Orange Compote Recipes

QUICK MIXED BERRY PANCAKE SAUCE

Steps:

• Toss berries, sugar and cornstarch in a large microwave-safe bowl until well combined. Microwave on High for 2 minutes. Stir and microwave on High again until slightly thickened and steaming, 2 1/2 to 3 1/2 minutes more.

FOUR-FRUIT COMPOTE

Steps:

• Drain pineapple, reserving 3/4 cup juice. In a large saucepan, combine sugar and cornstarch. Whisk in the orange, lemon and pineapple juices until smooth. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from the heat; set aside. , In a large bowl, combine the fruits. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate.

BLOOD ORANGE COMPOTE

Steps:

• Squeeze the juice from two oranges, strain and set aside. Remove the peel and pith from the remaining oranges. The easiest way to do this is to cut away both ends of the fruit so that it sits flat on your work surface, then using a chef's knife, utility knife or a paring knife, cut the skin and pith completely away from the fruit, following the natural curve of the fruit from top to bottom. Once peeled, remove the sections from between the membranes, holding the fruit over a bowl to catch the juice and slicing next to the connective membranes on one side of each citrus segment. Set the sections aside while you make the blood orange caramel syrup.
• Place the sugar in a medium saucepan and carefully add the water and agave nectar. With a wet pastry brush, brush down the sides of the pan. Look closely and make sure there are no stray sugar granules adhering to the pan. Brush any that you detect down into the wet sugar using the pastry brush. Turn the heat on medium and bring to a boil, watching again to make sure there are no loose sugar crystals on the sides of the pan and brushing down if necessary. Cook until the caramel is golden to amber. Swirl the pan if necessary, but do not stir, to distribute the syrup, which may be hotter and darker in one area than in another. There should be many bubbles breaking on the surface. As soon as the caramel reaches a golden color (about 325 degrees), remove from the heat. Wait until the bubbles subside, then carefully add the orange juice, being very careful to stand back, as it will bubble up. Stir the mixture with a whisk. The caramel will probably seize on the whisk (it helps to heat the whisk in hot water first). Don't worry about that, just stir and return to the heat. The caramel is very hot so resist the temptation to taste it. Heat through, whisking, until all of the seized caramel has melted. Remove from the heat and stir in the Cointreau or Triple Sec (or other orange liqueur), vanilla, and cinnamon. Allow to cool, then pour over the oranges. Serve at room temperature or chilled.

ORANGE COMPOTE

Steps:

• In a medium saucepan, combine orange zest and slices, sugar, salt, and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until oranges collapse and liquid is syrupy, 12 to 15 minutes.
• Cool compote to room temperature.

CRANBERRY-ORANGE COMPOTE

Steps:

• In a medium straight-sided saute pan, add sugar and wine. Bring to a simmer and cook until it creates a lazy bubble, 235 to 240 degrees F. Add cranberries and stir, bringing temperature to low. Continue to cook cranberries, stirring frequently, 2 to 3 minutes. Add allspice, cinnamon, star anise, bay leaf, entire orange, orange juice, zest and salt. Cook until cranberries begin to burst and thicken, about 10 minutes. Remove from heat and let steep for 10 minutes to cool slightly. Remove aromatics, orange and zest from cranberries and either puree in a high-speed blender for smooth cranberry compote, or leave as is for textured compote. Cool and reserve.

SPICED ORANGE COMPOTE

Steps:

• Place oranges in a shallow glass bowl.
• Mix orange juice, brown sugar, orange liqueur, allspice and cinnamon in a small saucepan.
• Heat to just boiling; pour over orange slices.
• Refrigerate, covered or overnight for flavors to blend. Garnish with mint.

BLOOD ORANGE COMPOTE WITH VANILLA ICE CREAM

Steps:

• Cut peel and white pith from blood oranges. Working over bowl to catch juices, cut between membranes to re-lease orange segments into bowl. Combine 1 cup water, 3/4 cup sugar and 1 tablespoon fresh lemon juice in medium saucepan. Scrape in seeds from vanilla bean; add vanilla bean. Bring to boil. Reduce heat; simmer until liquid is syrupy, about 8 minutes. Stir in brandy and orange segments and any accumulated juices. Refrigerate until cold. Discard vanilla bean. Scoop vanilla ice cream into bowls. Spoon blood orange compote over and serve.

