all-purpose flour

salt

eggs,

vanilla bean paste

unsalted butter,

diced fresh apricots

brown sugar

tsp salt

raw / turbinado sugar

all-purpose flour

cinnamon

Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, and remaining sugar, and mix briefly to combine.

Add the milk mixture, egg and vanilla to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 5 minutes. Add the butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 7-10 minutes, until the dough is smooth and soft.

Cover the bowl with plastic wrap and place in the fridge for at least 2 hours and up to overnight, until doubled in size. Alternatively you can place it in a warm spot until doubled in size, 45 minutes to an hour.

Place the apricots, sugar, and salt in a medium sauce pan over medium heat. Bring to a light boil, and cook, stirring occasionally, for 10-15 minutes or until the apricots are soft and the liquid has reduced slightly. Transfer to an airtight container and allow to chill completely

APRICOT COMPOTE

In a medium bowl, whisk together turbinado sugar, brown sugar, flour, and salt. Add the melted butter, and stir with a spatula until clumps form. Set aside in the fridge until ready to use (store in an airtight container if you are making ahead)

STREUSEL

Grease twelve 3.5” (9cm) rings and place on a baking sheet, or grease a 12 cup jumbo muffin pan, or line two baking sheets with parchment paper (see notes). Combine all cinnamon filling ingredients in a small bowl. On a lightly floured surface, roll out the dough to a rectangle 11'“x 22” (28x55cm).

Spread the dough with the cinnamon bun filling.

Starting from the long edge, roll up the dough into a tight spiral. Cut into 12 equal buns. Take the end of the strip of dough and tuck underneath the bun, and place each within a ring or on the baking sheet.

Lightly cover the buns with plastic wrap and leave to sit for 30 to 45 minutes in a warm spot, or until puffy, and a small indentation is left when poked gently with your finger.

While the rolls are rising, preheat the oven to 350°f / 180°c.

Using your fingers or the bottom of a lightly greased measuring cup, press an indentation into the centre of each bun (this will feel very counter intuitive). Fill each indentation with about 1 Tbsp of the cooled apricot compote, then top each bun with a heaped tablespoon of streusel.

Bake the buns for 30 to 35 minutes, or until deeply golden brown and a thermometer inserted into the dough reads at about 190°f / 90°c (make sure you are poking it into the dough rather than the apricot fillling).

Remove from the oven and allow to stand for 5-10 minutes before removing from the rings. Allow to cool on a wire rack.

ASSEMBLY AND BAKING

This is beautiful! I love doing crumbles because of the, well, crumble topping! 😂 Thanks for sharing this lovely recipe 💖

Tiffany 
Phlanx's Marketing Specialist

Made it and it was fantastic! Such incredible taste! By any chance you're interested in doing collabs, you can check out the offers in our Collaboration section at Phlanx! https://phlanx.com/collaborations You can also check us out at Instagram @phlanxglobal

This baked oatmeal is the make-ahead breakfast your holiday plans need—it’s easy to execute and feeds a crowd. Substitute coconut oil and your favorite alternative milk to make this dairy-free.

Baked Oatmeal

unsalted butter

oats

pecan halves

pumpkin seeds (pepitas)

almonds

kosher salt

cardamom

whole milk, unsweetened almond milk, unsweetened coconut milk beverage, or unsweetened oat milk

honey

egg,

vanilla extract

cranberries

cinnamon stick

Heavy cream, yogurt, or coconut yogurt (for serving; optional)

Bon Appétit

Preheat oven to 350°. Brush a 2-qt. glass or ceramic baking dish with 1 Tbsp. melted butter.

Mix oats, pecans, pumpkin seeds, almonds, cinnamon, salt, and cardamom in a large bowl. Whisk milk, honey, egg, vanilla, and remaining 4 Tbsp. butter in a medium bowl. Pour milk mixture over oat mixture and stir to combine. Transfer to prepared pan.

Bake oatmeal until liquid is absorbed and top is golden brown, 35–40 minutes. Let sit 10 minutes before using.

Do Ahead: Oatmeal can be baked 3 days ahead. Let cool, then cover and chill. Reheat, covered in foil, in a 350° oven until warmed through, 15–20 minutes.

Bring apples, cranberries, honey, cinnamon, salt, and 2 cups water to a boil in a medium saucepan over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until compote is thick and saucy, 35–40 minutes.

Divide oatmeal among bowls. Top with compote. Serve with cream alongside (if using).

Do Ahead: Compote can be made 3 days ahead. Let cool, then transfer to an airtight container and chill. Rewarm in a medium saucepan over medium heat, adding more water to thin if needed.

A beautifully, simple American-style vanilla cheesecake recipe – an old-school favourite from the Fifteen restaurant menu. Absolutely delicious!

Bloomin' easy vanilla cheesecake

250 g digestive biscuits

115 g caster sugar

cornflour

900 g half-fat cream cheese (at room temperature)

eggs

115 ml double cream

vanilla pod vanilla extract

lemon

orange

cherries

caster sugar

swig port or whisky optional

icing sugar

One of the delights of French cuisine is the desserts – and we don’t mean the over-elaborate stuff that you get in Michelin restaurants. This deep, baked cheesecake is particularly irresistible because it has an American-style digestive biscuit base and therefore offers the best features of both.

