Fruit Compote Day 2025 is on Saturday, March 1, 2025: Mothers day.What are you cooking for mom?
Saturday, March 1, 2025 is Fruit Compote Day 2025. National fruit compote day – Eatocracy - CNN.com Blogs National fruit compote day
Frequently overlooked as baby food, compotes could be remarkably grown-up and complicated if they’re prepared correctly. It’s time for you to take these dishes from the nursery by honoring Fruit Compote Day! Compote may be the French word for mixture, and just about any fruit may be used, aside from bananas, because they don’t prepare well.Fruit compotes can be created with either fruits or with dried, reconstituted fruit. A really grown-up method to re-hydrate individuals apricots or apple slices would be to soak them in cider, or perhaps Champagne, before adding these to a mixture of summer time berries. Compotes could be spiced up, too. Give a couple of cloves plus some cinnamon to some being applied pot of apples, apples and blackberries for any warming winter treat.To actually add an aura of sophistication, carefully shred some mint leaves and sprinkle on them the compote to include colour along with a fresh counterpoint to any or all that fruitiness.
The Menu:
Eggs Benedict with Canadian Bacon
Mediterranean Quiche
Belgian Waffles with Blueberry Syrup
Stuffed French Toast with Berry Filling
Butter Rum Apples
The Perfect Fruit Compote
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Traditional Eggs Benedict
1 teaspoon vinegar
4 eggs
4 thin slices Canadian bacon
2 English muffins
Hollandaise sauce:
3 egg yolks
1 tablespoon hot water
1 tablespoon lemon juice
1 stick unsalted butter, melted and hot
Salt and pepper
Paprika
Chopped parsley
In a large skillet, bring 2 inches of water and the vinegar to a boil. Crack one egg into a glass. Reduce water to a simmer and pour egg into water in one quick motion. Quickly add remaining eggs. Let eggs cook for 4-5 minutes. The white should be firm but the yellow should be runny. Remove eggs with a slotted spoon and drain on a paper towel.
In a non-stick skillet heat the bacon until warm. Toast the English muffins until golden.
For the sauce: Place yolks, water and lemon juice into blender. Blend for 1 minute. With blender running, pour butter through open hole of blender lid. Season with salt and pepper and keep warm.
To assemble eggs benedict: Top each muffin with bacon and a poached egg. Pour warm sauce over and garnish with paprika and chopped parsley.
Alternatives: Vegetarian: Substitute wilted spinach and a grilled tomato for the ham.
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Mediterranean Quiche
2 tablespoons unsalted butter
1 cup sliced yellow onions
1 medium zucchini, chopped
1/4 pound mushrooms, wiped clean and sliced
1 teaspoon minced garlic
4 ounces oil-packed sun-dried tomatoes, drained and chopped
3 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large eggs
1 1/4 cups half-and-half
1/2 cup grated Gruyere
1/2 teaspoon crushed red pepper
Savory pie crust, recipe follows
3 ounces goat cheese, crumbled
Preheat the oven to 375 degrees F.
In a large skillet melt the butter over medium-high heat. Add the onions and zucchini and cook, stirring, for 6 minutes. Add the mushrooms and cook, stirring, until the liquid is rendered and the vegetables are wilted, about 10 minutes.
Add the garlic and cook for 1 minute.
Add the tomatoes, basil, and thyme and season lightly with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and let cool.
In a bowl, beat the eggs and half-and-half together. Add the salt, pepper, grated Gruyere, and crushed red pepper.
Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture, and crumble the goat cheese on top. Bake for 25 to 30 minutes until set. Remove from the oven and let cool for 30 minutes before serving.
Savory Pie Crust:
8 ounces flour (about 1 1/2 cups plus 2 tablespoons)
1/2 teaspoon salt
4 ounces (1 stick) cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water
Sift the flour and salt into a large mixing bowl. Incorporate the butter and shortening by hand, working the fat into the flour with your fingertips until the dough starts to come together and form small pea shapes. Work the ice water into the dough until it just comes together, being careful not to over mix.
Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes. Turn onto a lightly floured surface and roll out into an 11-inch circle. Fit into a 9-inch pie pan, trimming any excess and crimping the edges to fit the pan. Cover the bottom with parchment paper and pie weights or uncooked beans, and bake for 12 minutes. Remove from the oven and uncover. Let cool slightly on a wire rack before filling.
Yield: 1 crust
Belgian Waffles with Blueberry Syrup
In a large mixing bowl, prepare your favorite waffle mix according to package directions.
Preheat waffle iron according to manufacturer's guidelines. Lightly spray the waffle iron with nonstick spray. Using a 4-ounce ladle or 1/2 cup measure, ladle batter for waffle into the iron, spreading evenly. Close the waffle iron and cook for 2 minutes or until waffles are golden and the steaming stops. Repeat with remaining batter. Serve with Whipped Cream and Blueberry Syrup.
BLUEBERRY SYRUP:
1 tablespoons butter
1 pint blueberries
1/4 cup granulated sugar
1/2 lemon, juiced
In a small saucepan over medium heat, combine butter, blueberries, sugar and lemon. Stir gently until the berries break down and release their natural juice. The consistency should remain a bit chunky. Serve hot over waffles.
WHIPPED CREAM:
1 cup heavy cream, chilled
2 tablespoons granulated sugar
1 teaspoon natural vanilla extract
Using a hand-held electric beater on high speed, beat the cream in a chilled stainless steel bowl until it begins to thicken.
Add sugar and vanilla. Continue to beat until the cream forms stiff peaks. Refrigerate until ready to use.
------------------
Stuffed French Toast with Berry Filling
One 8-ounce package cream cheese
1 tsp milk or cream
1 cup chopped fresh strawberries or raspberries
1/4 cup strawberry or raspberry preserves
1/2 cup chopped toasted nuts, pecans or walnuts
2 Tbsp Chambord
In a medium size bowl, combine the cream cheese and milk until smooth. Stir in the next 4 ingredients.
1 loaf French Bread
Cut bread into 10-12 1 1/2 inch diagonal slices with serrated knife. With sharp Paring knife cut a pocket in the top of each. Fill each with 1 1/2 Tbsp filling. Place in zip lock bags and freeze.
---------
French Toast Dip
4 eggs
2 cups milk or half and half
3/4 tsp vanilla
3/4 tsp nutmeg
1 tsp cinnamon
Beat eggs, add milk and seasonings. Dip the partially thawed bread into the egg mixture and allow to get moderately soaked on both sides, drain excess before grilling. Generously coat grill with vegetable oil and a little butter. Cook each side until brown.
Garnish
Powdered sugar, as needed for garnishing
1 cup strawberries, sliced for garnishing
1/2 cup chopped, toasted nuts, pecans or walnuts for garnishing
Serve 2 or 3 slices overlapping on plate with powdered sugar and sliced strawberries. Sprinkle nuts over the top.
----------------------
Butter Rum Apples
4 Gravenstein apples
1/2 cup dark rum
1/2 cup water
1 cup sugar
1 Tbsp instant coffee
1/4 tsp cinnamon
1/2 cup butter
Peel, core and halve the apples. In a medium pot, heat the rum, water, sugar, instant coffee, cinnamon and butter until bubbly. Simmer for 10 minutes. Add apples and cook apples until tender, basting apples occasionally. Serve apple one half apple each with a dollop of whipped cream.
---------------
The Perfect Fruit Compote
Sauce:
1/2 cup sugar
2 Tbsp. cornstarch
3/4 cup pineapple juice
1/2 cup orange juice
2 Tbsp. lemon juice
Add all ingredients together and cook until thickens, stirring constantly. Put aside to cool.
Fruit Mixture:
20 oz. pineapple chunks
11 oz. Mandarin oranges
3-4 diced apples
2-3 bananas
1/2 cup cherries or grapes for color
Optional other fruits in season may be added. Fruits, as bananas and apples, will not turn their color in this sauce.
