Pumpkin Compote

Print Recipe

Pumpkin Compote

Ingredients
  • 6 cups (1.5L) Buttercup squash peeled, cubed (about one medium squash)
  • 4 cups (1L) Butternut Squash peeled, cubed (about one small squash)
  • 4 cups (1L) Acorn squash peeled, cubed (about one small squash)
  • 4 cups (1L) orange juice
  • 3/4 cup (180mL) white sugar
  • 3/4 cup (180mL) dark brown sugar
  • 2 tsp (10 mL) vanilla extract
Instructions
  1. Place squash cubes in a large saucepan and pour in orange juice. Cover and bring to a boil over medium-low heat; allow to simmer for 20 minutes.
  2. Add both sugars and vanilla. Continue cooking over medium heat, uncovered, stirring often to prevent squash from sticking to pan. Cook for 10 to 15 minutes, or until squash is very soft.
  3. Reduce or increase the amount of orange juice to adjust the consistency to your liking.
  4. For a smoother compote, purée the mixture in the blender. Serve hot or cold in pretty dessert cups, along with ginger cookies.
Ingredients
  • 6 cups (1.5L) Buttercup squash peeled, cubed (about one medium squash)
  • 4 cups (1L) Butternut Squash peeled, cubed (about one small squash)
  • 4 cups (1L) Acorn squash peeled, cubed (about one small squash)
  • 4 cups (1L) orange juice
  • 3/4 cup (180mL) white sugar
  • 3/4 cup (180mL) dark brown sugar
  • 2 tsp (10 mL) vanilla extract
Instructions
  1. Place squash cubes in a large saucepan and pour in orange juice. Cover and bring to a boil over medium-low heat; allow to simmer for 20 minutes.
  2. Add both sugars and vanilla. Continue cooking over medium heat, uncovered, stirring often to prevent squash from sticking to pan. Cook for 10 to 15 minutes, or until squash is very soft.
  3. Reduce or increase the amount of orange juice to adjust the consistency to your liking.
  4. For a smoother compote, purée the mixture in the blender. Serve hot or cold in pretty dessert cups, along with ginger cookies.
Recipe Notes

Variations:

  • Add ground ginger, cinnamon, anise or nutmeg for a spicier flavour.
  • Replace some of the brown sugar with maple syrup.
  • Try different varieties of squash!
  • Note that pumpkin tends to produce more liquid than other squash when cooked. The amount of orange juice should thus be decreased.

Raspberry Sorbet

Print Recipe

Raspberry Sorbet

Ingredients
  • 1/4 cup (60mL) Sugar
  • 2 cups (500mL) fresh Raspberries
  • 1/2 cup (125mL) orange juice
Instructions
  1. Purée raspberries, sugar and orange juice in a food processor. Transfer mixture to a bowl and cover with plastic wrap.
  2. Place in freezer for 3 hours or until almost firm. Blend again in food processor and leave in freezer for another 3 hours.
  3. Remove from freezer 20 minutes before serving.
  4. Serve in scoops accompanied by fresh raspberries and a mint leaf.
Ingredients
  • 1/4 cup (60mL) Sugar
  • 2 cups (500mL) fresh Raspberries
  • 1/2 cup (125mL) orange juice
Instructions
  1. Purée raspberries, sugar and orange juice in a food processor. Transfer mixture to a bowl and cover with plastic wrap.
  2. Place in freezer for 3 hours or until almost firm. Blend again in food processor and leave in freezer for another 3 hours.
  3. Remove from freezer 20 minutes before serving.
  4. Serve in scoops accompanied by fresh raspberries and a mint leaf.
Recipe Notes

Variation: Replace raspberries with strawberries or blueberries

Blueberry Smoothie

Print Recipe

Blueberry Smoothie

Ingredients
  • 1 cups (500mL) Blueberries
  • 1/2 cup (125mL) greek yogurt
  • 1/4 cup (125mL) orange juice
  • 1/4 tsp (10mL) vanilla extract
  • 1 pinch ground cinnamon
  • 3 ice cubes
Instructions
  1. Add the blueberries, yogurt, orange juice, vanilla and cinnamon to a blender, and blend at low speed.
  2. Blend on high for 2 minutes, until the smoothie is creamy.
  3. Add the ice cubes and blend for 1 minute more.
Ingredients
  • 1 cups (500mL) Blueberries
  • 1/2 cup (125mL) greek yogurt
  • 1/4 cup (125mL) orange juice
  • 1/4 tsp (10mL) vanilla extract
  • 1 pinch ground cinnamon
  • 3 ice cubes
Instructions
  1. Add the blueberries, yogurt, orange juice, vanilla and cinnamon to a blender, and blend at low speed.
  2. Blend on high for 2 minutes, until the smoothie is creamy.
  3. Add the ice cubes and blend for 1 minute more.