Ruby Fruit Compote Recipe

5 1 2
Ruby Fruit Compote Recipe
Ruby Fruit Compote Recipe photo by Taste of Home
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Ruby Fruit Compote Recipe

Read Reviews
5 1 2
Publisher Photo
This easy anytime dessert is beautiful and delicious all by itself, so imagine it over ice cream or pound cake! It's a dream come true.
MAKES:
2-3 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + chilling
MAKES:
2-3 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + chilling

Ingredients

  • 1 can (14-1/2 ounces) tart cherries
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • Pinch salt
  • 1 teaspoon lemon juice
  • Liquid red food coloring, optional
  • 1 cup whole fresh strawberries, halved
  • 2 tablespoons sour cream
  • 1/4 teaspoon confectioners' sugar

Directions

Drain cherries, reserving juice in a 2-cup measuring cup. Set cherries aside. Add enough water to the reserved juice to measure 1-1/4 cups. In a small saucepan, combine the sugar, cornstarch and salt. Stir in juice mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool for 10 minutes; stir in food coloring if desired.
Fold in strawberries and reserved cherries. Refrigerate for 2-3 hours. Spoon into individual serving dishes. In a small bowl, combine sour cream and confectioners' sugar. Dollop over fruit. Yield: 2-3 servings.
Originally published as Ruby Fruit Compote in Cooking for One or Two Cookbook 2003, p284

Nutritional Facts

1/2 cup: 234 calories, 2g fat (1g saturated fat), 7mg cholesterol, 64mg sodium, 55g carbohydrate (50g sugars, 2g fiber), 2g protein.

  • 1 can (14-1/2 ounces) tart cherries
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • Pinch salt
  • 1 teaspoon lemon juice
  • Liquid red food coloring, optional
  • 1 cup whole fresh strawberries, halved
  • 2 tablespoons sour cream
  • 1/4 teaspoon confectioners' sugar
  1. Drain cherries, reserving juice in a 2-cup measuring cup. Set cherries aside. Add enough water to the reserved juice to measure 1-1/4 cups. In a small saucepan, combine the sugar, cornstarch and salt. Stir in juice mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool for 10 minutes; stir in food coloring if desired.
  2. Fold in strawberries and reserved cherries. Refrigerate for 2-3 hours. Spoon into individual serving dishes. In a small bowl, combine sour cream and confectioners' sugar. Dollop over fruit. Yield: 2-3 servings.
Originally published as Ruby Fruit Compote in Cooking for One or Two Cookbook 2003, p284

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Lai User ID: 9175882 266310
Reviewed May. 25, 2017

"I love it"

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