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Easy Ginger Fruit Compote
probertson
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Easy Ginger Fruit Compote

Easy Ginger Fruit Compote

The berries are looking lovely and soon the stone fruits like peaches and nectarines. This delicious recipe says summer, no matter how you prepare it.

Ingredients for 6 servings

½ Cup water

½ Cup brown sugar

4 tsps lemon juice

2 Tbsps chopped crystallized ginger (found in the baking aisle, or near the produce section)

4 Cups assorted fruit (peaches, pears, apples, orange, grapefruit, raspberries, strawberries in whatever proportions you prefer)

2 Cups Vanilla or Plain Greek Yogurt or Kefir Yogurt

Toasted or raw pecans for garnish

Method:

Make syrup. In small saucepan, combine water, sugar, lemon juice, and ginger. Bring to boil, reduce heat to low, then simmer until sugar melts, about 2 minutes.

Wash, peel, chop, and section fruit so that larger fruit like apples, pears, and oranges are bite sized pieces. Add fruit to warm syrup all at once so that the fruit starts to cook slightly, but doesn’t turn into jam. Depending on the fruit you use, it will add its own juices to the syrup. Remove from heat after about two minutes, and allow to cool. Cover and refrigerate for up to a week.   

Spoon fruit into dessert dishes, and garnish with a dollop of Greek yogurt or kefir yogurt, plus a few sprinkles of chopped crystallized ginger and some pecans.

*For a boozy and adult only version, stir in a couple of ounces of brandy into the syrup as it cooks.

Pam Robertson is the inspiration behind The Ladybirds’ Kitchen and she’s on a quest to help find their zest for cooking. She is a coach with Fabulous @ 50, a best-selling author, and wrote Eat Inspired: The Only Food Journal You Really Need. You can reach her through  eatinspired@ladybirdskitchen.com or by calling 780-232-0083.
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AuthorPam Robertson
probertson

probertsonprobertson

Pam Robertson has worked as a writer, teacher, musician, and soldier.

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Full biography

Pam Robertson has worked as a writer, teacher, musician, and soldier. She’s studying nutrition and cooking while working on the Eat Inspired philosophy she founded, which is about food that fits life, whether you’re creating culinary experiences that reflect health needs, or looking for the perfect celebration dish. For some odd reason, the main character in Pam’s spy stories isn’t crazy about cooking. Morgan Winfeld is a mid-40s Canadian covert operator, working through challenges with crossing borders and international treachery. Pam’s been a part of the Fabulous at 50 community since 2013.

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