- Dish type
- Fruit desserts
- Mango desserts
Just two cans from the storecupboard will conjure up an exotic dessert. Delicious! You can use tinned apricots instead of mango, if you prefer.
4 people made this
- 425g can mango slices in syrup
- 425g can pear quarters in syrup
- coarsely grated or finely pared zest and juice of 1 lime
- 9 green cardamom pods
- 2 tbsp chopped pistachio nuts
MethodPrep:5min ›Cook:6min ›Ready in:11min
- Prepare the fruit: Drain the mango slices and pear quarters in a sieve over a pan. Shake the sieve well, then set it aside over a bowl. If the mango slices are rather large, cut them into thinner slices.
- Make the syrup: Add the lime zest and juice to the pan. Cut a slit in each cardamom pod as you add it to the pan. Bring the syrup to the boil and boil hard for 5-6 minutes or until it is reduced by about half and aromatic with cardamom.
- Assemble and serve: While the syrup is boiling, arrange the mango slices and pear quarters in four large, shallow dessert dishes. Spoon over the reduced syrup (remove the cardamoms, if you like), sprinkle with pistachio nuts and serve.
*For lime and cardamoms, use the zest of 1 orange (without the juice) and 1 cinnamon stick. *For pistachio nuts, use chopped walnuts or toasted flaked almonds. *For the mangos and pears, use a 425g can peach slices or halves and a 425g can lychees.
This compote is a terrific get-ahead dessert. Arrange the fruit in a large bowl, pour over the syrup (with the cardamoms) and chill for several hours or overnight.
Pear compote with rosewater and pistachio ricotta: Follow the main recipe but use canned pear halves instead of quarters. Mix 100g ricotta cheese with 1 tsp icing sugar and 1 tbsp rosewater. Spoon this into 4 pear halves and arrange them in the dishes, then press the pistachio nuts on top. Arrange the mango slices around the pears, slicing any remaining pear halves and adding them as well. Spoon over the reduced syrup and serve.
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What Is a Fruit Compote?
A colorful fruit compote brings a casual or holiday meal to a delicious close whether it is enjoyed by itself or in combination with other desserts. In the culinary arts, a compote refers to fresh, canned or dried fruit that has been stewed in a syrup of sugar and other flavorings.
The fruit in a compote is cut into chunks. When a compote is made with dried fruit, the fruit is typically soaked in water first to soften it. Compote recipes sometimes include wine, brandy, rum or liqueur. Fruit compote is frequently made from combinations of figs, pears, apples, plums, berries and rhubarb. Compote recipes usually include other flavorings, such as vanilla, cinnamon, citrus peels and cloves.
They are almost always served with chunky fruit in the mixture. A pureed fruit mixture is better referred to as a coulis. The compote is meant to be enjoyed immediately, although it can be refrigerated for a short time.
30 Blueberry Recipes To Make This Summer
Muffins and bread and pie, oh my! We absolutely love blueberry season. Every bite of these blueberry recipes is bursting with flavor and is melt-in-your-mouth delicious. From lemon blueberry bread to basil blueberry muffins to blueberry cream cheese french toast, your taste buds will be begging you to make these blueberry recipes ASAP!
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When thinking of summer vegetables, squash and zucchini are probably at the top of the list. But, cucumbers are abundant too and we think they deserve the same spotlight. While they are technically a fruit, for cooking many consider them and treat them like a veggie. From a classic cucumber, tomato, and onion salad to [&hellip]
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Halibut is an easy fish to add to your diet. Rich in minerals and nutrients, this clean-tasting fish is a healthy and tasty dinner option. One half-filet of halibut provides more than a third of your daily dose of vitamins and minerals! Check out these flavorful halibut recipes that belong in your summer diet.
Mango Apple Crumble Recipe
I cultivate a relationship of deep trust and mutual appreciation with the Fruit Crumble Family. We send each other holiday cards and such, we remember our respective birthdays, and I often turn to them when I’m looking for a simple dessert that won’t keep me busy for half the day, one that will be comforting and reliably tasty. And if it can suffuse the kitchen and living-room with warm golden smells, so much the better.
It’s not the kind of dessert that makes your friends go, “Wow!” it is the kind of dessert that makes your friend go, “Mmmm!“, and that’s really all that matters to me.