Baked lemon cheesecake with summer berry compote

digestive biscuits

tbs caster or demerara sugar

cream cheese

tbs cornflour

creme fraiche

(60 milliliters) lemon juice

raspberries

(55 grams) caster sugar

fresh mixed summer berries (halved small strawberries, raspberries and blueberries)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977439743001&=domain=del

5348771529001-5977439743001

Easy summer fruit compote that is perfect served as part of brunch buffet or as a low-fat dessert. Wine-poached peaches and cherries with a dollop of honeyed Greek yogurt.

Summer Fruit Compote Recipe

peaches (3

lb cherries, pitted and halved

red wine

cane sugar

plain fat-free Greek yogurt

tsp vanilla extract

Quality honey,

Place sliced peaches and cherries in a large mixing bowl. Sprinkle with cinnamon. Toss. Set aside.

Combine wine and sugar in a saucepan. Heat on high for 5 minutes until sugar dissolves fully.

Pour hot wine syrup over fruit. Cover and set aside for 1 hour to cool. Discard a good portion of syrup, pouring a little in a cup for use later.

In a small bowl, combine the Greek yogurt, vanilla extract, and honey. Mix.

Serve wine-poached fruit with a little of the poaching syrup and a dollop of the honeyed Greek yogurt. Enjoy!

I could easily find a way to eat this amazing fruit compote at every meal! Perfect end of the summer recipe!

This fruit looks fantastic! I love cherries and nectarines (or peaches) together! It's also fun to infuse some local honey with herbs (thyme, rosemary, oregano) for another subtle layer of flavor. :-)

Such a great way to use up all of this abundant summer fruit. YUM!

I really like how you made a red wine syrup - so easy but so effective! It must have an incredible flavor!

I can only imagine how delicious this compote would be with French toast. YUM! I love the method you used kind of like blanching.  And the red wine syrup....

This is a perfect summer treat! Sweetness with the sugar and fruit, and that little bit of tart from the yogurt. I love this idea!

Love the red wine - works so well with the fruits and the herbs!

Loved this recipe! Perfect for a summer or winter dessert.

Chef Britt shares this dreamy Caribbean-inspired dessert: Coconut Panna Cotta with Grilled Pineapple Compote. It’s a fancy dessert that’s easier to make than you might imagine, and sure to impress!

Coconut Panna Cotta with Grilled Pineapple Compote

Coconut Milk (unsweetened)

oz Cane Sugar

tsp Vanilla Extract or Vanilla Bean Paste

Unflavored Gelatin

tbsp Cold Water

Heavy Cream

Pineapple, peeled, cored, and diced

(6 oz) cans Pineapple Juice

Vanilla bean, split (optional)

Cinnamon Stick (optional)

To make the panna cotta: Bloom gelatin in 3 tablespoons of cold water.

In a small to a medium-sized saucepan, heat sugar, coconut milk, and vanilla. Do not bring to a boil, but heat thoroughly, stirring gently and frequently.

Place the cream in a large bowl or pitcher and keep in the fridge until ready for further use.

Once the coconut mixture is hot, and not boiling, remove from heat, and add the bloomed gelatin. Stir gently until dissolved.

Pour the warm mixture into the container with chilled heavy cream. Pour the panna cotta mixture into molds and place it in the fridge to set (3-4 hours). If setting in the fridge overnight, cover with plastic wrap.

**Recipe notes: if the panna cotta mixture breaks, the coconut milk mixture was too hot when added to the cream. To avoid this, wait a bit after adding the gelatin before adding mixture to the heavy cream.

To make the grilled pineapple compote: Preheat a charcoal grill (or gas grill with charcoal basket) for direct high-temp searing. Using a serrated knife, peel, and core the pineapple. Cut cleaned pineapple into quarters.

While the grill is hot, char half of the pineapple.

Once properly charred, dice the grilled half and the ungrilled half into 1/2” cubes.

In a medium to a large-sized saucepan, place sugar, rum, pineapple juice, split vanilla, cinnamon stick, and cut pineapple pieces together and bring to a boil over medium heat.

Cook for about 15-20 minutes, stirring occasionally until the syrup has reduced and the pineapple pieces begin to take on a darker color. (about 218°F).

Serve the compote warm or cooled on top of the coconut panna cotta. It’s also amazing with ice cream or in a yogurt parfait.

https://www.youtube.com/watch?v=Bp-jr3bMZMk

Chef Britt shares this dreamy Caribbean-inspired dessert: Coconut Panna Cotta with Grilled Pineapple Compote. It's a fancy dessert that's easier to make than you might imagine, and sure to impress!

Cook a comforting autumn dessert using these gently spiced, poached plums. Or make them the star of the show simply served with cream, custard or ice cream

Poached plums

plums, washed

golden caster sugar

vanilla pod,

To prepare the plums: wash and cut them into quarters, then remove the stones.

Tip the sugar into a pan with 225ml water, the cinnamon and vanilla. Gently heat until the sugar dissolves.

