Citrus Vanilla Compote Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CITRUS-VANILLA COMPOTE



Citrus-Vanilla Compote image

Top our Ricotta Cheesecake with this compote.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 6

1 red or pink grapefruit (do not peel), preferably organic, washed well
1 navel orange (do not peel), preferably organic, washed well
1/4 cup water, plus more for pan
1/4 cup sugar
1/2 vanilla bean, split and scraped, pod reserved
Pinch of salt

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.

CITRUS-VANILLA COMPOTE FOR CHEESECAKE



Citrus-Vanilla Compote for Cheesecake image

Serve this compote with our Citrus-Ricotta Cheesecake.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 5

1 red or pink grapefruit
1 navel orange
1/4 cup sugar
1/2 vanilla bean, halved lengthwise
Pinch of salt

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.

FRESH CITRUS COMPOTE



Fresh Citrus Compote image

Categories     Citrus     Fruit     Dessert     Low Sodium     Grapefruit     Orange     Kiwi     Pineapple     Bon Appétit     Fat Free     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 12

Syrup
2 cups sweet orange Muscat wine (such as Essensia)
1 cup fresh orange juice
1/4 cup sugar
1 star anise
1/2 vanilla bean, split lengthwise
Fruit
3 oranges
1 pink grapefruit
3 kiwi, peeled
1/4 pineapple, cored, peeled
Frozen vanilla yogurt or ice cream

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.

CITRUS VANILLA PANNA COTTA ON OAT GRANOLA BASE WITH DRIED FRUIT AND APPLE COMPOTE



Citrus Vanilla Panna Cotta on Oat Granola Base with Dried Fruit and Apple Compote image

Provided by Food Network

Categories     dessert

Time 5h

Yield 4 servings

Number Of Ingredients 38

1/2 vanilla bean
1/4 cup sugar
3/4 cup 2 percent milk
1/2 lemon, zested
1/2 navel orange, zested
1 1/2 sheets gelatin
2 cups cold water
5 ounces natural dairy base product (recommended: QimiQ)
2 gelatin sheets
1/2 cup orange juice
Maple Leaf Apple Chip:
1 large Granny Smith apple, peeled
Lemon juice
1/4 cup Simple Syrup, recipe follows
2 cups apple cider
Cranberry Reduction:
2 cups cranberry juice
3/4 cup oats
2 tablespoons honey
1 tablespoon vegetable oil
1 tablespoon bread flour
1 tablespoon applesauce
1 tablespoon light brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 tablespoons Granny Smith apple concasse (see method below)
1/4 cup apple cider
1 navel orange, juiced
1/2 teaspoon honey
1/8 teaspoon ground cinnamon
1 tablespoon raisins, cut into 1/4-inch dice if needed
1 tablespoon dried cranberries, cut into 1/4-inch dice if needed
Kosher salt
6 ounces dark chocolate couverture
3/4 cup reserved simple syrup
1 teaspoon light corn syrup
1/2 cup sugar
1/2 cup water

Steps:

