Rachael Ray walks you through a quick and easy way to make a delicious dessert compote with your Thanksgiving leftovers.
So you’ve woken up from your turkey comas, washed all the dishes, and you’re looking around your kitchen asking now what? In this video Rachael gives you a pointer for making a quick and easy dessert with some fresh fruit, some spices, some cider, and cranberry sauce.
Cranberry sauce is kind of a Thanksgiving enigma: it doesn’t feel like thanksgiving if you don’t have it, but at the same time, nobody wants to eat just cranberry sauce. It’s great to put in a leftovers sandwich, but if you put too much in, it overpowers everything else. So invariably, many folks end up with extra cranberry sauce and no idea what to do with it.
Rachael Ray is coming to our collective rescue with this great idea for what to do with that leftover cranberry sauce before it becomes a permanent staple in the back of your refrigerator. The best part about this dessert is that it is so quick and easy to make; you can literally prepare it fresh and serve warm in under ten minutes.
This easy-to-make dessert is a great option because not only does it clear up space in your refrigerator (which is always key around the holidays), it also is a great warm dessert alternative to the traditional pies or cobblers. Though, it should go without saying, if you wanted to take this compote and throw it in a crumble or some other kind of bake, it would be a pretty natural transition.
This is a wonderful dessert idea that keeps the festive flavors of fall, and let’s face it, who doesn’t want to turn dinner leftovers into a dessert? Try it for yourself and see how much your family will love this delicious fruity a la mode treat.
- 1 tablespoon butter
- 2 medium apples, peeled and chunked, such as McIntosh brand
- 1 medium Bosc pear, peeled and chunked
- 1 tablespoon brown sugar
- 1 teaspoon lemon juice
- 1/8 teaspoon ground nutmeg
- 1 cup apple cider
- 1/2-2/3 cup prepared whole berry cranberry or cranberry-orange sauce
- 4 slices packaged pound cake (1-inch each)
- 1 pint French vanilla ice cream