Fresh Citrus Compote Recipes

EASY FRUIT COMPOTE

Steps:

• To prepare the fruit: If you're using fresh strawberries or peaches, cut them into thin slices. If you're using small berries like blueberries or raspberries, you can use them whole. If you're using frozen fruit, no need to defrost or slice them before using.
• In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
• Once boiling, reduce the heat to medium. If you're using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
• Remove the compote from the heat. I'm generally satisfied with my compote at this point, but if the compote isn't sweet enough for your liking, you can stir in a more sweetener, to taste. If you'd like it to be more smooth, mash it some more.
• Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.

BLUEBERRY COMPOTE

Steps:

• Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.

QUICK BERRY COMPOTE RECIPE (5 INGREDIENTS. 2 WAYS.)

Steps:

• Combine the strawberries, blueberries, and raspberries in a medium saucepan or pot. Add the sugar and lime juice. Toss to combine.
• Bring the mixture to a boil over medium-high heat, stirring occasionally, for about 5 minutes.
• Once the berry mixture is boiling and the sugar has dissolved, turn the heat down to low (the lowest setting on your stovetop). Allow the berries to simmer for about 15 to 20 minutes, stirring often, until the fruit has softened quite a bit and the compote has reduced by about 1/2 half in volume.
• Remove from the heat. At this point, you can use the back of a fork or a potato masher to mash the fruit some more, if you like a smoother compote (I like to see chunks of fruit in mine). You can also carefully taste to adjust sweetness. I don't usually have a need for adding more sugar, but if you need to, you can sprinkle a little more cane sugar or drizzle some honey. Be sure to mix well.
• Let the berry compote cool for about 15 to 30 minutes before serving. It will thicken some more.
• See storage instructions below.
• Heat the oven to 375 degrees F.
• In a large bowl, combine the chopped strawberries, blueberries, and raspberries. Add in the sugar and lime juice. Toss to coat the fruit with the sugar and lime juice.
• Transfer the fruit mixture to a large baking dish or a heavy, rimmed sheet pan making sure to spread the fruit well in a single layer.
• Roast in the heated oven for 30 to 45 minutes, checking every 10 to 15 minutes until the berries have fully collapsed and released some juices. You may like to pull the baking dish out occasionally to give the fruit a stir.
• Let the roasted berries cool for about 15 to 20 minutes before serving.
• See storage instructions.

WARM BERRY COMPOTE

Steps:

• Melt the butter over a low heat. Stir in the sugar and vanilla extract, then cook until the sugar melts. Toss in the raspberries and blueberries. Give them a good shake, then cook for 2-3 mins until the fruit starts to soften. Serve warm with vanilla ice cream.

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.

FRESH FRUIT COMPOTE

Steps:

• Cut two 1-in.-long strips from lemon peel. Squeeze juice from lemon. In a large saucepan, combine the water, honey, lemon juice and lemon peel strips. Add the apples, peaches and pears. Bring to a boil. Reduce heat; cook, uncovered, for 15-20 minutes or until fruit is softened. , Remove from the heat; discard lemon peel. Using a slotted spoon, transfer fruit to a large bowl; discard poaching liquid. Stir in spreadable fruit, strawberries and grapes. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon. Top each serving with yogurt.

QUICK FRUIT COMPOTE

Steps:

• If using strawberries, hull, halve or quarter to make them a similar size to the other berries. Tip all the fruits into a large pan with 2-3 tbsp water, sugar to taste and your choice of flavourings.
• Bring to the boil then simmer for 3-5 mins. Don't overcook, or the fruits will not hold their shape. Keeps in the fridge for up to 2 days, in the freezer for up to 3 months.

FRESH CITRUS COMPOTE

Steps:

• For Syrup:
• Bring all ingredients to boil in heavy medium saucepan. Boil until liquid is reduced to 3/4 cup, about 25 minutes. Using small sharp knife, scrape vanilla seeds into syrup; return bean to syrup. Cool. (Can be made 1 day ahead. Cover and store at room temperature.)
• For Fruit:
• Cut peel and white pith off oranges and grapefruit. Using small sharp knife, cut between membranes of oranges and grapefruit to release segments. Cut each kiwi into 8 wedges. Cut pineapple into 1/2-inch-thick slices. Drain fruit. Place in bowl. Discard vanilla bean and star anise from syrup. Pour syrup over fruit and stir to combine. Serve over frozen vanilla yogurt or ice cream.