Citrus Compote Recipes

Steps:

• Place all ingredients in a zip-top bag and toss to combine. Microwave for 2 to 5 minutes, depending on your microwave, until softened and juicy. Serve warm over ice cream or frozen yogurt.

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.

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.

Steps:

• For the Citrus Compote: Zest 1 grapefruit and set aside for the Grapefruit Whipped Cream. Cut off the top and bottom of an orange and place it on the counter flat side down. Cut the outer peel and pith off. Cut into chunks, removing as much pith as possible. Repeat with the remaining citrus fruits (including the zested grapefruit). Add the citrus chunks to a medium saucepot with 1/2 cup of water, the sugar and a handful of mint. Bring to low boil over medium heat and cook, occasionally stir gently making sure not to break up the fruit too much, until slightly syrupy and the sugar is dissolved, about 20 minutes. Remove from heat, discard the mint and reserve, it will thicken slightly as it cools.
• For the Grapefruit Whipped Cream: Add the cream and zest to a stand mixer with a whisk attachment or a bowl with a hand mixer and whip on medium-high speed until peaks are medium-stiff. Refrigerate.
• For the Angel Food Cake: Preheat your outdoor grill to medium heat. Slice the angel food cake in half along the equator. Place each half on the grill and toast on both sides until grill marks appear, about 2 minutes per side.
• Place the bottom of the grilled angel food cake on a platter and spoon about half of the whipped cream over top. Use a slotted spoon to spoon some of the citrus compote over the whipped cream (don't use too much syrup or the whipped cream will be too runny). Place the top half of the cake on top (like a whipped cream sandwich). Spoon the other half of the whipped cream over top and spoon more of the citrus compote on. Garnish with mint leaves. Slice and serve like a layer cake.

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.

Steps:

• In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in raspberries. Simmer, uncovered, for 5 minutes or until heated through. Remove from heat. Cool to room temperature. Add oranges, pears and grapefruit; stir gently to coat. Chill leftovers.

Steps:

• Place the digestive biscuits in a plastic bag and crush thoroughly with a rolling pin. Using a food processor, blend the crushed biscuits with the melted butter. Scoop into a cake tin and press down well, patting as you go.
• For the compote, heat the blueberries and raspberries with 30g of the caster sugar and a little water for about 10 minutes until reduced. Mix the double cream, mascarpone, the remaining 30g caster sugar, gelatin, fruit zests, and a small amount of the compote together, stirring, not whipping. Pour over the biscuit base, spreading out smoothly, and leave in the fridge to set for at least 2 hours. Slice and serve with the remaining berry compote.

Steps:

• in a small saucepan combine 1/3 cup of the sugar and 1/3 cup water. bring mixture to a simmer until the sugar is dissolved. Add the cranberries and simmer 5 minutes or until they have barely popped. Transfer to a small bowl and let cool or chill in the refrigerator.
• Repeat with the remaining 1/3 cup sugar and add the apricots. Simmer, covered, for 5 minutes. Transfer to another small bowl and cool or refrigerate.
• Working over a bowl cut away the rinds and pith of the grapefruit and oranges and cut the fruit into sections. Chill the citrus fruit.
• to serve: mix the citrus fruit with the cranberries, apricots and their syrups.

Steps:

• Combine sugar and water in heavy small saucepan. Scrape seeds from vanilla bean into pan; add bean. Stir over low heat until sugar dissolves. Increase heat to high; boil 1 minute. Cool syrup. Transfer to bowl. Discard vanilla bean. Mix juice into syrup. Cover; chill until cold, at least 1 hour or overnight. Mix in fruit.

Steps:

• In a large skillet, melt butter or margarine.
• Stir in almonds, cinnamon and nutmeg.
• Saute mixture 2 minutes.
• Add sugar, citrus fruit sections and dates or apricots.
• Saute fruit, tossing gently, about 3 to 5 minutes or until warmed through.

Steps:

• In a bowl combine the grapefruit sections, the orange slices, and the pineapple chunks. In a small saucepan combine the reserved juices, the Sherry, the honey, and a pinch of salt and simmer the mixture, stirring, for 1 minute. Pour the mixture over the fruit and toss the compote gently.

Steps:

• Finely grate zest from orange and set aside. Using a sharp paring knife, cut off peel and white pith from orange. Working over a small bowl, cut between membranes to release segments into bowl.
• Combine zest, cranberries, syrup, juice, and vanilla in a medium saucepan. Cook over medium heat, stirring occasionally, until cranberries have burst and sauce has thickened, 5-10 minutes. Chill until cold.
• Gently stir orange segments into compote. DO AHEAD: Can be made 3 days ahead. Cover and chill. Return to room temperature before serving.

Steps:

• Cut peels from citrus; cut peels into very thin strips. Set aside. Cut pith from citrus. Working over a bowl to catch fruit and juices, cut fruit segments from membranes. Squeeze juice from membranes into bowl. Pour 1/4 cup juice through a fine sieve into a small bowl; set aside.
• Bring a medium saucepan of water to a boil. Add peels; boil 1 minute. Drain; set aside. Bring sugar, 1/4 cup water, and vanilla bean to a boil in a clean medium saucepan over medium-high heat, stirring until sugar is dissolved. Reduce heat to low. Add reserved juice, peels, and the salt; cook 2 minutes. Let cool completely.
• Discard vanilla bean. Toss syrup with reserved fruit.

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.