Pomegranate Citrus Compote Recipes

SPICED PEARS AND POMEGRANATE

Steps:

• Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.

REFRESHING CITRUS-ADE

Steps:

• Add the water, lemon juice, grapefruit juice, lime juice and agave to a large pitcher and stir. Serve over ice and garnish with a sprig of mint.

CITRUS COMPOTE WITH GRAPEFRUIT GRANITA

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.

BLOOD ORANGE, GRAPEFRUIT, AND POMEGRANATE COMPOTE

Steps:

• 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.

BLOOD ORANGE, GRAPEFRUIT, AND POMEGRANATE COMPOTE

Steps:

• 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.

WALNUT AND ALMOND CAKE WITH ORANGE-POMEGRANATE COMPOTE

Steps:

• For cake:
• Preheat oven to 350°F. Brush 13x9x2-inch metal baking pan with oil. Combine walnuts, almonds, and cake meal in processor; grind nuts finely.
• Using electric mixer, beat egg yolks, lemon peel, orange peel, cinnamon, and salt in large bowl until beginning to thicken, about 3 minutes. Gradually add 1/2 cup sugar, beating until very thick and light in color, about 2 minutes longer. Beat in orange juice; fold in nut mixture. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold egg whites into yolk mixture in 3 additions.
• Transfer batter to prepared pan. Bake cake until puffed and deep golden and tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack (center of cake will fall).
• For syrup and compote:
• Place large sieve over bowl. Cut off all peel and pith from oranges. Working over sieve, cut oranges between membranes to release segments into sieve. Squeeze any juice from orange membranes over. Let oranges drain while preparing syrup.
• Bring pomegranate juice, sugar, lemon juice, and reserved orange peel to boil in medium saucepan over medium-high heat, stirring until sugar dissolves and thin syrup forms. Remove from heat.
• Holding orange peel back with spoon, pour 3/4 cup syrup into small bowl. Spoon over cake; let stand at least 1 hour.
• Add drained orange juice to remaining syrup in pan. Boil syrup with peel until reduced enough to coat spoon, about 8 minutes. Discard peel. DO AHEAD Cake can be made 1 day ahead. Cover and let stand at room temperature. Place orange segments in bowl. Cover and refrigerate orange segments and syrup separately.
• Add syrup to orange segments; let compote stand 15 minutes. Trim edges of cake. Cut cake lengthwise into 2 1/2-inch-wide strips. Cut strips on diagonal into diamonds; place on plates. Spoon compote over and serve.

CITRUS COMPOTE

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.

CITRUS-VANILLA COMPOTE

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.