This delicious and cozy autumn dessert is packed with warm spices and tender dried fruits, all simmered in cranberry juice and a splash of whiskey for extra depth. Quick and easy to make, it’s perfect for chilly evenings! Serve it warm over ice cream with crunchy gingersnaps for the ultimate comforting treat. Simple ingredients, big flavors!
Recipe Ingredients:
- 2 cups mix dried fruit, such as apples, pears, mangos, pineapple, cherries, cranberries, raisins, strawberries and dates
- 2 cups cranberry juice
- 4 whole cloves
- 1 orange, zest removed in strips with a peeler and juiced
- 1 cinnamon stick
- Pinch kosher salt
- 1/4 cup whiskey
- 1/4 cup honey
- Splash balsamic vinegar
- Splash almond extract
- Ice cream, for serving
- Gingersnaps, for serving
How To Make Autumn Fruit Compote Sundaes?
- Prepare the Fruit: Chop any large dried fruit into 1.5cm / ½-inch pieces. Add them to a medium saucepan with cranberry juice, cloves, orange zest and juice, cinnamon stick, and salt.
- Simmer the Mixture: Bring to a boil, then reduce heat and let simmer for about 15 minutes, until the fruit is soft but not mushy. If it starts to dry out, add a little water.
- Add the Flavor Boosters: Turn off the heat and stir in whiskey, honey, balsamic vinegar, and almond extract. Return to heat and cook for about 3 more minutes, allowing everything to combine well. Adjust with more honey, vinegar, or extract to taste.
- Serve & Enjoy: Let the compote cool slightly, then spoon it warm over ice cream. Serve with gingersnaps on the side. For a decorative touch, garnish with the orange peel strips and cinnamon stick from the pan.
Recipe Tips:
- Chop the Fruit Evenly : Cut larger dried fruits into small, even pieces (about ½ inch / 1.5 cm) so they cook at the same rate and absorb the flavors properly.
- Don’t Overcook the Compote : Simmer just until the fruit is soft but still holds its shape. Overcooking will make it too mushy.
- Balance the Flavors : Taste before serving! If it’s too tart, add more honey; if too sweet, a splash of balsamic vinegar will fix it.
- Let It Rest for More Flavor : For the best taste, let the compote sit for 10–15 minutes after cooking. The flavors blend and deepen over time.
- Serve Warm for the Best Experience : This dessert is most delicious when served slightly warm over ice cream, as the heat melts it into a creamy, dreamy sauce.
How To Store Leftovers?
- Refrigerate: Let the leftover compote cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 5 days. Serve chilled or reheat slightly before serving over ice cream.
- Freeze: This compote can be frozen! Once cooled, pour it into a freezer-safe container, leaving some space for expansion. Freeze for up to 2 months.
Nutrition Facts
- Calories: 640
- Total Fat: 0.8 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 20 mg
- Potassium: 780 mg
- Total Carbohydrate: 171 g
- Dietary Fiber: 20 g
- Sugars: 147 g
- Protein: 1 g
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Autumn Fruit Compote Sundaes
Description
This delicious and cozy autumn dessert is packed with warm spices and tender dried fruits, all simmered in cranberry juice and a splash of whiskey for extra depth. Quick and easy to make, it’s perfect for chilly evenings! Serve it warm over ice cream with crunchy gingersnaps for the ultimate comforting treat. Simple ingredients, big flavors!
Ingredients
Instructions
- Prepare the Fruit: Chop any large dried fruit into 1.5cm / ½-inch pieces. Add them to a medium saucepan with cranberry juice, cloves, orange zest and juice, cinnamon stick, and salt.
- Simmer the Mixture: Bring to a boil, then reduce heat and let simmer for about 15 minutes, until the fruit is soft but not mushy. If it starts to dry out, add a little water.
- Add the Flavor Boosters: Turn off the heat and stir in whiskey, honey, balsamic vinegar, and almond extract. Return to heat and cook for about 3 more minutes, allowing everything to combine well. Adjust with more honey, vinegar, or extract to taste.
- Serve & Enjoy: Let the compote cool slightly, then spoon it warm over ice cream. Serve with gingersnaps on the side. For a decorative touch, garnish with the orange peel strips and cinnamon stick from the pan.
Notes
- Chop the Fruit Evenly : Cut larger dried fruits into small, even pieces (about ½ inch / 1.5 cm) so they cook at the same rate and absorb the flavors properly.
- Don’t Overcook the Compote : Simmer just until the fruit is soft but still holds its shape. Overcooking will make it too mushy.
- Balance the Flavors : Taste before serving! If it’s too tart, add more honey; if too sweet, a splash of balsamic vinegar will fix it.
- Let It Rest for More Flavor : For the best taste, let the compote sit for 10–15 minutes after cooking. The flavors blend and deepen over time.
- Serve Warm for the Best Experience : This dessert is most delicious when served slightly warm over ice cream, as the heat melts it into a creamy, dreamy sauce.
Autumn Fruit Compote Sundaes