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Grapefruit Compote Recipes

Compotes

 
Grapefruit Compote
Ingredients:

3 yellow grapefruit (or red)
1 and 1/2 cups water
3/4 cup granulated sugar
3 mint sprigs
Cooking Instructions:
Remove the zest of half of one grapefruit and set aside. Peel and segment the grapefruits with a knife. Remove the seeds and the white pith. In a saucepan over medium-high heat, combine the water, sugar, 3 mint sprigs, and the zest. Bring to a boil, stirring to dissolve the sugar. Add the grapefruit segments, reduce the heat to low and simmer until the segments have softened but still retain their shape, about 20 minutes. Remove from the heat and discard the zest. Let cool to room temperature, then cover and refrigerate overnight.
Blood Orange and Grapefruit Compote
Ingredients:

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
Ingredients:

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.
Ruby Grapefruit Compote
Ingredients:
1/2 cup water
1/4 cup honey
Zest from 1/4 grapefruit, peeled in large strips, pith removed
Zest from 1/4 orange, peeled in large strips, pith removed
1/2-inch piece fresh ginger root, smashed
1 (3-inch) piece cinnamon stick
2 to 3 allspice berries
2 large red grapefruits
2 navel oranges
1 tablespoon grenadine or sweet vermouth
Cooking Instructions:
Combine the water, honey, zests, ginger, cinnamon, and allspice berries in a heavy saucepan and bring to a boil. Cover, reduce heat, and simmer, until cinnamon is unfurled and mixture is aromatic, about 10 minutes. Strain. Meanwhile, cut peel and white pith off the grapefruits and oranges with a serrated knife. With a sharp paring knife, cut between the membranes, catching any juices in a bowl, to release segments. Add the juices to the honey-spice mixture. Put the fruit segments in a bowl. Pour the hot liquid over the citrus, add the grenadine or vermouth and stir to combine.
Dried Fruit And Fresh Grapefruit Compote
Ingredients:
3 cups cranberry, cranberry-apple or cranberry-raspberry juice
4 ounces dried apricots
4 ounces dried pears
4 ounces dried peaches
6 tablespoons honey
6 whole allspice berries
2 grapefruit
Cooking Instructions:
Combine first 6 ingredients in heavy medium saucepan. Simmer until fruit is tender, about 10 minutes. Transfer fruit to medium bowl using slotted spoon. Boil poaching liquid until syrupy, about 5 minutes. Pour syrup over fruit. Refrigerate until well chilled. Cut all peel and white pith from grapefruit. Working over bowl to catch juices, cut between membranes to remove sections. Add grapefruit to bowl. (Can be made 2 days ahead. Cover poached fruit and grapefruit separately and chill.) Drain grapefruit sections, reserving juice, and add to poached fruit. Thin syrup with grapefruit if desired and serve.
Citrus and Pineapple Compote
Ingredients:

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
Cooking Instructions:
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.
Apple Citrus Fruit Compote
Ingredients:

2 cups peeled and sliced tart apples (about 2 med.)
1-1/2 cups (about 9 ounces) pitted prunes
1-1/2 cups orange juice
2 Tbsp. honey
1 Tbsp. lemon juice
2 navel oranges, peeled and cut into segments
2 pink grapefruit peeled and cut into segments
Cooking Instructions:
In 2 to 3 quart saucepan combine apples, prunes, and orange juice; bring to boil, reduce heat and simmer until apples are tender but not soft, about 10 minutes. Remove from heat; stir in honey, juice and cinnamon. Cool, cover and chill. Stir in oranges and grapefruit. Serve.
Orange, Mandarin and Pink Grapefruit Compote
Ingredients:

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.
 

Compotes

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