-------------
Fireside Coffee Mix
2 c. non-dairy coffee creamer
1 1/2 c. hot cocoa mix (dry)
1 1/2 c. instant coffee
1 1/2 c sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Combine all ingredients. Store in an airtight container.
For one cup:
2 tablespoons + 1 tsp. of mix
Add water
Chilled champagne
What are some breakfast-in-bed Mother's Day recipes?
The Menu:
Eggs Benedict with Canadian Bacon
Mediterranean Quiche
Belgian Waffles with Blueberry Syrup
Stuffed French Toast with Berry Filling
Butter Rum Apples
The Perfect Fruit Compote
-------------
Traditional Eggs Benedict
1 teaspoon vinegar
4 eggs
4 thin slices Canadian bacon
2 English muffins
Hollandaise sauce:
3 egg yolks
1 tablespoon hot water
1 tablespoon lemon juice
1 stick unsalted butter, melted and hot
Salt and pepper
Paprika
Chopped parsley
In a large skillet, bring 2 inches of water and the vinegar to a boil. Crack one egg into a glass. Reduce water to a simmer and pour egg into water in one quick motion. Quickly add remaining eggs. Let eggs cook for 4-5 minutes. The white should be firm but the yellow should be runny. Remove eggs with a slotted spoon and drain on a paper towel.
In a non-stick skillet heat the bacon until warm. Toast the English muffins until golden.
For the sauce: Place yolks, water and lemon juice into blender. Blend for 1 minute. With blender running, pour butter through open hole of blender lid. Season with salt and pepper and keep warm.
To assemble eggs benedict: Top each muffin with bacon and a poached egg. Pour warm sauce over and garnish with paprika and chopped parsley.
Alternatives: Vegetarian: Substitute wilted spinach and a grilled tomato for the ham.
-------------------------
Mediterranean Quiche
2 tablespoons unsalted butter
1 cup sliced yellow onions
1 medium zucchini, chopped
1/4 pound mushrooms, wiped clean and sliced
1 teaspoon minced garlic
4 ounces oil-packed sun-dried tomatoes, drained and chopped
3 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large eggs
1 1/4 cups half-and-half
1/2 cup grated Gruyere
1/2 teaspoon crushed red pepper
Savory pie crust, recipe follows
3 ounces goat cheese, crumbled
Preheat the oven to 375 degrees F.
In a large skillet melt the butter over medium-high heat. Add the onions and zucchini and cook, stirring, for 6 minutes. Add the mushrooms and cook, stirring, until the liquid is rendered and the vegetables are wilted, about 10 minutes.
Add the garlic and cook for 1 minute.
Add the tomatoes, basil, and thyme and season lightly with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and let cool.
In a bowl, beat the eggs and half-and-half together. Add the salt, pepper, grated Gruyere, and crushed red pepper.
Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture, and crumble the goat cheese on top. Bake for 25 to 30 minutes until set. Remove from the oven and let cool for 30 minutes before serving.
Savory Pie Crust:
8 ounces flour (about 1 1/2 cups plus 2 tablespoons)
1/2 teaspoon salt
4 ounces (1 stick) cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water
Sift the flour and salt into a large mixing bowl. Incorporate the butter and shortening by hand, working the fat into the flour with your fingertips until the dough starts to come together and form small pea shapes. Work the ice water into the dough until it just comes together, being careful not to over mix.
Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes. Turn onto a lightly floured surface and roll out into an 11-inch circle. Fit into a 9-inch pie pan, trimming any excess and crimping the edges to fit the pan. Cover the bottom with parchment paper and pie weights or uncooked beans, and bake for 12 minutes. Remove from the oven and uncover. Let cool slightly on a wire rack before filling.
Yield: 1 crust
Belgian Waffles with Blueberry Syrup
In a large mixing bowl, prepare your favorite waffle mix according to package directions.
