Elite life

Pomegranate Compote Recipes


Holiday Pomegranate Compote

1-1/2 cups pomegranate seeds
1 Tbs. orange zest
1 Tbs. orange juice
1-1/2 tsp. grated fresh ginger
1 Tbs. honey 1/4 tsp.
Cooking Instructions:
Gently fold together pomegranate seeds and remaining ingredients.
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.
Fall Fruit Compote

2 c Unsweetened apple juice
1 c Water
2 Cinnamon sticks
1 Inch ginger root; cut in
Zest of 1 orange
Zest of 1 lemon
2 Apples, peeled, cored, cut
2 Firm pears, peeled, cored
4 Plums, pitted, halved
2 Fuyu persimmons, peeled
1/3 c Golden raisins
1/3 c Dried currants
1/2 c Pitted prunes
1/2 c Dried apricots
1/3 c Fresh raspberries
1/4 c Toasted almonds, chopped
Pomegranate seeds
Cooking Instructions:
Bring apple juice, water, cinnamon sticks, ginger and zests to boil in large saucepan. Add apples, cover, and cook until just tender, about 15 minutes. Add pears, cover, and cook 5 minutes. Add plums, persimmons, raisins, currants, prunes and apricots and cook for another 5 5 minutes. If you must stir, be careful not to break fruit apart. Turn off heat. Gently stir in raspberries. Remove ginger root and carefully spoon stew into individual bowls, being careful not to break up fruit. Serve sprinkled with toasted almonds and pomegranate seeds.
Orange and California Dried Plum Compote

1/2 cup Sunsweet Pitted Prunes, quartered
1/2 cup water
1/3 cup sugar
1 tablespoon rose water
1/4 cup pomegranate seeds
1/4 cup shredded mint leaves
Pinch of ground cardamom
Pinch of ground cinnamon
Cooking Instructions:
With sharp knife, cut away peel of oranges, making sure to remove all white pith. Cut oranges crosswise into 1/2-inch slices. Place orange slices and dried plums in bowl. In small saucepan, simmer water and sugar just until sugar dissolves. Remove from heat, cool and add rose water. Pour over oranges and dried plums. Cover and refrigerate at least 20 minutes; may be prepared to this point up to 1 day ahead. To serve, arrange oranges and dried plums in shallow bowl or deep platter; pour syrup over. Garnish with pomegranate seeds and mint; sprinkle with cardamom and cinnamon.


Hosted by uCoz