Pumpkin Pineapple Autumn Glory Compote Recipes

PUMPKIN PINEAPPLE AUTUMN GLORY COMPOTE

Steps:

• Prepare jars, lids and bands.
• Halve pumpkin, seed and remove rind. Alternatively, use a melon baler to cut pumpkin from rind.
• Cut pulp into 3/4 inch cubes and measure 5 cups into a large stainless steel saucepan.
• Peel, quarter and core pineapple. Cut pulp into 3/4 inch pieces. Measure 5 cups and add to pumpkin.
• Tie broken cinnamon stick in a large square of cheesecloth, creating a spice bag; add to mixture.
• Finely grate enough lemon zest to measure 1 Tbsp firmly packed and squeeze enough lemon juice to measure 1/2 cup.
• Add juice and zest to pumpkin mixture. Stir in prepared apricots, raisins, sugar and water.
• Bring to a boil. Stirring constantly, boil gently, uncovered, 2 minutes.
• Remove spice bag.
• Pack pumpkin mixture into prepared jars leaving a 3/4 inch headspace.
• Add hot liquid to cover mixture leaving a 1/2 inch headspace. Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more pumpkin mixture and hot liquid.
• Process filled jars for 25 minutes in a boiling water bath. Adjust time
• according to your altitude.

PINEAPPLE COMPOTE

Steps:

• Melt butter in a sauté pan over medium heat.
• Add pineapple, season with sugar and salt.
• Sauté over medium heat for 5 minutes.
• Add ginger, stir and remove from heat.

CARAMELISED PINEAPPLE COMPOTES

Steps:

• Cut the skin off the pineapple, then cut it lengthways into quarters and remove the core from each piece. Chop the flesh roughly and purée in a food processor or blender until creamy. Pour the purée into a large sieve set over a bowl, and leave to drain in the fridge overnight. Do not stir.
• Next day, pour the juice from the bowl into a freezerproof container. Freeze until solid (at least 4 hours).
• Now caramelise the flesh. At this stage, in the restaurant, we rub the flesh through a sieve with the back of a ladle to make it very creamy. It's not vital, but it makes this dessert extra-special. Tip the sugar into a medium-sized frying pan and stir in 2 tbsp cold water. Stand for 5 minutes before heating slowly over a gentle heat, shaking the pan until the sugar dissolves into a clear syrup. When all the crystals have dissolved, raise the heat and cook to a medium golden colour. Tip in the pineapple flesh and cook for 5 minutes, stirring, until flavoured and slightly reduced. Remove and cool, then keep in a covered container in the fridge until ready to serve (The purée will keep for up to 2 days.)
• When the pineapple juice has frozen, scrape it into icy shavings using a large metal spoon. Place in another container and keep frozen until ready to serve.
• To serve, divide the purée between 8 shot or small wine glasses and top with yogurt. (They can be chilled for up to 4 hours at this point.) Remove the shavings from the freezer and spoon over the yogurt. Top each glass with a Frosted coriander sprig and serve with Coconut tuiles.