ORANGE RHUBARB COMPOTE

Steps:

• trim the rhubarb of it's ends and split each stalk down the middle. Chop the rhubarb into 1 centimeter chunks.
• In a large bowl, toss the rhubarb with the sugar, orange liquor, and orange zest.
• In a medium-heavy bottomed pan over medium heat, melt your butter. when the butter melts, add the sugar coated rhubarb. cook over medium heat, undisturbed, for 2 minutes. when rhubarb has started to release juices, gently stir.
• continue cooking over medium heat until all the juices release from the rhubarb, and it begins to slightly thicken, or about 15 minutes. The compote will be thick, and the rhubarb slightly tender.

ORANGE-SCENTED OLIVE-OIL CAKE WITH ORANGE COMPOTE AND GANACHE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. With a vegetable peeler, remove peel from half of 1 orange, leaving pith. With a paring knife, cut rind into enough matchsticks to yield 1 tablespoon. Finely grate enough rind of remaining oranges to yield 1 packed tablespoon zest.
• Working over a bowl, cut segments of 3 oranges free of membranes. Squeeze juice from membranes into a bowl (you should have 1/4 cup juice). Cut segments in half, and place in bowl with matchsticks of orange peel; set aside.
• Combine sugar and zest in a bowl; using your fingers, rub together well. Add juice and buttermilk, and whisk to combine. Add eggs and oil, and whisk to combine. Sift together flour, baking powder, baking soda, and 1/4 teaspoon salt in a small bowl; add to buttermilk mixture, whisking until smooth.
• Transfer batter to pan, and bake until golden and a toothpick inserted in the middle comes out clean, about 50 minutes. Let cool in pan on a wire rack for 15 minutes. Turn out cake onto rack, and let cool completely, about 2 hours. (Undecorated cake can be stored at room temperature for up to 2 days.)
• Meanwhile, stir honey into bowl with orange segments.
• Bring cream to a gentle simmer in a small saucepan. Pour over chocolate in a bowl, let stand for 5 minutes, and whisk until smooth. Drizzle ganache over cooled cake, and let set, about 1 hour. Serve with orange compote.

ORANGE-SPICE FRUIT COMPOTE

Steps:

• Place rosemary, orange peel, and peppercorns on large square of 3 layers of moistened cheesecloth. Gather cheesecloth and tie securely. Combine bouquet garni and all remaining ingredients in large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer, uncovered, until fruit is tender and liquid is thick and syrupy, stirring occasionally, about 35 minutes. Transfer compote with bouquet garni to bowl; chill until cold, at least 6 hours and up to 2 days. Using tongs, remove bouquet garni; serve.

FIG AND ORANGE COMPOTE

Steps:

• Using a zester, remove the zest of one orange in long strips.
• Using a sharp knife, carefully remove the pith from all the oranges, so the flesh is fully exposed. Slice the oranges crosswise into sections 1/4 inch thick. Remove seeds, and place the slices in a bowl.
• Blend the sugar and water in a small saucepan. Stir well to dissolve the sugar completely. Bring the mixture to a boil, reduce heat and simmer 10 minutes or to a syrupy consistency. Remove from heat, and add grenadine syrup. Blend well. Set aside.
• Place 4 figs snugly in a small saucepan. Pour just enough syrup over them so they are 90 percent covered. Add the strips of orange zest. Bring to a boil, cover and simmer 10 minutes. Remove and refrigerate.
• Place the 4 cooked figs over the marinating orange slices in the bowl. Pour over the cooking liquid and 4 tablespoons of Grand Marnier. Cover with plastic wrap, and refrigerate.
• Just before serving, slice the 4 uncooked figs lengthwise into four sections.
• Distribute the chilled orange slices and their juices over 4 chilled plates. Lay four uncooked fig quarters over each serving, and top with a poached fig. Sprinkle with the 2 remaining tablespoons of Grand Marnier, and garnish each with a sprig of mint.