Orange Grapefruit And Grape Compote Recipes

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BLOOD ORANGE, GRAPEFRUIT AND POMEGRANATE COMPOTE



Blood Orange, Grapefruit and Pomegranate Compote image

This recipe was inspired by a blood-orange compote with caramel-citrus syrup developed by Deborah Madison, the author of "Vegetarian Cooking for Everyone." Here, the same caramel technique is used with the added benefit of a splash of port. It's a brightly-flavored, refreshing dessert, and it keeps well for a couple of days.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, dessert

Time 45m

Yield 6 servings

Number Of Ingredients 8

2 pounds blood oranges (they are small, so this is usually around 8 or 9)
2 ruby red grapefruit
80 grams (6 tablespoons) sugar, preferably organic
2 tablespoons water
1 tablespoon agave nectar
2 tablespoons port wine
1/2 teaspoon vanilla
1/3 cup pomegranate seeds

Steps:

  • Set aside two oranges and a grapefruit half. Remove peel and pith from remaining oranges and grapefruit. Cut away both ends of the fruit so that it sits flat on your cutting board (it helps to use one with a canal around the edges so you can pour off the juice). Using a chef's knife, utility knife or a paring knife, cut skin and pith completely away from the fruit, following the natural curve of the fruit from top to bottom. Slice peeled fruit into rounds. Cut the grapefruit rounds into thirds or quarters and combine with the sliced oranges in a serving bowl. Pour accumulated juice into a separate, small bowl. Squeeze the juice from the remaining two oranges and grapefruit half (you need about 3/4 cup), and add to the small bowl. Peel and slice any remaining grapefruit and add to the bowl with the fruit. Set aside fruit while you make caramel syrup.
  • Stir vanilla and port into the citrus juice. In a medium saucepan, combine sugar, water and agave nectar. With a wet pastry brush, brush down sides of pan to dislodge any stray sugar granules. Over medium heat, bring mixture to a boil, continuing to brush down any errant sugar crystals. Cover pan, turn heat down to medium-low and set timer for 4 minutes. Uncover and cook until the caramel is golden to amber. Swirl pan if necessary to distribute the darkening caramel, but do not stir. Bubbles should be breaking on the surface. Insert a candy thermometer and as soon as the caramel reaches 310 to 325 degrees (it will be a deep golden color), remove from heat and allow bubbles to subside.
  • Carefully add juice-port mixture to the sugar mixture, standing away from pan to avoid splashes. Heat through over medium heat stirring with a heat-proof spatula. The caramel may seize on the spatula; just continue to stir and heat until the caramel has melted again and the juice and caramel come together. (The caramel is very hot so resist temptation to taste it.) Remove from heat and allow to cool, then pour over fruit. Toss gently. Sprinkle pomegranate seeds on top. Serve at room temperature or chilled.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 0 grams, Carbohydrate 45 grams, Fat 0 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 37 grams

RUBY GRAPEFRUIT COMPOTE



Ruby Grapefruit Compote image

Provided by Food Network Kitchen

Categories     dessert

Time 18m

Yield 6 servings

Number Of Ingredients 11

1/2 cup water
1/4 cup honey
Zest from 1/4 grapefruit, peeled in large strips, pith removed
Zest from 1/4 orange, peeled in large strips, pith removed
1/2-inch piece fresh ginger root, smashed
1 (3-inch) piece cinnamon stick
2 to 3 allspice berries
2 large red grapefruits
2 navel oranges
1 tablespoon grenadine or sweet vermouth
Serving suggestion: 6 almond biscotti

Steps:

  • Combine the water, honey, zests, ginger, cinnamon, and allspice berries in a heavy saucepan and bring to a boil. Cover, reduce heat, and simmer, until cinnamon is unfurled and mixture is aromatic, about 10 minutes. Strain.
  • Meanwhile, cut peel and white pith off the grapefruits and oranges with a serrated knife. With a sharp paring knife, cut between the membranes, catching any juices in a bowl, to release segments. Add the juices to the honey-spice mixture. Put the fruit segments in a bowl.
  • Pour the hot liquid over the citrus, add the grenadine or vermouth and stir to combine. Serve the citrus compote with biscotti.

Nutrition Facts : Calories 99 calorie, SaturatedFat 0 grams, Carbohydrate 25 grams, Protein 1 grams

GRAPEFRUIT, GINGER, AND STAR ANISE COMPOTE



Grapefruit, Ginger, and Star Anise Compote image

Categories     Citrus     Ginger     Breakfast     Brunch     Dessert     Quick & Easy     Grapefruit     Winter     Vegan     Anise     Simmer     Bon Appétit     Fat Free     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1 cup water
1 cup sugar
1/4 cup thinly sliced fresh ginger
6 whole star anise*
1/2 tablespoon grated grapefruit peel
3 medium-size pink grapefruits, sectioned
3 medium-size white grapefruits, sectioned

Steps:

  • Bring 1 cup water, sugar, ginger, and star anise to boil in medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until mixture begins to thicken, about 10 minutes. Stir in grapefruit peel. Reduce heat to low and simmer syrup 30 minutes.
  • Place all grapefruit sections in large bowl. Using slotted spoon, remove ginger from syrup and discard. Pour hot syrup with star anise over grapefruit; let stand at room temperature 1 hour, stirring occasionally. (Can be made 4 hours ahead; cover and chill.) Divide fruit and syrup among 6 small bowls; discard star anise. Serve compote chilled or at room temperature.
  • *Brown star-shaped seedpods, sold at Asian markets, specialty foods stores, and in the spice section of some supermarkets.

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Top Asked Questions

How do you make grapefruit and orange juice?
Cut the grapefruit rounds into thirds or quarters and combine with the sliced oranges in a serving bowl. Pour accumulated juice into a separate, small bowl. Squeeze the juice from the remaining two oranges and grapefruit half (you need about 3/4 cup), and add to the small bowl.
How to make grapefruit syrup at home?
Bring 1 cup water, sugar, ginger, and star anise to boil in medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until mixture begins to thicken, about 10 minutes. Stir in grapefruit peel. Reduce heat to low and simmer syrup 30 minutes. Place all grapefruit sections in large bowl.
Are oranges and grapefruit the same thing?
Naturally, oranges have been around for a much longer period of time, the first mention of them being in Chinese literature in 314 BC (1). Grapefruits, on the other hand, were first described in the year 1750 and were named the “forbidden fruit” of Barbados (2).
What is the difference between a pomelo and a grapefruit?
Another theory is that grapefruits have often been confused with pomelos; since pomelos are called Citrus maxima, which can be translated as “great fruit,” it has wrongly been worded as “grapefruit.” Externally these fruits look quite alike. Grapefruits tend to be larger and weigh more than oranges.

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