Kyoho Grape Compote

I created this recipe because I thought grape compote might also be delicious. For 1 bunch. Recipe by Shinamoro-rus

I received a bunch of Kyoho grapes for free.The amount of sugar is 10 g to every 100 g of grapes with skin and seeds (in a 1:10 ratio), so adjust it according to the amount of grapes you use.Grapes will fall apart if you don't treat them gently, so be careful not to stir too much. Recipe by Otometeo

This is a rearranged version of a recipe of my own. I learned how to peel the grapes at a restaurant. I remembered that I had left off last year searching for that perfect jello consistency using 100% grape juice. I finished my experimentation recently, and came up with this recipe.・By blanching the grapes, it will be far easier to peel them and the grapes will be prettier.・When using grapes with seeds, cut the grapes in halves and remove the seeds.・The jello is very soft, so it will not set in a short amount of time. Recipe by Kechauru recipe

I wanted to make something using my delicious grape compote.Add the jelly once it has completely cooled. It's soft, so it will take a little time to completely thicken."Gelée Dessert" is a gelatin formulated especially for mousse, so it will melt in your mouth. You can find it in bakeware shops, or use regular ready-to-use powdered gelatin instead. Recipe by Pu-kosan

Since it's the season for delicious kumquats, I made a compote.Neatly removing the seeds will make them easier to eat. Recipe by cafe kiyo

I used some bruised peaches to make compote. You can eat it plain, but I also recommend using it to make tarts or jelly. Here are the peach compote pieces with yogurt in a different dessert recipe.-In Step 2, if your peaches are soft, be careful not to simmer them for too long.-If you're making a lot at once, you can boil the peaches whole. If boiling whole, extend the boiling time a little. If you want to store the compote for a longer time, increase the amount of sugar and store in a sterilized jar. The amount of sugar in this recipe is reduced, so enjoy as soon as possible. Recipe by Yuuyuu0221

Salt heightens the sweetness of watermelons and red bean soups, so I thought adding shio-koji to this compote would similarly bring out the natural sweetness of the apples.In Step 2, make sure to mix it all together well.The water will come out of the apple faster once the rice malt mixes in, so its okay to boil it for 15 minutes instead of the original 20. Remove the lid after 15 minutes, and boil until there is no water if there is still some remaining (it will evaporate instantly). Keep it warm as-is over low heat. Recipe by Nikonikomakki-

I bought lots of peaches, so I wanted to use them while they were still fresh.If the peaches are ripe, you should be able to slightly reduce the simmering time; feel free to make adjustments as you like.If the skin has a deep colour, simmering the peaches with their skins gives the compote a beautiful pink colour (when using white wine).I recommend serving these the following day. Recipe by Pu-kosan

I received many peaches, so I made them into a compote before they went bad.Additional note: I added the simmering time.It depends how ripe the peach is, so cook until soft enough to poke through easily with a chopstick. Recipe by Shinamoro-rus

We received a lot of Kyohou grapes as a gift, so I turned some into jam.When straining (squeezing) the jam at step 4, it's very hot so do it after cooling it down a bit.If you add some lemon juice at the end, the color will become very bright and pretty. Recipe by yamita

I made this as a reward for my children, who really worked hard during the first semester of school.The base of the filling is an creamy egg custard tart type. Please refer to the linked recipes for the pastry crust and the custard cream filling. Add a little liqueur to the custard cream to give it a grown-up flavor. You can also add a little lemon juice to the cheese cream used as topping. Recipe by Yukiline

My mother used to make fig or kumquat compote, summer tangerine marmalade and other preserves for her children. Before I knew it, I was stewing them myself.I got some organic kumquats, and stewed them to take to my friend, but my grandchild was born the other day, so I won't go tomorrow after all.My mother would use ash to remove the bitterness before stewing, but I stew them without that step. Since this recipe uses a large amount of kumquats, I didn't go through the trouble to remove the seeds. When making a small amount, remove the seeds. That will make them more elegant to eat.I've heard that honey has antibacterial properties, so I always add it to stewed preserves. Recipe by ou mama

To tell the truth, my kids and I both dislike Asian pears.But if they are made into compote, we can eat them! Recipe by Shinamoro-rus

I always make this compote when American cherries are in season.The alcohol will evaporate off, so this is delicious even for those who don't drink alcohol. For children, you can replace the white wine with water. Add the Kirsch before turning off the heat to evaporate the alcohol. By the way, you can also make this with Japanese cherries. Recipe by Pu-kosan

I made this easy and simple flavoured compote because I wanted to make a cake using peach compote. Recipe by Bypy

I've loved pears since I was a child. They are delicious fresh, but I wanted to use them when cooking both sweet and savory dishes, so I made a compote.Since the pears will be simmered, choose pears that are on the firm side. You can serve the compote with ice cream, chop it up and put it in yogurt, or use it for hors d'oeuvres, tarts and other sweets. Recipe by Usagi no Cima.

