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.

BLUEBERRY COMPOTE



Blueberry Compote image

Provided by Ellie Krieger

Categories     dessert

Time 23m

Yield 1/2 cup, 8 servings

Number Of Ingredients 4

2 cups frozen blueberries
3 tablespoons water
1/4 cup sugar
2 teaspoons lemon juice

Steps:

  • Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.

Nutrition Facts : Calories 44 calorie, Sodium 0.4 milligrams, Carbohydrate 11 grams, Fiber 1 grams

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.

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.

GRILLED ANGEL FOOD CAKE WITH CITRUS COMPOTE



Grilled Angel Food Cake with Citrus Compote image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 8

2 ruby red grapefruits
2 navel oranges
2 blood oranges
1/2 cup granulated sugar
A handful of fresh mint, plus some leaves for garnish
1 cup cold heavy cream
Zest of 1 ruby red grapefruit
One 7-to-8-inch store bought angel food cake

Steps:

  • For the Citrus Compote: Zest 1 grapefruit and set aside for the Grapefruit Whipped Cream. Cut off the top and bottom of an orange and place it on the counter flat side down. Cut the outer peel and pith off. Cut into chunks, removing as much pith as possible. Repeat with the remaining citrus fruits (including the zested grapefruit). Add the citrus chunks to a medium saucepot with 1/2 cup of water, the sugar and a handful of mint. Bring to low boil over medium heat and cook, occasionally stir gently making sure not to break up the fruit too much, until slightly syrupy and the sugar is dissolved, about 20 minutes. Remove from heat, discard the mint and reserve, it will thicken slightly as it cools.
  • For the Grapefruit Whipped Cream: Add the cream and zest to a stand mixer with a whisk attachment or a bowl with a hand mixer and whip on medium-high speed until peaks are medium-stiff. Refrigerate.
  • For the Angel Food Cake: Preheat your outdoor grill to medium heat. Slice the angel food cake in half along the equator. Place each half on the grill and toast on both sides until grill marks appear, about 2 minutes per side.
  • Place the bottom of the grilled angel food cake on a platter and spoon about half of the whipped cream over top. Use a slotted spoon to spoon some of the citrus compote over the whipped cream (don't use too much syrup or the whipped cream will be too runny). Place the top half of the cake on top (like a whipped cream sandwich). Spoon the other half of the whipped cream over top and spoon more of the citrus compote on. Garnish with mint leaves. Slice and serve like a layer cake.

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.

RASPBERRY CITRUS COMPOTE



Raspberry Citrus Compote image

Cindy Reams of Philipsburg, Pennsylvania shares this budget-minded breakfast medley. Grapefruit is a surprising addition to the refreshing salad, which is priced at only 36¢ each.

Provided by Allrecipes Member

Time 15m

Yield 8

Number Of Ingredients 7

½ cup sugar
4 ½ teaspoons cornstarch
1 cup water
1 (10 ounce) package frozen unsweetened raspberries, thawed
3 fruit (2-7/8" dia)s large navel oranges, peeled and sectioned
2 medium pear (approx 2-1/2 per lb)s medium ripe pears, peeled and chopped
1 large grapefruit, peeled, sectioned and seeded

Steps:

  • In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in raspberries. Simmer, uncovered, for 5 minutes or until heated through. Remove from heat. Cool to room temperature. Add oranges, pears and grapefruit; stir gently to coat. Chill leftovers.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 39.9 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 4.5 g, Protein 1.1 g, SaturatedFat 0 g, Sodium 2.3 mg, Sugar 31.5 g

RASPBERRY CITRUS COMPOTE



Raspberry Citrus Compote image

Cindy Reams of Philipsburg, Pennsylvania shares this budget-minded breakfast medley. Grapefruit is a surprising addition to the refreshing salad, which is priced at only 36¢ each.

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 7

1/2 cup sugar
4-1/2 teaspoons cornstarch
1 cup water
1 package (10 ounces) frozen unsweetened raspberries, thawed
3 large navel oranges, peeled and sectioned
2 medium ripe pears, peeled and chopped
1 large grapefruit, peeled, sectioned and seeded

Steps:

  • In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in raspberries. Simmer, uncovered, for 5 minutes or until heated through. Remove from heat. Cool to room temperature. Add oranges, pears and grapefruit; stir gently to coat. Chill leftovers.

Nutrition Facts : Calories 140 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 4g fiber), Protein 2g protein.

APRICOT CITRUS CRANBERRY COMPOTE



Apricot Citrus Cranberry Compote image

Make and share this Apricot Citrus Cranberry Compote recipe from Food.com.

Provided by DJM

Categories     Fruit

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

2/3 cup granulated sugar
1/2 cup fresh cranberries
6 ounces dried apricots
1 grapefruit
2 navel oranges

Steps:

  • in a small saucepan combine 1/3 cup of the sugar and 1/3 cup water. bring mixture to a simmer until the sugar is dissolved. Add the cranberries and simmer 5 minutes or until they have barely popped. Transfer to a small bowl and let cool or chill in the refrigerator.
  • Repeat with the remaining 1/3 cup sugar and add the apricots. Simmer, covered, for 5 minutes. Transfer to another small bowl and cool or refrigerate.
  • Working over a bowl cut away the rinds and pith of the grapefruit and oranges and cut the fruit into sections. Chill the citrus fruit.
  • to serve: mix the citrus fruit with the cranberries, apricots and their syrups.

Nutrition Facts : Calories 197.4, Fat 0.3, Sodium 3.9, Carbohydrate 51, Fiber 3.6, Sugar 42.5, Protein 1.7

CITRUS COMPOTE WITH GRAPEFRUIT GRANITA



Citrus Compote with Grapefruit Granita image

Make granita no more than a day ahead of time for best texture. If it freezes solid, it can be revived by pulsing in a food processor. This recipe was inspired by a trip I took with my husband to Italy. -Jennifer Beckman, Falls Church, Virginia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 7

1/2 cup sugar
1/2 cup water
1-1/2 cups ruby red grapefruit juice
2 small navel oranges
2 small grapefruit
2 clementines
1/3 cup pomegranate seeds

Steps:

  • In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Remove from heat; cool slightly., Stir in grapefruit juice. Transfer to an 8-in. square dish. Freeze 1 hour. Stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes., Cut a thin slice from the top and bottom of each orange. Stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over a bowl to catch juices, cut along the membrane of each segment to remove fruit. Place fruit in bowl. Repeat with grapefruit, removing any seeds., Peel and separate clementines into segments; add to oranges and grapefruit. Gently stir in pomegranate seeds., To serve, stir granita with a fork. Alternately layer granita and fruit mixture into six dessert dishes. Serve immediately.

Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.

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.

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