Best Pear Cranberry And Rosemary Compote Recipes
ROSY PEAR COMPOTE
Pears and cranberries bring down-home flair to this comforting compote-a heartwarming way to cap off any autumn meal. Lorraine Darocha, Berkshire, Massachusetts, suggests, "It's also delicious spooned over a cool scoop of sherbet."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a 13-in. x 9-in. baking dish coated with cooking spray, arrange pears. In a saucepan, combine the cranberry sauce, sugar, lemon juice, cinnamon and ginger. Cook and stir until mixture comes to a boil; pour over pears. Top with oranges., Cover and bake at 350° for 30-35 minutes or until pears are tender. Serve warm. Garnish with cinnamon sticks if desired.
Nutrition Facts :
CRANBERRY-ROSEMARY PROSECCO FLOAT
This makes such a festive cocktail to kick off your Thanksgiving cocktail hour! This recipe is for one, but line up flutes for all your guests and it's easy to make as many as you need. Make the rosemary simple syrup up to a week in advance. The rest of the cocktail is together in minutes.
Provided by Julie Hubert
Categories Drinks Recipes Cocktail Recipes Gin Drinks Recipes
Time 1h6m
Yield 1
Number Of Ingredients 8
Steps:
- Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to low; let simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
- Strain syrup into a sterilized glass jar. Cover and refrigerate until completely chilled, at least 20 minutes.
- Drop sorbet into the bottom of a champagne flute. Pour 1 fluid ounce rosemary syrup and gin on top. Pour in Prosecco very slowly so that it does not overflow. Garnish with 1 cranberry and sprig of rosemary.
Nutrition Facts : Calories 474 calories, Carbohydrate 70.5 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 13.6 mg, Sugar 56.5 g
CRANBERRY PEAR COMPOTE
"While simmering apples in brown sugar and cinnamon, I decided to add a ripe pear and a few cranberries to the mix," says Linda James of Greenfield, Wisconsin. "The result was a thick, tangy-sweet sauce that's terrific over frozen yogurt."
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and sauce thickens, about 15 minutes, stirring occasionally. Serve warmed or chilled. Store in the refrigerator.
Nutrition Facts : Calories 85 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges
PEAR, CRANBERRY AND ROSEMARY COMPOTE
Categories Condiment/Spread Fruit Vegetarian Low Sodium Wheat/Gluten-Free Vegan Simmer
Yield 1.5 cups
Number Of Ingredients 6
Steps:
- In a small saucepan bring water, rosemary sprigs and cranberries to a boil. Simmer over low heat until the cranberries have burst. Add sugar and stir to dissolve. Stir in pear chunks, lemon juice and zest, then cover and simmer over low heat just until pears are tender. (If baking further in a crumble/cobbler simmering is unnecessary.) Remove and discard rosemary sprigs (a few loose needles are okay) and adjust sugar to your taste and to suit your desired purpose.
CRANBERRY-PEAR COMPOTE
From the cookbook "Vegan for the Holidays" by Zel Allen. This recipe combines cranberries with pears, cinnamon and ginger. Prepare a day in advance to give it time to set up in the refrigerator.
Provided by Wish I Could Cook
Categories Chutneys
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a 3-quart saucepan.
- Cover and bring to a boil over high heat.
- Lower the heat and simmer for 10 minutes.
- Let cool completely and refrigerate 8-12 hours to thicken.
Nutrition Facts : Calories 136.5, Fat 0.1, Sodium 2.3, Carbohydrate 35.6, Fiber 3.1, Sugar 29.8, Protein 0.3
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