Winter Fresh Fruit Compote with Reduced-Cal Vanilla Sauce - WRIC Richmond News and Weather -

Winter Fresh Fruit Compote with Reduced-Cal Vanilla Sauce

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  • Jan's Recipes

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WINTER FRESH FRUIT COMPOTE WITH REDUCED-CAL VANILLA SAUCE
4 to 6 servings

 

  • 3 to 4 clementines, peeled and separated into sections, any seeds removed
  • 1 firm ripe pomegranate, seeds removed and reserved, peel and white flesh discarded (optional)
  • ½ to 1 cup sliced firm ripe strawberries (optional)
  • ½ to 1 cup firm ripe blueberries or red raspberries, or a combination, stems removed (optional)
  • ½ to 1 cup firm ripe pear cubes, peeled or unpeeled as desired
  • ½ to 1 cup green or red seedless grapes
  • ½ to 1 cup peeled apple cubes, peeled or unpeeled as desired
  • ½ to 1 cup cubed peeled cantaloupe
  • Few drops balsamic vinegar (optional)
  • Sugar or granulated sugar substitute to taste (optional)
  • 1 firm ripe medium banana, peeled and thinly sliced
  • Reduced-Cal Vanilla Sauce as desired (optional) and sprigs of fresh mint for garnish

 

Prepare all fruits, except banana.  Combine all fruits; add balsamic vinegar and sugar or granulated sugar substitute to taste, if desired.  Cover and refrigerate for at least 1 hour to marinate fruit.  Add banana just before serving. Spoon mixed fruit into dessert dishes and garnish each serving with a spoonful of Reduced-Cal Vanilla Sauce and a sprig of fresh mint. 

Variation: Omit Reduced-Cal Vanilla Sauce and balsamic vinegar; add ½ cup brandy or almond or   orange liqueur, or orange juice to fruit compote with sugar or granulated sugar substitute.                Garnish with sprigs of fresh mint.

 

Reduced-Cal Vanilla Sauce:
about 2 cups

  • 1½ cups reduced-fat or skim milk
  • 2 eggs or 4 egg whites, or the equivalent in egg substitute of 2 eggs, IE Egg Beaters, at room temperature
  • ¼ cup sugar or the equivalent of ¼ cup sugar in granulated sugar substitute
  • Pinch of salt
  • 1 to 2 teaspoon(s) vanilla extract

 

Scald milk in the top of a double boiler over low heat (about 200 degrees F.).  In a small bowl, combine eggs, sugar, and salt, mixing well.  Gradually stir in scalded milk.  Transfer mixture to the top of the double boiler; cook over simmering, not boiling, water (about 200 degrees F.), stirring constantly.  When custard will coat a metal spoon, remove from heat.  Place pan in cold water to cool quickly.  If custard starts to curdle, beat vigorously with a hand-rotary beater until smooth.  Add vanilla, blending well.  Cool. Serve at room temperature or chilled.  Store in an airtight glass jar in the refrigerator. 

Variation: Omit vanilla; add a pinch of nutmeg or saffron to sauce.