Best Citrus And Pineapple Compote Recipes

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OLD-FASHIONED FRUIT COMPOTE



Old-Fashioned Fruit Compote image

A perfect partner for your Christmas goose, this warm and fruity side dish can simmer while you prepare the rest of your menu, or make it a day ahead and reheat before serving. -Shirley A. Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Time 1h15m

Yield 8 cups.

Number Of Ingredients 10

1 can (20 ounces) pineapple chunks, undrained
1 can (15-1/4 ounces) sliced peaches, undrained
1 can (11 ounces) mandarin oranges, undrained
1 package (18 ounces) pitted dried plums (prunes)
2 packages (3-1/2 ounces each) dried blueberries
1 package (6 ounces) dried apricots
1/2 cup golden raisins
4 lemon zest strips
1 cinnamon stick (3 inches)
1 jar (10 ounces) maraschino cherries, drained

Steps:

  • Drain pineapple, peaches and oranges, reserving the juices; set drained fruit aside. In a Dutch oven, combine fruit juice, dried fruits, lemon zest strips and cinnamon stick. Bring to a boil. Reduce heat; cover and simmer until dried fruit is tender, about 30 minutes. Add reserved canned fruit and cherries; heat just until warmed through. Serve warm or at room temperature.

Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.

FOUR-FRUIT COMPOTE



Four-Fruit Compote image

A beautiful side dish, this compote spotlights wonderful winter fruit like bananas, apples, oranges and pineapple. Of course, it can be made anytime of year. I'm sure you'll get as many smiles as I do when I bring out this refreshing salad at a potluck. -Donna Long, Searcy, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 15m

Yield 16 servings.

Number Of Ingredients 8

1 can (20 ounces) pineapple chunks
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup orange juice
1 tablespoon lemon juice
1 can (11 ounces) mandarin oranges, drained
3 to 4 medium apples, chopped
2 to 3 medium bananas, sliced

Steps:

  • Drain pineapple, reserving 3/4 cup juice. In a large saucepan, combine sugar and cornstarch. Whisk in the orange, lemon and pineapple juices until smooth. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from the heat; set aside. , In a large bowl, combine the fruits. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate.

Nutrition Facts :

CITRUS-VANILLA COMPOTE



Citrus-Vanilla Compote image

Top our Ricotta Cheesecake with this compote.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 6

1 red or pink grapefruit (do not peel), preferably organic, washed well
1 navel orange (do not peel), preferably organic, washed well
1/4 cup water, plus more for pan
1/4 cup sugar
1/2 vanilla bean, split and scraped, pod reserved
Pinch of salt

Steps:

  • Cut peels from grapefruit and orange. Cut pith from peels, and slice into very thin strips. Slice fruit along membranes to release segments into a bowl. Squeeze juice from membranes into bowl; discard membranes. Pour cup juice through a fine sieve into a small bowl.
  • Bring a medium saucepan of water to a boil. Cook citrus peels for 1 minute; drain. Bring cup water, the sugar, and vanilla seeds and pod to a boil in a clean medium saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to low. Add reserved juice and peels and the salt; cook for 2 minutes. Let cool completely.
  • Discard vanilla pod. Toss syrup with reserved fruit.

CITRUS COMPOTE



Citrus Compote image

Make and share this Citrus Compote recipe from Food.com.

Provided by ellie_

Categories     Citrus

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tangerines
2 oranges
1 grapefruit
1 lemon, room temperature
1 lime, room temperature
1 -2 tablespoon sugar (optional)
grated coconut, garnish
chopped almonds, garnish

Steps:

  • Peel the tangerines, oranges and grapefruit, segment and half segments, removing seeds and then combine in large bowl.
  • Quarter lime and lemon and squeeze over fruit in bowl.
  • If desired sprinkle sugar or splenda over fruit. Toss.
  • Chill at least 1 hour before serving and garnish with coconut and almonds if desired.