This is a delicious way to use up and preserve all the peaches from my in-laws.Simmering with the peel turns the syrup into a beautiful light pink color.When storing in the refrigerator, consume within a week or freeze.Make this compote to use with a variety of desserts, it's handy to have on hand. Recipe by **yuri**

This recipe is super simple and takes just a few minutes. The compote makes a great topping for so many things...cheesecake, ice cream, pancakes, waffles and more.

While playing around with different ideas, I made various pound cakes with fruit inside. However, the grape one was the one I loved the most. Haha!In place of the Kyoho grapes, you can try other fruits such as Pione grapes, Bing cherries, blueberries, or blackberries.The grapes are used unpeeled, so gently wash them and thoroughly pat dry. Recipe by Stylish Mama

I make these every year when I manage to get some small figs. These fruits are also easy to use for jam. They're delicious.If you don't like the skins on the figs, you can peel them off.This tastes great even if you don't have red wine.Boil the larger figs for a little bit longer.It's probably better to add a little more sugar if you will be storing these for 1 month. Recipe by cafe-cafe

I make this compote every year, and I alternate between making it with white and red wine.Make sure it simmers gently and do not let it come to a full boil.This compote is delicious in tarts or baked snacks (it keeps for 1 week)If you use whole pears, simmer them for about 1.5 hours Recipe by Cookie shiasu

Tastes great for breakfast or for a topping of a dessert.

This is a delicious & refreshing compote to finish a meal. It is very light on the stomach! It kind of became a tradition at family gatherings!

I wanted to make something using kyohou grape compote.When combining the dry ingredients in Step 12, mix until well combined, but be sure not to over-mix or the batter will deflate. If the butter is cold, it will sink to the bottom and will be hard to mix, and will cause the cake to go flat, so be sure to properly warm it. Be careful not to deflate the batter, or the dough will become tough. Recipe by Pu-kosan

This is such an old fashion/traditional Greek Dessert, when I was little I would always laugh when they handed me this dessert. (Oh!! I wasn’t alone on this journey I had my side kick my cousin. hahahahaha really cool human being. Love her!!!) So, where was I, oh yes, my mother would always give me that greek one eye slanted face, that usually meant stop it!!! because I was being rude. But my side kick would continue to laugh after I would get that face!! she wasn’t much help. My brother on the other hand who is younger, would always take this little dessert and eat it even though he didn’t like it, just so he would not get that greek slanted eye face. hahahahhahaComing from the states from Pepperidge farm cookies, Oreos, Oatmeal cookies and so much more to this!!! Every year from the age of 10, we used to go on vacation to Greece for the summer and every house, I mean literally every house either in the village or in the city we went to had this Dessert. Now, that I am all grown up, of course I see this with a completely different attitude, and I do enjoy making it. 🙂It is so easy to make, the ingredients basically are Water, Sugar, Grapes. All it needs is a overnight stay in the fridge and a boil the next morning and your done. 🙂

So delicius. :chef

I make this every year when pears are cheap and in season. I alternate making it with red and white wine.-They keep in the refrigerator for 1-2 weeks.-You can try them with vanilla ice cream or baked snacks. Recipe by Cookie shiasu

My grandma used to make these every summer. They are just cooked in sugar water. Although they are so simple, they are so good!These are just a bit less sweet than jam. If you make them even less sweet they are light and delicious, but they go bad quickly even if you store them in the refrigerator, so eat them up quickly!The figs exude a lot of moisture, so don't add too much of water. Recipe by OBU

I bought two peaches. I turned one into compote and then into a gelée, and ate the other with ice cream.When eating as a compote, it seems that you can use 25% of the water for sugar.I use agar. The transparency shows a faint hint of the peach color. Make sure to boil the agar. It is different than using gelatin (it's more transparent!). Recipe by commeline.It's delicious paired with blancmange, which you can learn how to make here: https://cookpad.wasmer.app/en/recipes/148229-simplified-recipe-blancmange