Tropical Fruit Compote Recipes

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ANGEL FOOD CAKE WITH TROPICAL FRUIT COMPOTE



Angel Food Cake with Tropical Fruit Compote image

Provided by Anne Burrell

Categories     dessert

Time 2h35m

Yield 8 servings

Number Of Ingredients 17

1 cup cake flour
1 cup sugar
12 large egg whites (egg whites from large eggs, no yolks in the whites!)
Pinch salt
1 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1 lemon, zested
1 orange, zested
2 ripe mangoes, 1 peeled and coarsely chopped and 1 peeled and cut into 1/2-inch dice
1 cup freshly squeezed orange juice, divided
2 teaspoons sugar, if needed
1 1/2 cups fresh pineapple, peeled, cored and cut into 1/2-inch dice
2 kiwis, peeled and cut into 1/2-inch dice
1 star fruit (carambola), cut into thin star slices
1 cup halved red seedless grapes
2 tablespoons chiffonade of mint, for garnish
Special Equipment: Angel Food Cake Pan

Steps:

  • For the cake: Preheat the oven to 300 degrees F.
  • Sift the flour together with 1/2 cup of the sugar and set aside.
  • Put the egg whites in the bowl of an electric mixer. Be SURE that the bowl is clean and dry, any fat in the bowl can prevent the egg whites from whipping up fluffy fluffy fluffy! Add the salt and the cream of tartar to the egg whites. Beat the egg whites on a medium-high speed until they reach soft peaks, about 5 minutes.
  • While the mixer is running, gradually add the remaining sugar. DO NOT plop the sugar in all at once or it will push the air out of the whites that we are trying to beat in. Add in the vanilla and zests and then stop the mixer. Add 1/3 of the flour/sugar mixture and fold gently fold, do this quickly but gently. Repeat the process 2 more times until all of the flour/sugar mixture is incorporated.
  • Transfer the cake batter into an ungreased tube pan. Bang the cake pan on the counter a couple of times to release any air bubbles trapped in the cake batter.
  • Bake the cake on a sheet tray in the preheated oven until it is light and springy, about 1 1/4 hours. Cool the cake for at least 1 hour before unmolding. Serve with the tropical fruit compote.
  • For the compote: In a food processor or blender, puree the coarsely chopped mango and 1/2 cup orange juice. If this mixture needs a little more sweetness, add in the 2 teaspoons of sugar and puree for another 10 seconds or until the sugar has dissolved.
  • Combine all of the fruit and remaining orange juice and let the mixture sit at room temperature for 20 to 30 minutes.
  • Serve slices of the cake drizzled with the mango puree and sprinkled generously with the fruit compote. Garnish with mint and serve.
  • Wow! How tropical-fruity and the cake is light as air!

BAKED YOGURT WITH TROPICAL FRUIT COMPOTE



Baked Yogurt with Tropical Fruit Compote image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 6 servings

Number Of Ingredients 15

1 cup sour cream
1 cup creme fraiche
1/4 cup sweetened condensed milk
1 vanilla bean, halved and seeds scraped
1 vanilla bean, halved and seeds scraped
6 tablespoons honey
2 cups diced fresh pineapple
1 cup mango puree
1/2 cup diced dried mango
1/2 cup diced dried papaya
1/2 cup diced banana
1/2 cup brown sugar (not packed)
1/2 cup granulated sugar
1 vanilla bean, halved and seeds scraped
Edible flowers, for garnish, optional

Steps:

  • For the baked yogurt: Preheat the oven to 275 degrees F.
  • Whisk the sour cream, creme fraiche, condensed milk and vanilla seeds in a medium bowl. Divide the honey among six 4-ounce ovensafe glass ramekins or jelly jars. Divide the sour cream mixture evenly among the ramekins and bake until just set, about 20 minutes. Refrigerate until chilled, at least 30 minutes.
  • For the tropical fruit compote: Combine the pineapple, mango puree, dried mango, dried papaya, bananas, brown sugar, granulated sugar and vanilla seeds in a medium saucepan. Bring to a boil, lower to a simmer and cook until the juices are thick and the fruit is translucent, about 30 minutes. Cool until warm, 20 to 30 minutes.
  • To serve: Top each baked yogurt with a heaping spoon of the tropical fruit compote and an edible flower and serve.