My mother makes a killer apple crumble, she really does. Often dolled up with blackberries, hand-picked and frozen in the early fall, it is always served with home-made crème anglaise in an ageless glass jug, which we unabashedly lick to the last drop once all traces of the crumble have disappeared.
I like to play around with my mother’s recipe, substituting and twisting until the crumble’s head turns.
Her recipe — one of the first I copied in my recipe book years ago — is incredibly simple, calling for equal weights of butter, sugar, flour and breadcrumbs, plus a dash of milk. But try as I might to follow it with exactitude and punctilious precision (and no, I won’t allow you to doubt this assertion), it never comes out quite the same.
So instead of trying to replicate my mother’s crumbles, I just keep my fingers crossed when I go to my parents’ for dinner, hoping that’s what she’ll make. (Then again if it’s a charlotte or a tart or a crème renversée I certainly don’t complain.)
And in my own kitchen, I like to play around with her recipe, substituting and twisting until the crumble’s head turns. In this version I used salted butter and unrefined sugar (as in all my baking), oatmeal in place of breadcrumbs for a crunchier topping, almond powder instead of flour for a subtle nutty taste, and a couple of ripe mangoes, teasing the apples with their smooth flamboyant flesh and suave exoticism.
Pear and Candied Chestnut Crumble Recipe
This is the very quick and yummy dessert I served our friends the other night, just before we got back to our scheduled program of activities – video games for Maxence and Marwane, and some serious chatting for Marion and myself.
This is in fact a cheater’s crumble, in which the fruit is cooked beforehand (in my case a large amount of delicious passe-crassane pears that had gotten nice and ripe all at the same time), and the crumble is a handful of your favorite granola cereal (I am an enthusiastic cereal buyer, and we have about 12 different kinds, among which 5 are granolas, and um… one is for Maxence).
The idea of adding marrons confits (a.k.a. marrons glacés or glazed chestnuts) to the pears was inspired by the delicious crumble they currently serve at l’Avant-Goût, to which I went back on a couple of happy occasions recently.
Unrelated yet joyous note : a very Happy Birthday to Nassim and Alex!
Crumble Poire et Marron Confit
– 6 ripe juicy pears
– 4 marrons confits (glazed chestnuts)
– 3/4 C granola cereal
Pear compote. Peel, core and cut the pears into medium chunks. Put them in a saucepan, and cook over medium heat, covered, for 10 to 15 minutes, stirring gently every once in a while. They are done when they are translucent, but you don’t want them to melt completely, some chunks should remain. Most pears are sweet enough that you don’t need to add sugar to them, but if you feel like yours aren’t very sweet, add a teaspoon or two of sugar at the beginning of the cooking.
The pear compote can be prepared ahead, and kept in an airtight container in the fridge for a couple of days.
Preheat the oven to 200°C (400°F). In each of four shallow ramequins, spoon a fourth of the pear compote. Add one chopped marron glacé, and top with a fourth of the granola. Put the ramequins into the oven for about 10 minutes, or until warm. Serve as is, or top with a small scoop of vanilla ice-cream or crème fraîche.
Fabulous Fruit Compote
WHY WE LOVE THIS RECIPE
A delicious recipe for balancing both Pitta and Vata . As summer waxes into early fall, we naturally notice changes in our appetite and food desires. Here is a perfect transitional dish that is quick and easy to prepare. It can be served for a breakfast treat, for a heart-healthy snack, or for a delicious naturally-low-cholesterol dessert. Fruit compote is virtually fat-free, full of flavor, and pleasing to all the senses. For Vata-balancing, serve it warm on cooler fall days, or if the weather is hot, let it cool and serve this dish at room temperature for a perfect Pitta-balancing dessert.
Makes 4 half-cup servings.
- Organic apples, plums, pears, peaches, bananas, cranberries and mangos are ideal for this recipe.
- Choose fresh organic seasonal fruits that are readily available.
- A pinch of cardamom
- A pinch of powdered ginger (a slice of fresh ginger root can be used instead)
- A sprinkle of cinnamon
- 2 whole cloves (optional)
- Peel and cube 2 medium organic apples, one peach or nectarine, and one additional fruit such as a pear, plum or mango.
- Place in a saucepan with one cup water on medium-low heat. (Note: High cooking temperatures break down vitamins and nutrients that are in the fruits.)
- Add herbs and simmer over medium-low heat in a saucepan with a cup of water, stirring occasionally until tender. If water boils off before tender, add a dribble of hot or room-temperature water while cooking.