FRESH CITRUS COMPOTE



Fresh Citrus Compote image

Categories     Citrus     Fruit     Dessert     Low Sodium     Grapefruit     Orange     Kiwi     Pineapple     Bon Appétit     Fat Free     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 12

Syrup
2 cups sweet orange Muscat wine (such as Essensia)
1 cup fresh orange juice
1/4 cup sugar
1 star anise
1/2 vanilla bean, split lengthwise
Fruit
3 oranges
1 pink grapefruit
3 kiwi, peeled
1/4 pineapple, cored, peeled
Frozen vanilla yogurt or ice cream

Steps:

  • For Syrup:
  • Bring all ingredients to boil in heavy medium saucepan. Boil until liquid is reduced to 3/4 cup, about 25 minutes. Using small sharp knife, scrape vanilla seeds into syrup; return bean to syrup. Cool. (Can be made 1 day ahead. Cover and store at room temperature.)
  • For Fruit:
  • Cut peel and white pith off oranges and grapefruit. Using small sharp knife, cut between membranes of oranges and grapefruit to release segments. Cut each kiwi into 8 wedges. Cut pineapple into 1/2-inch-thick slices. Drain fruit. Place in bowl. Discard vanilla bean and star anise from syrup. Pour syrup over fruit and stir to combine. Serve over frozen vanilla yogurt or ice cream.

STONE-FRUIT COMPOTE



Stone-Fruit Compote image

Enjoy this chunky fruit spread on toast with ricotta or spoon it over plain yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 1/3 cups

Number Of Ingredients 7

2 1/4 cups coarsely chopped stone fruit, such as peaches, nectarines, and plums (about 3/4 pound total)
2 tablespoons honey
Coarse salt
1 star anise
2 allspice berries
1 wide strip lemon zest
1 small cinnamon stick

Steps:

  • In a small saucepan, combine fruit, honey, pinch of salt, water, and desired flavor combination (optional). Cook over medium-high, stirring occasionally, until fruit is soft, 8 to 12 minutes. Transfer to a pint-size jar and let cool.

Nutrition Facts : Calories 21 g

PINEAPPLE COMPOTE



Pineapple Compote image

I saw this on food network yesterday and it looks so yummy that I had to share :) From Roger Mooking of Food Network.

Provided by Boomette

Categories     Pineapple

Time 12m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons butter
1 pineapple, core removed and finely diced
1 tablespoon sugar
2 tablespoons ginger, minced
salt

Steps:

  • Melt butter in a sauté pan over medium heat.
  • Add pineapple, season with sugar and salt.
  • Sauté over medium heat for 5 minutes.
  • Add ginger, stir and remove from heat.

GRILLED ANGEL FOOD CAKE WITH CITRUS COMPOTE



Grilled Angel Food Cake with Citrus Compote image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 8

2 ruby red grapefruits
2 navel oranges
2 blood oranges
1/2 cup granulated sugar
A handful of fresh mint, plus some leaves for garnish
1 cup cold heavy cream
Zest of 1 ruby red grapefruit
One 7-to-8-inch store bought angel food cake

Steps:

  • For the Citrus Compote: Zest 1 grapefruit and set aside for the Grapefruit Whipped Cream. Cut off the top and bottom of an orange and place it on the counter flat side down. Cut the outer peel and pith off. Cut into chunks, removing as much pith as possible. Repeat with the remaining citrus fruits (including the zested grapefruit). Add the citrus chunks to a medium saucepot with 1/2 cup of water, the sugar and a handful of mint. Bring to low boil over medium heat and cook, occasionally stir gently making sure not to break up the fruit too much, until slightly syrupy and the sugar is dissolved, about 20 minutes. Remove from heat, discard the mint and reserve, it will thicken slightly as it cools.
  • For the Grapefruit Whipped Cream: Add the cream and zest to a stand mixer with a whisk attachment or a bowl with a hand mixer and whip on medium-high speed until peaks are medium-stiff. Refrigerate.
  • For the Angel Food Cake: Preheat your outdoor grill to medium heat. Slice the angel food cake in half along the equator. Place each half on the grill and toast on both sides until grill marks appear, about 2 minutes per side.
  • Place the bottom of the grilled angel food cake on a platter and spoon about half of the whipped cream over top. Use a slotted spoon to spoon some of the citrus compote over the whipped cream (don't use too much syrup or the whipped cream will be too runny). Place the top half of the cake on top (like a whipped cream sandwich). Spoon the other half of the whipped cream over top and spoon more of the citrus compote on. Garnish with mint leaves. Slice and serve like a layer cake.

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