Fruit compotes - Hellopro
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  • Food and drinks > Confitures et miels (translation in progress) > Jams
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  • Food and drinks > Gourmet hampers

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Confitures et miels (translation in progress)
Fruit compotes
Honey
Jams
Alimentations pour bébés (translation in progress)
Pizzas et snacking (translation in progress)
Aliments pour l'apéritif (translation in progress)
Eggs
Meat
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Nourriture thérapeutique et diététique (translation in progress)
Ice creams
Mushrooms
Pasta, rice, noodles and wheat
Alcohols
Sea produce
Fresh fruit
Gourmet hampers
Baked goods - patisserie
Légumes (translation in progress)
Epices et herbes (translation in progress)
Coffees
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Thés, tisanes et infusions (translation in progress)


Fruit compotes :

16 products Flux RSS
FRUIT COMPOTE

FRUIT COMPOTE

Method 1 Prepare a large bowl of fruit compote for breakfast. 2 Place 325g dried fruits such as apricots, prunes, mangoes, figs and cherries in a non-reactive saucepan with a cinnamon stick, 2 star anise, 250ml each of orange juice and water and 30ml Rowse Pure Natural Clear Blossom Honey. 3 Bring to the boil and simmer for 15 minutes. Cool in a bowl overnight and serve with yogurt. >>>
View the product on rowsehoney.co.uk Rowse Honey Ltd
ORANGE AND DATE DESSERT

ORANGE AND DATE DESSERT

Another great, refreshing and really easy Eastern dessert from the Orange Grove Serves 6/8 10 Oranges segmented (5 navel/ 5 blood) 8/10 Dates, halved, pitted and slivered 1 Tbsp Rosewater 1 Tsp Cinnamon powder 3 Tbsp Icing sugar Cream, Ice cream or greek yoghurt to serve with a few mint leaves. Arrange orange segments on individual plates or a large sharing platter in circles. Scatter with dates sprinkle with rosewater then cover with cling film. Chill for a couple of hour to let the rose flavour penetrate the fruit. Just before serving dust with cinnamon, icing sugar and the mint leaves. Serve with with cream, ice cream or yoghurt. Enjoy Kritz >>>
View the product on orangegroveorganic.com Orange Grove Organic
MAPLE GLAZED BAKED GAMMON

MAPLE GLAZED BAKED GAMMON

Ingredients serves 10 2.5kg/6lb unsmoked gammon joint, soaked overnight in cold water 6 peppercorns 6 juniper berries 1 bay leaf 1 onion, studded with cloves whole cloves 3 tbsp Rowse Maple Syrup 50g/2oz fine shred orange marmalade Method 1 Drain the gammon and place in a large saucepan with peppercorns, juniper berries, bay leaf and onions. Cover with water and bring to the boil, skimming any scum with a slotted spoon. Simmer gently for 1½ hours. 2 Preheat the oven to 200C/400F/gas mark 6. Allow gammon to cool slightly, then cut off the rind. Score the fat in a diamond pattern and stud with cloves. 3 Combine Rowse Maple Syrup and marmalade and brush over the fat. Place in a roasting pan and roast for 20 minutes, glazing regularly until golden. >>>
View the product on rowsehoney.co.uk Rowse Honey Ltd
MAPLE LAYERED SUMMER FRUITS

MAPLE LAYERED SUMMER FRUITS

Ingredients serves 10 150ml/5floz Rowse Maple Syrup 3 tbsp Kirsch 2 tbsp orange juice 1 papaya, peeled, deseeded and cubed 1 banana, peeled and sliced 175g/6oz strawberries, hulled and halved 100g/4oz raspberries 2 ripe peaches or nectarines, stoned and sliced 20 Amaretti biscuits, crushed 450g/1lb Greek yoghurt Method 1 Mix together Rowse Maple Syrup, Kirsh and orange juice. Place prepared fruit in a large bowl and pour syrup over the top. Soak for 2 hours, tossing occasionally. 2 Spoon half the fruit into 4 serving glasses; sprinkle with all but 4 tbsp amaretti biscuits, followed by ¾ of the yoghurt. 3 Repeat layer of fruit and top with remaining yoghurt and sprinkling of crushed amaretti biscuits. >>>
View the product on rowsehoney.co.uk Rowse Honey Ltd
STICKY MAPLE SPARERIBS

STICKY MAPLE SPARERIBS

Ingredients serves 4 1.35kg/3lb pork spare ribs 175ml/6floz Rowse Maple Syrup 1 tbsp Worcestershire sauce 1 tbsp chilli sauce 1 tbsp red wine vinegar 1 small onion, peeled and chopped 1/4 tsp mustard powder parsley to garnish Method 1 Preheat oven to 220C/425F/gas mark 7. Place ribs in a roasting tin and roast for 30 minutes. 2 Meanwhile, combine Rowse Maple Syrup, Worcestershire sauce, chilli sauce, red wine vinegar, onion and mustard powder in a pan. Bring to the boil, reduce heat and simmer for 5 minutes. Season to taste. 3 Reduce oven temperature to 180C/350F/gas mark 4. Pour sauce over spareribs and bake uncovered for 45 minutes, basting frequently until sticky. Serve garnished with coarsely chopped parsley. >>>
View the product on rowsehoney.co.uk Rowse Honey Ltd
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