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Compote or compôte [1] (French for stewed fruit [2]) is a dessert originating from medieval Europe, [citation needed] made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices .
To prepare polenta, bring milk to a boil in a medium saucepan. Slowly add polenta, stirring constantly with a whisk. Stir in sugar and salt, and cook 5 minutes or until thick, stirring constantly. Serve with compote. Recipe courtesy of Cooking Light: The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough/Oxmoor House, 2011.
Apricot, plum and raisin hoşaf. Hoşaf (Turkish, from Persian خوشآب khosh ab meaning nice water) [1] is an Iranian and Turkish dessert made of dried fruits like raisins, dried prunes, apricots, and figs boiled in water with some sugar and left to cool.
Fruit Stewed dried fruits topped with melted butter and chopped nuts Kazandibi: Pudding Caramelized milk pudding Kemalpaşa tatlısı: Pastry Keşkül: Pudding Almond based milk pudding Komposto Fruit Fresh fruit compote: Künefe: Tel kadayif dough filled with a layer of cheese and soaked in sharbat syrup. Lokma: Fried batter
When the weather’s warm, we crave fresh berries, juicy peaches, ... Here, sweet, creamy rice pudding complements the tart fruit compote quite nicely. Get the recipe. 67. Cheater’s Vegan ...
To prepare compote, melt butter in a medium saucepan over medium heat. Add honey, juice, cinnamon, and berries; bring to a boil. Reduce heat; simmer 5 minutes or until thoroughly heated.
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Kompot or compot, as prepared in Central and Eastern Europe and West Asia, refers to boiled fruits (typically fresh or dried) served either as a drink or a dessert depending on the region. When served as a dessert, it is essentially identical to the French compote , which is where the term "kompot" originates from.