Strawberry Compote With Blood Orange Juice Recipes

STRAWBERRY COMPOTE WITH BLOOD ORANGE JUICE

Strawberry Compote with Blood Orange Juice image

Yield Makes 8 servings

Number Of Ingredients 4

Ingredients

6 1/2 cups halved hulled strawberries (about 2 pounds)
6 tablespoons fresh blood orange juice or orange juice
3 tablespoons sugar
2 teaspoons grated blood orange peel or orange peel

Steps:

Place berries in large bowl. Add orange juice, sugar, and orange peel; mix gently. Let stand at least 30 minutes and up to 1 hour, tossing occasionally.

STRAWBERRY COMPOTE

Strawberry Compote image

This simple strawberry compote has the consistency of a chunky fruit syrup and will liven up yogurt, oatmeal, scones, and ice cream. It also makes the most delicious topping for crepes! The touch of balsamic gives it a pop of acidity and a deeper flavor. Feel free to mash the berries with a fork or potato masher for a smoother consistency. Refrigerate for up to 1 week.

Provided by France C

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 40m

Yield 16

Number Of Ingredients 4

Ingredients

4 cups strawberries, chopped
½ cup white sugar
2 teaspoons balsamic vinegar
⅛ teaspoon salt

Steps:

Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.
Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 9.5 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 18.7 mg, Sugar 8.4 g

BLOOD ORANGE COMPOTE

Blood Orange Compote image

I came across the idea of making a caramel citrus syrup in Deborah Madison's "Seasonal Fruit Desserts." I suggest serving this with biscotti so you can dip the biscotti into the syrup. I like this as a dessert, but it is also great at breakfast (in which case you might want to leave out the Cointreau or Triple Sec).

Provided by Martha Rose Shulman

Categories weekday, dessert

Time 30m

Yield Serves 6

Number Of Ingredients 7

Ingredients

8 blood oranges
6 tablespoons sugar, preferably organic
2 tablespoons water
1 tablespoon agave nectar
2 teaspoons Cointreau or Triple Sec (optional)
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon (optional)

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.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 0 grams, Carbohydrate 36 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 31 grams

LOW-SUGAR STRAWBERRY COMPOTE

Low-Sugar Strawberry Compote image

Most compotes call for excessive amounts of sugar, making them rather calorie laden. This recipe takes advantage of natural ingredients allowing, for the simple goodness of the strawberries' sweetness to shine through. This can be used as an ice cream topping, or a topping for pancakes, waffles, or French toast. Feel free to also use it in pastries.

Provided by thedailygourmet

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 20m

Yield 4

Number Of Ingredients 3

Ingredients

2 cups strawberries, rinsed, hulled, and quartered
1 tablespoon honey
1 teaspoon lemon juice

Steps:

Heat a saucepan over medium-low heat. Add strawberries, honey, and lemon and crush with a hand-held food chopper or a potato masher. Simmer, uncovered, until strawberries reduce down, about 8 minutes.
Stir strawberries and adjust heat to medium-high. Cook for an additional 5 minutes. Serve immediately.

Nutrition Facts : Calories 40.6 calories, Carbohydrate 10.3 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.5 g, Sodium 1 mg, Sugar 8.1 g

STRAWBERRY COMPOTE

Strawberry Compote image

Use this compote to top our Breton Butter Cake.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 3 cups

Number Of Ingredients 4

Ingredients

1 1/2 pounds strawberries, stemmed and cut lengthwise into 6 segments
2 tablespoons Grand Marnier
1 tablespoon finely grated orange zest
1 1/2 cups freshly squeezed orange juice, strained

Steps:

Combine berries, Grand Marnier, and zest in a small bowl. Toss; let stand 30 minutes.
Bring juice to a boil in a small saucepan over medium heat; reduce heat, and simmer until liquid is reduced to 1/4 cup, about 20 minutes. Remove from heat; let cool. Pour over strawberries, and toss to combine.

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