Elite life

Orange Compote Recipes


Orange Compote

2 tablespoons thinly sliced blood or navel orange zest (from 1/2 orange)
2 to 3 blood or navel oranges (peel and pith removed), quartered lengthwise, thinly sliced, and seeded (2 cups)
1/3 cup sugar
Coarse salt
Cooking Instructions:
In a medium saucepan, combine orange zest and slices, sugar, salt and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until oranges collapse and liquid is syrupy, 12 to 15 minutes. Cool compote to room temperature. Store in an airtight container in the refrigerator, up to 2 weeks.
Compote of Oranges

6 Oranges
600 ml (1 pint) Sugar Syrup, with Orange Rind added
Cooking Instructions:
Peel the oranges, remove as much of the white pith as possible and divide them into small pieces without breaking the thin skin with which they are surrounded. Make the syrup, adding the rind of the orange cut into thin narrow strips. When the syrup has been well skimmed and is quite clear, add the pieces of orange and simmer for 5 minutes. Take them out carefully with a spoon without breaking and arrange on a glass dish. Reduce the syrup by boiling it quickly until thick. Let it cool a little, pour it over the oranges and when cold, they will be ready for serving.
Bitter Orange Compote

4 large oranges
2 tablespoons unsalted butter
1 small sweet onion, thinly sliced
2 tablespoons honey
Cooking Instructions:
Using a citrus zester, zest one of the oranges. Using a sharp knife, finely julienne the zest. Using a serrated knife, peel all the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl. Squeeze the membranes to extract as much juice as possible; you should have about 1 cup. In a medium saucepan, melt the butter. Add the onion and cook over moderately high heat, stirring, until softened and lightly browned, about 8 minutes. Add the honey and cook until lightly caramelized, about 3 minutes. Add the orange zest, sections and juice and bring to a boil. Reduce the heat to low and simmer until the liquid is reduced to a syrup and the sections have nearly broken down, about 30 minutes.
Cranberry-Orange Compote
1 12-oz. bag fresh or frozen cranberries (3 cups)
2 Tbsp grated orange peel
1-1/2 cups orange juice
1 cup granulated sugar, or to taste
Cooking Instructions:
In a heavy medium saucepan, combine cranberries, orange peel, juice and sugar. Simmer over medium heat, stirring occasionally, until cranberries soften, about 12 minutes. Remove from heat and cool.
Rhubarb and Orange Compote

500 g rhubarb
2 oranges
1 cinnamon stick
75 g granulated sugar
Cooking Instructions:
Wash and trim the rhubarb then chop into 2 cm pieces. Cut the zest and pith from the oranges with a serrated knife, then cut the fruits in half lengthways and remove the pithy core. Roughly chop the remaining flesh, removing any pips. Gently cook the rhubarb, oranges, sugar, cinnamon stick and 2 tbsp water, in a covered saucepan for 8-10 minutes, or until the rhubarb is just turning soft. Serve.
Orange and Kiwi Compote with Toasted Almonds
3/4 cup water
1/3 cup sugar
2 whole cardamom pods, crushed
2 whole allspice
1 cinnamon stick
1/2 teaspoon vanilla extract
3 large oranges, peel and white pith removed, cut crosswise into 1/3-inch-thick slices
3 kiwis, peeled, cut crosswise into 1/3-inch-thick slices
2 tablespoons sliced almonds, toasted
Cooking Instructions:
Stir first 5 ingredients in small saucepan over medium-high heat until sugar dissolves. Bring to boil. Reduce heat; simmer until liquid is syrupy and slightly reduced, about 8 minutes. Remove from heat. Stir in vanilla. Arrange orange and kiwi slices in shallow bowl. Pour hot syrup and spices over fruit. Chill at least 1 hour and up to 4 hours. Sprinkle almonds over. Serve.
Fresh Citrus Compote
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
3 oranges
1 pink grapefruit
3 kiwi, peeled
1/4 pineapple, cored, peeled
Cooking Instructions:
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.
Blood Orange and Grapefruit Compote
1/4 cup sugar
2 tablespoons grenadine
1 tablespoon thin slices fresh ginger
4 cardamom pods, crushed
1 piece (2 in. long) vanilla bean
6 blood oranges (4 oz. each)
3 Ruby grapefruit (12 oz. each)
Cooking Instructions:
In a 1 1/2- to 2-quart pan over medium-low heat, stir sugar, grenadine, ginger, cardamom pods, vanilla bean, and 3/4 cup water until sugar is dissolved. Simmer, stirring occasionally, for 15 minutes. Remove from heat; let stand 30 minutes. Meanwhile, using a sharp knife, cut off and discard ends from oranges and grapefruit. Carefully slice off peel and outer membrane, following the curve of the fruit. With your fingers or the knife, gently pry sections of fruit from inner membranes and place in a shallow bowl; discard membranes. Pour syrup through a fine strainer into bowl with citrus segments; discard spices. Cover and chill for at least 1 hour or up to 1 day.
Blood Orange, Grapefruit and Pomegranate Compote
1 1/2 cups dry white wine
1/4 cup dry Sherry
1/4 cup honey
1/2 cup firmly packed light brown sugar
6 pink grapefruits
3 blood oranges or 1 1/2 navel oranges
1 pomegranate
Cooking Instructions:
In a saucepan bring white wine, Sherry, honey, and sugar to a boil, stirring until sugar is dissolved. Transfer syrup to a heatproof bowl and chill until cold. Cut peel and pith from grapefruits and oranges and cut fruit into sections, discarding membranes. Halve pomegranate and squeeze gently to yield seeds with juice. Divide citrus sections, pomegranate seeds and juice, and wine syrup among 6 dessert bowls and chill, covered, at least 15 minutes and up to 1 hour. Stir compote before serving.
Wild fig and orange compote
500 grams dried wild figs, cut in half
1 cup water
three quarters cup balsamic vinegar
1 teaspoon pomegranate molasses
1 teaspoon orange zest
3 quarters cup sugar
Cooking Instructions:
In a saucepan combine the cut figs with the other ingredients except the orange zest. Place the saucepan over a low to medium heat and stir until the sugar is dissolved. Once the sugar dissolves increase the heat to medium and let the mixture cook until it become quite thick and syrupy and the figs have softened. Turn off the heat and stir in the orange zest. Pack the fruit into sterilized jars and seal.
Mai Tai Compote
1 md Dole fresh pineapple
1 Orange, peeled and sliced
1 Kiwi fruit, peeled
1 c Strawberries, halved
1/2 c Seedless red grapes
1/4 c Fresh lime juice
3 tb Honey
1 tb Light rum
1 tb Orange flavored liqueur
1/2 ts Grated lime peel
1 Firm Dole banana
Cooking Instructions:
Cut pineapple lengthwise through crown. Remove fruit with curved knife, leaving shells intact. Trim off core and cut fruit into chunks. In large bowl, combine pineapple, orange, kiwi, strawberries and grapes. To make dressing, in a 1-quart measure, combine remaining ingredients, except banana. Pour dressing over fruit. Toss gently to coat. Refrigerate, covered, 1 hour. Just before serving, slice banana into fruit salad. Toss gently. Spoon salad into pineapple shells and serve.
Orange, Mandarin and Pink Grapefruit Compote
2 pink grapefruit, peeled, segmented
2 seville oranges, peeled, segmented
2 mandarins, peeled, segmented
170g (3/4 cup) raw sugar
1 x 7 cm cinnamon stick
125 ml (1/2 cup) hot water
2 tbs sunflower seeds (Lucky brand)
4 scoops dairy-free vanilla ice dessert (Fruccio brand)
Cooking Instructions:
Place the grapefruit, orange, mandarin, sugar, cinnamon and water in a medium saucepan over high heat. Bring to the boil. Reduce heat to low and simmer for 15 minutes or until the syrup thickens slightly. Remove from heat and set aside for 5 minutes to cool. Remove and discard the cinnamon stick. Meanwhile, heat a frying pan over medium-high heat. Add the sunflower seeds and cook, stirring, for 1 minute or until toasted. Spoon the compote among serving bowls and top with a scoop of ice dessert. Sprinkle with toasted sunflower seeds.


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