- Serve in individual dishes warm or at room temperature.
- Use only organic apples, pears and bananas, to which a tablespoon of grated coconut can be added during cooking.
- Use apples and plums and add whole cranberries for a more chutney-like compote.
© 1999, 2021 Maharishi AyurVeda Products International, Inc. (MAPI). All Rights Reserved. MAPI does not provide medical advice, diagnosis or treatment. These statements have not been evaluated by the Food and Drug Administration. Products are not intended to diagnose, treat, cure or prevent any disease. See additional information.
How to safely store it?
Compotes have a great shelf life. Once your compote is ready, you should transfer them in airtight jars or containers and keep them in the fridge. These will stay fresh for upto 2 weeks.
If you wish to store for longer, you can always store them in airtight plastic containers and keep them in the freezer. These should stay okay for 3-4 months, just defrost in chunks, as and when you need it.
These were my tips on how to make a compote. If you ever had any doubts about making it, I hope it is all cleared out now and you’ll be making a compote real soon! If you’re looking for a recipe to help you get started then you can check out these two dessert recipes from my blog!
. Types of pears
Pears come in all shapes, sizes and flavors. My favorite has always been Anjou pears because they are so sweet
Here are some of the common pear varieties. Source: USAPears and
Red anjou pears
They are the most common types of pears in the US and they happen to be my favorite
Red Anjou pears are very distinguished because they have a vibrant red color and they have a bell shape. They are in season from September to June
Their level of sweetness is perfect for this salad dressing recipe. I found that I put just a little bit of maple syrup to even out the taste of this dressing
I made a pear tart using anjou and green Bartlett pears. Check it out and let me know what you think of it.
These pears have a the very recognizable almost neon green color. They have a very similar shape to anjou pears.
Their sweetness level is also similar to anjou pears, so, you can easily substitute with this green anjou pears in this pear dressing
Bartlett pear (red and green)
They have a greenish-brownish skin that is easily distinguishable when you see it in the grocery store
It shape is weird, don’t you think? I find its smaller top and larger, rounder bottom to be very unique in shape. When I was a kid, a teacher joked that the top was the head of the pear where its brain was kept
I never saw Bartlett pear in the same way again, and to this day, I am always skirmish at the site of a Bartlett pear.
They are very crispy when they ripen, so, I don’t recommend using them in this pear salad recipe
These are the most common type of pears, at least in my home when we were growing up. These pears have very little sweetness and are generally not very crispy when they ripen.
For this pear salad dressing, these Bosc pears don’t have a good texture and I found that I had to put extra maple syrup in it. Adding extra maple syrup just defeats the purpose of having a healthier dressing.
So, I don’t recommend using Bosc in this pear salad dressing
Vegan salad dressing, ginger salad dressing, low carb salad dressing, low sodium salad dressing
ABC Health & Wellbeing
[Image source: Amanda McLauchlan ]
A fruity breakfast delight for the whole family from the Sept/Oct issue of LifeEtc magazine.
Recipe: Kathryn Elliott Photography: Amanda McLauchlan Styling: Elizabeth Graham
- Juice of 1 orange
- 1 tbsp honey
- 1 cinnamon stick
- 2 pears, peeled, cored and sliced into thin wedges
- 2 50g frozen mixed berries
- 4 tbsp natural yoghurt
- 1/4 cup natural muesli
Place the orange juice and honey in a high-sided frying pan over a medium heat.
Gently dissolve the honey in the juice, whisking to combine.Turn up the heat and add the cinnamon stick, pears andfrozen berries.
Bring to the boil and then turn the heat down to a simmer.
Cover and cook for 5 minutes, until the fruit is tender. Spoon the compote into two bowls, add the yoghurt and sprinkle with muesli.
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1 cup sugar
1/2 cup water
1 slice (1/2" size) lemon zest (yellow part only)
4 cups peeled, pitted peaches, diced or sliced
Bring the sugar, water and lemon zest to a boil over high heat. Simmer for 5 minutes. This will extract flavor from the peel, dissolve the sugar and make a syrup. Add the fruit and continue to cook for about 5 minutes, until just tender. Remove the fruit from the juice and set aside. Discard the lemon zest.
Reduce the juice over medium-high heat for about 5 minutes, until it becomes syrupy. Pour the syrup over the cooked fruit. Serve warm.