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Pineapple (Ananas) Compote Recipes

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Pineapple Compote
Ingredients:
3 cups fresh pineapple chunks
1/4 cup dark rum
1/2 cup golden raisins
3 tablespoons unsalted butter
1/4 cup firmly-packed brown sugar
1/2 cup pineapple juice
Cooking Instructions:
Heat the rum in a saucepan for about a minute, until bubbles begin to form along the edges of the pan. Add the raisins, stir briefly, then remove pan from the heat. Allow to cool, stirring occasionally, for about 30 minutes. Drain the raisins, reserving them and the rum separately. Melt 1 tablespoon of the butter over high heat in a heavy-bottomed skillet. When hot, add half the pineapple chunks and cook about 2 minutes on one side until golden, then turn them over and cook another 2 minutes, until the second side is golden. Transfer the pineapple to a plate with a slotted spoon. Melt the second tablespoon of butter and repeat the process with the second batch of pineapple chunks. Add the second batch to the first one, then wash and dry the skillet. Place the skillet over medium-high heat and add the last tablespoon of butter. Once it has melted, add the brown sugar and heat it, stirring, until the sugar melts, about 2 minutes. Add the raisins, 1 tablespoon of the reserved rum, the pineapple juice, and and the cooked pineapple. Gently stir to combine and cook 2 minutes until the pineapple is heated through. Serve.
Fresh Pineapple Compote 1
Ingredients:

1 (11 ounce) can litchis
2 teaspoons lime juice
2 cups cut-up fresh pineapple
1 orange, pared and sectioned
Cooking Instructions:
Drain litchis, reserving 1/2 cup syrup. Mix reserved syrup and lime juice. Cut litchis into halves; toss with pineapple and orange sections. Pour syrup mixture over fruit; cover and refrigerate.
Fresh Pineapple Compote 2
Ingredients:

1 medium-sized fresh pineapple
3/4 cup sugar (or less depending on type of liquid used)
1 1/2 cup pineapple or orange juice or water
1 tablespoon lemon juice
1 vanilla bean, split
2 tablespoons rum, optional
Freshly ground black pepper
Cooking Instructions:
Peel the pineapple, slice and cut into wedges or rings, removing the core. Set aside. Combine sugar, juice, lemon juice and vanilla bean in a saucepan, bring to a boil and simmer 5 minutes. Add pineapple, cover and cook 5 minutes or until pineapple is tender. Using a perforated spoon, remove pineapple from syrup. Reduce syrup by one-fourth and add rum. Pour over pineapple and allow to cool. Add black pepper. Serve warm.
Warm Pineapple Compote
Ingredients:

3 cups fresh pineapple chunks
1/4 cup dark rum
1/2 cup golden raisins
3 tablespoons unsalted butter
1/4 cup firmly-packed brown sugar
1/2 cup pineapple juice
Cooking Instructions:
Heat the rum in a saucepan for about a minute, until bubbles begin to form along the edges of the pan. Add the raisins, stir briefly, then remove pan from the heat. Allow to cool, stirring occasionally, for about 30 minutes. Drain the raisins, reserving them and the rum separately. Melt 1 tablespoon of the butter over high heat in a heavy-bottomed skillet. When hot, add half the pineapple chunks and cook about 2 minutes on one side until golden, then turn them over and cook another 2 minutes, until the second side is golden. Transfer the pineapple to a plate with a slotted spoon. Melt the second tablespoon of butter and repeat the process with the second batch of pineapple chunks. Add the second batch to the first one, then wash and dry the skillet. Place the skillet over medium-high heat and add the last tablespoon of butter. Once it has melted, add the brown sugar and heat it, stirring, until the sugar melts, about 2 minutes. Add the raisins, 1 tablespoon of the reserved rum, the pineapple juice, and and the cooked pineapple. Gently stir to combine and cook 2 minutes until the pineapple is heated through.

Pineapple Compote with Candied Ginger

Ingredients:
1/2 large pineapple
4 teaspoons finely minced candied ginger
1 cup orange juice
Cooking Instructions:
Cut the half-pineapple in quarters lengthwise. Cut off and discard the core on each quartet. Carefully slice the flesh away from the rind in one piece, then cut the flesh into 1/2-inch-thick slices. In a nonstick skillet over moderate heat, cook the pineapple pieces until lightly caramelized on both sides, about 3 minutes per side. Transfer to a serving platter. When all the pineapple has been browned, add the ginger and the orange juice to the skillet. Raise heat to high and simmer briefly to release the ginger flavor, then pour the mixture over the pineapple. Cover and refrigerate overnight or until very cold. Serve chilled.
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.
Mai Tai Compote
Ingredients:

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.
Rhubarb Pineapple Compote
Ingredients:

1 lb fresh rhubarb
2 cups fresh pineapple, chunks
1/2 cup orange soda
1 tablespoon sugar
Nutmeg, optional
Cooking Instructions:
Wash and peel rhubarb. Slice into 1 inch pieces. Place fruit in crock pot. Add orange soda, then sprinkle with sugar. Stir to combine. Cover and cook on low for 6-8 hours until rhubarb is tender. Serve warm or chilled. Sprinkle with nutmeg before serving.
Fruit Compote
Ingredients:

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.
Caramelized Pineapple Compote
Ingredients:

1 cup pineapple, finely diced
4 Tbsp sugar
1 vanilla bean, scraped
1 cup water
Cooking Instructions:
In a pan, add the sugar and caramelize to brown. Add the pineapple and the vanilla bean scrapings. Add water and allow to cook down, approximately 20 minutes over low heat, until chutney-like consistency is achieved. Allow to cool.
 

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