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Mandarin Compote Recipes


Hot Fruit Compote

16 oz Canned purple plums, drained
16 oz Canned peach halves, drained
11 oz Canned mandarin oranges
1/2 c Mandarin orange liquid
2 tb Brown sugar, packed
1/2 ts Lemon rind, grated
1 tb Butter or margarine
Cooking Instructions:
Preheat oven to 425 F (hot). Place plums and peach halves in alternate layers in 1-quart baking dish. Drain mandarin oranges; save liquid. Arrange orange over fruits in baking dish. Mix orange liquid, brown sugar, lemon rind, and fat. Pour over fruits. Bake 30 minutes or until fruit is heated through.
Fruit Compote

1 (20 ounce) can pineapple chunks
1/2 cup sugar
2 tablespoons cornstarch
2/3 cup orange juice
1 tablespoon lemon juice
1 (15 ounce) can mandarin oranges, drained
3-4 unpeeled apples, cored and chopped
2-3 bananas, peeled and sliced
Cooking Instructions:
Drain pineapple reserving 3/4 cup juice In a saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir one minute longer. Remove from heat: set aside. In a bowl, combine pineapple chunks, oranges, apples and bananas. Pour warm sauce over the fruit: stir gently to coat. Cover and refrigerate.
Orange, Mandarin and Pink Grapefruit Compote

2 pink grapefruit, peeled, segmented
2 seville oranges, peeled, segmented
2 mandarins, peeled, segmented
170 g (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.
Cinnamon Fruit Compote
1-1/2 cups white grape juice
1 cinnamon stick (4 inches)
2 tablespoons sugar
1 teaspoon grated orange peel
1/4 teaspoon ground nutmeg
2 cups fresh strawberries, halved
3 medium nectarines, peeled and sliced
2 cups seedless green grapes
1 can (15 ounces) mandarin oranges, drained
3 kiwifruit, peeled and sliced
Cooking Instructions:
In a saucepan, bring the first five ingredients to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 15 minutes. discard cinnamon stick; chill. Meanwhile, in a glass bowl, layer half of the strawberries and all of the nectarines, grapes and oranges. Top with kiwi and remaining strawberries. Stir juice mixture and pour over fruit; do not mix. Chill for 30 minutes.


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