TROPICAL COMPOTE DESSERT



Tropical Compote Dessert image

To make a more adult version of this recipe, use brandy instead of the extra tropical fruit juice. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 2h30m

Yield 6 servings.

Number Of Ingredients 10

1 jar (23-1/2 ounces) mixed tropical fruit
1 jalapeno pepper, seeded and chopped
1/4 cup sugar
1 tablespoon chopped crystallized ginger
1/4 teaspoon ground cinnamon
1 can (15 ounces) mandarin oranges, drained
1 jar (6 ounces) maraschino cherries, drained
1 medium firm banana, sliced
6 individual round sponge cakes
6 tablespoons sweetened shredded coconut, toasted

Steps:

  • Drain tropical fruit, reserving 1/4 cup liquid. Combine tropical fruit and jalapeno in a 1-1/2-qt. slow cooker. Combine the sugar, ginger, cinnamon and reserved juice; pour over fruit. Cover and cook on low for 2 hours. Stir in the mandarin oranges, cherries and banana; cook 15 minutes longer., Place sponge cakes on dessert plates; top with compote. Sprinkle with coconut.

Nutrition Facts : Calories 257 calories, Fat 3g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 62g carbohydrate (31g sugars, Fiber 3g fiber), Protein 1g protein.

TROPICAL FRUIT COMPOTE



Tropical Fruit Compote image

Based on a recipe from Heidi Haughy Cusick's book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, "The plethora of fruit available year-round for the picking contributes to its popularity as dessert all over the Caribbean. Here is a recipe that combines tropical fruits with a syrupy glaze of rum-flavored guava jelly. It is inspired by one that appeared in an old recipe collection from the island of St. Vincent. For a special occasion, serve the compote over Banana Coconut Bread and top it with a little whipped cream." I haven't tried this yet.

Provided by mersaydees

Categories     < 30 Mins

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 7

2 tablespoons sugar
1/2 cup guava jelly
1 orange, grated zest of
1/2 cup water
2 tablespoons rum
8 cups fruit, cubed (such as pineapple, mango, orange, banana, papaya, lychee, watermelon, melons)
dried shredded coconut

Steps:

  • Combine sugar, guava jelly, orange zest, and water in a small saucepan. Bring to a boil and boil 1-2 minutes.
  • Strain and cool, then stir in the rum.
  • Arrange cubed fruits in a serving bowl. Pour the cooled guava mixture over the fruit and gently toss to mix using a wooden spoon.
  • Chill until ready to serve.
  • Garnish with dried coconut.

Nutrition Facts : Calories 67, Sodium 5.5, Carbohydrate 15.8, Fiber 0.5, Sugar 12.3, Protein 0.1

ORANGE ANGEL FOOD CAKE WITH CARAMEL SAUCE AND TROPICAL-FRUIT COMPOTE



Orange Angel Food Cake with Caramel Sauce and Tropical-Fruit Compote image

Provided by Abigail Johnson Dodge

Categories     Cake     Mixer     Egg     Dessert     Bake     High Fiber     Wedding     Orange     Tropical Fruit     Kiwi     Mango     Spring     Passion Fruit     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 25

Sauce:
1 cup sugar
1/3 cup water
1 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter
3/4 teaspoon ground cardamom
Pinch of salt
Cake:
1 1/4 cups powdered sugar
1 cup cake flour
1/4 teaspoon salt
1 1/3 cups egg whites (about 9 large)
1 1/2 teaspoons cream of tartar
1 cup superfine sugar
1 tablespoon finely grated orange peel
1 1/2 teaspoons vanilla extract
Compote:
2 blood oranges
3 ripe passion fruits
1 kiwi, peeled, quartered lengthwise, then cut crosswise into 1/2-inch slices
1 cup 1/2-inch cubes mango
1/2 cup 1/2-inch cubes pineapple
1 to 2 tablespoons sugar
1 tablespoon chopped fresh mint
Pinch of salt

Steps:

  • For sauce:
  • Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Place pan over low heat; stir until caramel bits dissolve and sauce is smooth. Remove from heat; add butter, cardamom, and pinch of salt. Stir until butter melts. Cool.DO AHEAD: Can be made 1 week ahead. Cover; chill. Bring to room temperature or rewarm over low heat before using.
  • For cake:
  • Preheat oven to 350°F. Sift powdered sugar, flour, and salt 3 times. Place in medium bowl.
  • Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar; beat until whites are opaque and soft peaks form. Gradually add superfine sugar, beating until whites are thick and shiny and fluffy peaks form (peaks should droop over gently; do not overbeat). Add orange peel and vanilla; beat just until blended. Sift 1/4 of flour mixture over whites. Using large rubber spatula, gently fold flour mixture into whites. Repeat with remaining flour mixture in 3 more additions. Transfer batter to ungreased 10-inch-diameter angel food cake pan with removable bottom and 4-inch-high sides (do not use nonstick pan); smooth top.
  • Bake cake until golden and springy to touch, about 50 minutes. Immediately invert pan onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or funnel. Cool cake completely.
  • Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Transfer to platter. DO AHEAD: Can be made 8 hours ahead. Cover with cake dome; let stand at room temperature.
  • For compote:
  • Cut all peel and white pith from oranges. Using small sharp knife and working over bowl to catch juices, cut between membranes to release orange segments into bowl. Squeeze remaining juice from membranes into bowl. If orange segments are large, cut each in half or thirds. Cut passion fruits in half; scoop out pulp and add to orange segments. Add remaining fruits, sugar, mint, and pinch of salt. Toss gently to combine. DO HEAD: an be made 2 hours ahead. Cover and chill.
  • Slice cake; transfer to plates. Spoon compote alongside; top with caramel.

TROPICAL FRUIT COMPOTE WITH MANGO SORBET



Tropical Fruit Compote with Mango Sorbet image

Categories     Dessert     Low Fat     Quick & Easy     Frozen Dessert     Lime     Kiwi     Mango     Pineapple     White Wine     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

3/4 cup water
1/2 cup dry white wine
1/2 cup sugar
1/2 pineapple, peeled, cored, cut into 3/4-inch pieces (about 2 cups)
3 kiwis, peeled, halved crosswise, each half quartered
1 mango, peeled, pitted, cut into 3/4-inch pieces
1 1/2 tablespoons fresh lime juice
1 teaspoon grated lime peel
1 1/2 pints mango sorbet

Steps:

  • Combine 3/4 cup water, wine and sugar in small saucepan. Bring to boil, stirring until sugar dissolves. Chill syrup until cold.
  • Combine pineapple, kiwis, mango, lime juice, lime peel and chilled syrup in large bowl. Mix well. Cover fruit mixture and refrigerate for at least 1 hour or overnight.
  • Scoop 1/2 cup mango sorbet into each of 6 compote dishes or wineglasses. Spoon fruit mixture around sorbet.

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  • Bring to the boil and cook for a couple of minutes. Stir gently so the fruit keeps its shape.Add more sugar to taste at any point during cooking if needed.
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Top Asked Questions

What can I add to fruit compote recipe?
Popular choices include cinnamon or pumpkin spice, finely chopped basil or mint, grated ginger as well as orange or lemon zest. Simply stir these into the fruit mixture as it cooks. Use fresh or frozen fruit. Frozen fruit will need to be cooked a little longer (about 2 minutes more).
How long to cook frozen fruit in compote?
Add the sugar and cook over a medium heat for about 6 minutes (add 2 more minutes is using frozen fruit) stirring often. The fruit will soften and release lots of juice. Bring to the boil and cook for a couple of minutes. Stir gently so the fruit keeps its shape. Add more sugar to taste at any point during cooking if needed.
What kind of fruit was used to make kompot?
Kompot was cooked using any fruit that happened to be on hand which often included strawberries, cherries and rhubarb. The fruit was cooked with sugar and lots of water. At Christmas we would drink dried fruit compote which usually contained more spice than everyday fresh fruit compote.
How long do you cook Peaches for compote?
If using large fruit, such as peaches, remove the pits and chop into chunks before cooking. Add the sugar and cook over a medium heat for about 6 minutes (add 2 more minutes is using frozen fruit) stirring often. The fruit will soften and release lots of juice.

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