Preheat waffle iron according to manufacturer's guidelines. Lightly spray the waffle iron with nonstick spray. Using a 4-ounce ladle or 1/2 cup measure, ladle batter for waffle into the iron, spreading evenly. Close the waffle iron and cook for 2 minutes or until waffles are golden and the steaming stops. Repeat with remaining batter. Serve with Whipped Cream and Blueberry Syrup.
BLUEBERRY SYRUP:
1 tablespoons butter
1 pint blueberries
1/4 cup granulated sugar
1/2 lemon, juiced
In a small saucepan over medium heat, combine butter, blueberries, sugar and lemon. Stir gently until the berries break down and release their natural juice. The consistency should remain a bit chunky. Serve hot over waffles.
WHIPPED CREAM:
1 cup heavy cream, chilled
2 tablespoons granulated sugar
1 teaspoon natural vanilla extract
Using a hand-held electric beater on high speed, beat the cream in a chilled stainless steel bowl until it begins to thicken.
Add sugar and vanilla. Continue to beat until the cream forms stiff peaks. Refrigerate until ready to use.
------------------
Stuffed French Toast with Berry Filling
One 8-ounce package cream cheese
1 tsp milk or cream
1 cup chopped fresh strawberries or raspberries
1/4 cup strawberry or raspberry preserves
1/2 cup chopped toasted nuts, pecans or walnuts
2 Tbsp Chambord
In a medium size bowl, combine the cream cheese and milk until smooth. Stir in the next 4 ingredients.
1 loaf French Bread
Cut bread into 10-12 1 1/2 inch diagonal slices with serrated knife. With sharp Paring knife cut a pocket in the top of each. Fill each with 1 1/2 Tbsp filling. Place in zip lock bags and freeze.
---------
French Toast Dip
4 eggs
2 cups milk or half and half
3/4 tsp vanilla
3/4 tsp nutmeg
1 tsp cinnamon
Beat eggs, add milk and seasonings. Dip the partially thawed bread into the egg mixture and allow to get moderately soaked on both sides, drain excess before grilling. Generously coat grill with vegetable oil and a little butter. Cook each side until brown.
Garnish
Powdered sugar, as needed for garnishing
1 cup strawberries, sliced for garnishing
1/2 cup chopped, toasted nuts, pecans or walnuts for garnishing
Serve 2 or 3 slices overlapping on plate with powdered sugar and sliced strawberries. Sprinkle nuts over the top.
----------------------
Butter Rum Apples
4 Gravenstein apples
1/2 cup dark rum
1/2 cup water
1 cup sugar
1 Tbsp instant coffee
1/4 tsp cinnamon
1/2 cup butter
Peel, core and halve the apples. In a medium pot, heat the rum, water, sugar, instant coffee, cinnamon and butter until bubbly. Simmer for 10 minutes. Add apples and cook apples until tender, basting apples occasionally. Serve apple one half apple each with a dollop of whipped cream.
---------------
The Perfect Fruit Compote
Sauce:
1/2 cup sugar
2 Tbsp. cornstarch
3/4 cup pineapple juice
1/2 cup orange juice
2 Tbsp. lemon juice
Add all ingredients together and cook until thickens, stirring constantly. Put aside to cool.
Fruit Mixture:
20 oz. pineapple chunks
11 oz. Mandarin oranges
3-4 diced apples
2-3 bananas
1/2 cup cherries or grapes for color
Optional other fruits in season may be added. Fruits, as bananas and apples, will not turn their color in this sauce.
-------------
Fireside Coffee Mix
2 c. non-dairy coffee creamer
1 1/2 c. hot cocoa mix (dry)
1 1/2 c. instant coffee
1 1/2 c sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Combine all ingredients. Store in an airtight container.
For one cup:
2 tablespoons + 1 tsp. of mix
Add water
Chilled champagne
hope these help. enjoy.
How long does Peach compote last?
Compote is healthier to spread on toast than jam, the sugar content is lower. It is easier to make than jam and you can make a batch and store it in the fridge for two or three days.