Slide the fruit into the syrup. Bring the pan to the boil, then let it simmer for 5-10 mins – depending on the ripeness – until the plums are soft. Leave to cool slightly and serve as they are with something creamy.

Recette Autre Confiture de pêches, nectarines et abricots très allégée en sucre - Recette Ptitchef

Confiture de pêches, nectarines et abricots très allégée en sucre

kg de chair d'abricots, pêches, brugnons et nectarines

figues (facultatif)

g de sucre de canne blond

Rincez les fruits. Épluchez-les s'ils sont traités.

Coupez-les en 4 à 6 morceaux et enlevez le noyau.

Conservez une dizaine de noyaux, dont vous casserez la coque pour en récupérer l'amande du fruit.

Laissez macérer les fruits et les amandes au moins 6 heures dans le sucre (100 g pour 1 kg de chair pesée) et ce à température ambiante.

Amenez doucement à ébullition puis retirez les fruits, écumez.

Laissez réduire le sirop de 50 à 70% de son volume initial.

Ajoutez les fruits et les amandes au sirop et faites cuire 20 à 30 minutes à petits bouillons.

Apple Compote is a super simple and tasty way to enjoy apples! They&#039;re cooked with brown sugar, cinnamon, raisins and butter until soft and delicious. Enjoy on ice cream, oatmeal, waffles and more. Ready in 15 minutes with 6 simple ingredients.

Spiced Apple Compote with Raisins

butter

apples (approx 4 apples, 350 grams))

raisins

ginger

Melt the butter in a large skillet over a medium heat, then stir in the sugar and stir until it melts.

Add the remaining ingredients, stir, cover and cook over a medium/low heat for 12 minutes, stirring regularly, until the apples are soft and begin to break down.

Enjoy on oatmeal, pancakes, waffles, yogurt and more.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1602856171/kbewdpmoat5ebagaqw2h.mp4

Apple Compote is a super simple and tasty way to enjoy apples! They're cooked with brown sugar, cinnamon, raisins and butter until soft and delicious. Enjoy on ice cream, oatmeal, waffles and more. Ready in 15 minutes with 6 simple ingredients.

Apple Compote with Cinnamon and Raisins

Spiced Pear Compote

vanilla bean

pears, peeled,

(125 ml) honey

Star Anise

(5-cm) cinnamon stick

nutmeg

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

With the tip of a knife, split the vanilla bean in half and remove the seeds.

In a saucepan, combine all the ingredients, including the vanilla seeds and pod. Bring to a boil and cook over medium heat for 20 to 25 minutes, stirring frequently.

Remove the vanilla pod, star anise and cinnamon from the compote. Serve warm or cold.

Salut ☺️ Comment d’osés une demi gousse de vanille en essence de vanille et la même chose pour le bâton de cannelle avec de la cannelle moulu ?

Faut-il mettre le couvercle ou non pendant la cuisson?

j aimerai essayer la recette de compote de oire aux epices mais avant j aimerai savoir si je desire la mettre en conserve qu elle est la procedure svp merci

Cette compote est réellement très bonne. J'en fais une grande quantité chaque année à l'automne. J'aime en offrir un pot lorsque je suis invitée chez quelqu'un et les gens la trouvent toujours délicieuse.

Juste wow! Quelle bonne recette. J'ai aussi mis du sirop d'érable que je vais diminuer un peu la prochaine fois, mais quel goût. Un bon goût épicé.

Vu que les poires sont déjà très sucrées, j’ai ajouté du miel à la fin seulement pour pouvoir mieux doser la quantité.

Si je veux la mettre en conserve, puis-je le faire au four conventionnel après la cuisson. Si oui à combien de degréF et combien de temps et se conservera combien de temps ?

Sublime pour ma part avec des poires-pommes...merci Ricardo

Comme j'ai un poirier dans ma cour, je cherchais une recette et je suis tomber en amour avec cette recette. J'utilise du sirop d'érable et je met ma compote en conserve ou je congèle selon le temps dont je dispose. Je fais bouillir mes pots avec la compote environ 20 minutes. Un vrai délice et j'offre comme cadeau d'hotesse.

Make these oat pancakes for breakfast or brunch and top with berry compote and a dollop of yogurt. They're tasty, healthy and full of fibre and vitamin C

Top 21 compote recipes from across the web

The most viewed compote recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 21 compote recipes from across the web

The most viewed compote recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Raspberry Compote

Apricot Crumb Buns

Baked Oatmeal

Bloomin' easy vanilla cheesecake

Baked lemon cheesecake with summer ...

Summer Fruit Compote Recipe

Coconut Panna Cotta with Grilled Pi...

Poached plums

Confiture de pêches, nectarines et ...

Spiced Apple Compote with Raisins

Spiced Pear Compote

Oat pancakes

Easy Mixed Berry Compote (10-Minute...

Blueberry Syrup

Compote de pommes

Homemade Strawberry Sauce (Strawber...

Kaiserschmarrn

Strawberry Compote

Apple Pie Compote

Warm cherry & brown sugar compote

Peach Compote

The most viewed compote recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine