Citrus Compote Recipes

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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.

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.

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.

CITRUS-VANILLA COMPOTE FOR CHEESECAKE



Citrus-Vanilla Compote for Cheesecake image

Serve this compote with our Citrus-Ricotta Cheesecake.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 5

1 red or pink grapefruit
1 navel orange
1/4 cup sugar
1/2 vanilla bean, halved lengthwise
Pinch of salt

Steps:

  • Cut peels from citrus; cut peels into very thin strips. Set aside. Cut pith from citrus. Working over a bowl to catch fruit and juices, cut fruit segments from membranes. Squeeze juice from membranes into bowl. Pour 1/4 cup juice through a fine sieve into a small bowl; set aside.
  • Bring a medium saucepan of water to a boil. Add peels; boil 1 minute. Drain; set aside. Bring sugar, 1/4 cup water, and vanilla bean to a boil in a clean medium saucepan over medium-high heat, stirring until sugar is dissolved. Reduce heat to low. Add reserved juice, peels, and the salt; cook 2 minutes. Let cool completely.
  • Discard vanilla bean. Toss syrup with reserved fruit.

CITRUS AND PINEAPPLE COMPOTE



Citrus and Pineapple Compote image

Categories     Dessert     Quick & Easy     Grapefruit     Orange     Pineapple     Sherry     Healthy     Honey     Gourmet

Yield Makes about 2 cups, serving 2

Number Of Ingredients 5

1 pink grapefruit, the rind and the pith cut away with a serrated knife, the grapefruit cut into sections, and the juice reserved
1 navel orange, the rind and the pith cut away with a serrated knife, the orange sliced crosswise, and the juice reserved
1/2 pineapple, peeled, cored, cut into 1-inch chunks, and the juice reserved
3 tablespoons medium-dry sherry
2 tablespoons honey

Steps:

  • In a bowl combine the grapefruit sections, the orange slices, and the pineapple chunks. In a small saucepan combine the reserved juices, the Sherry, the honey, and a pinch of salt and simmer the mixture, stirring, for 1 minute. Pour the mixture over the fruit and toss the compote gently.

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