  • Scrape the pods from half of the vanilla bean into the sugar and mix the vanilla in with the sugar to help remove any lumps and to evenly distribute the vanilla. Combine milk, vanilla sugar, and both zests in a small saucepan. Scald mixture over medium heat, cover, and let infuse for about 5 minutes. Meanwhile, bloom gelatin in water. Whisk dairy base in a medium mixing bowl until smooth. Remove gelatin sheets from water, reserving the water, squeeze out all excess liquid, and stir into milk mixture. Strain milk mixture into dairy base and stir until no lumps appear, being careful not to create air bubbles. Using a ladle, fill 4 individual flex pan molds about 3/4 of the way full. Cover and refrigerate until set.
  • Bloom gelatin in reserved water. In a small saucepan, bring orange juice to a boil then remove it from the heat. Remove gelatin sheets from water and squeeze out excess liquid. Stir into the hot orange juice. Cool orange juice mixture to about room temperature. Once cooled, ladle on top of set panna cotta to fill the flex molds all the way.
  • Preheat oven to 250 degrees F.
  • Using a sharp chef's knife, cut 4 (1/16-inch thick) slices from the middle of the apple, ensuring slices are even in thickness and are large enough to accommodate a leaf cutter; pieces on outer edges of apple (which will not accommodate cutter) must be reserved in lemon juice for further use in apple raisin cranberry compote. Using a leaf cutter, center the cutter on each apple slice and press firmly to ensure sharp cutout. Dip cutout apple leaf in simple syrup and place dipped cutout onto a silicone baking mat. Bake for approximately 30 to 45 minutes until golden brown (to insure even cooking, rotate pan as needed).
  • Heat apple cider in a saucepan over medium-high heat until reduced to 1/4 cup. Cool and transfer to a squeeze bottle.
  • Heat cranberry juice in a saucepan over medium-high heat until reduced to 1/4 cup. Cool and transfer to a squeeze bottle.
  • Preheat oven to 425 degrees F.
  • Toast oats on a baking sheet in the oven until slightly brown.
  • Reduce oven temperature to 375 degrees F.
  • Combine remaining ingredients in a mixing bowl. Add toasted oats to mixture and blend well. Press oat mixture into fluted molds (about same size as panna cotta molds) and bake for approximately 5 minutes until browning occurs. Let rest a minimum of 5 to 10 minutes and then transfer for use as base in assembling dessert.
  • Using a chef's knife, cut reserved, already peeled apple into precise 1/4-inch dice, avoiding any peelings, core, or seeds. Reserve. In small saute pan, combine cider, orange juice, honey, and cinnamon. Over medium-high heat, bring mixture to a boil and reduce by half. Add the reserved diced apples, raisins, and cranberries. Bring compote to a simmer and cook until apples are tender. Adjust seasoning with salt, to taste.
  • Using bain-marie set-up, slowly heat 4 ounces chocolate until melted smooth. Using seeding method, add remaining chocolate and stir until smooth. Make a parchment piping bag. Fill piping bag 3/4 full with chocolate, folding opening to avoid spilling. Cut a small opening at the tip of the piping bag.
  • Pipe a triangular shape onto a clean, dry, dessert plate, being sure to start and end where panna cotta will rest. Pipe second line, interweaving between first line. Once chocolate cools, carefully fill with apple cider reduction and cranberry reduction, alternating sauces. Repeat process for remaining 3 plates. If any undesired results occur, wash and dry plate, and repeat process.
  • Simmer both ingredients in a small saucepan over medium-high heat. Cook until slightly golden brown and caramelized. Remove from heat and cool until slightly thickened.
  • Using a large spoon, drizzle even lines onto a silicone baking mat. While caramel lines are still warm, mold around handle of wooden spoon, into even spirals. Let cool, and remove from spoon. Using kitchen shears, cut spiral to desired length ensuring clean edges. Repeat the above steps until you have 4 uniform spirals.
  • To serve: Carefully pipe the chocolate onto the plate in a ribbon design (start the piping at the 10 o'clock position). Place the granola base onto the plate in the 10 o'clock position covering the starting point of the chocolate. Dip a round cutter into warm water and use it to cut out the panna cottas, making sure not to break them. Once they are cut, unmold them from the flex pans and place on top of the granola base with orange side down. Top the panna cotta with about 1 tablespoon of the fruit compote. Using squeeze bottles with very thin tips, pipe sauces into piped ribbon, alternating sauces. Lastly garnish the panna cotta with the sugar spirals. Stick it straight through the compote and into the top of the panna cotta, being careful not to break the sugar. Rest apple chip upright against panna cotta and serve.
  • Place sugar and water in saucepan. Over medium-high heat, bring to boil. Remove from heat when boiling. Use 1/4 cup for apple chip production. Leave remaining mixture in saucepan and set aside for further use in sugar garnish.

CITRUS-CRANBERRY COMPOTE



Citrus-Cranberry Compote image

Provided by Karen DeMasco

Categories     Sauce     Citrus     Dessert     Thanksgiving     Low Fat     Quick & Easy     Low Cal     Low Sodium     Cranberry     Orange     Fall     Chill     Healthy     Low Cholesterol     Bon Appétit     Fat Free     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 1/2 cups

Number Of Ingredients 5

1 orange
2 cups (8 ounces) fresh (or frozen, thawed) cranberries
1 cup pure maple syrup
1/4 cup fresh orange juice
1/2 teaspoon vanilla extract

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.

CITRUS COMPOTE



Citrus Compote image

Make and share this Citrus Compote recipe from Food.com.

Provided by ellie_

Categories     Citrus

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tangerines
2 oranges
1 grapefruit
1 lemon, room temperature
1 lime, room temperature
1 -2 tablespoon sugar (optional)
grated coconut, garnish
chopped almonds, garnish

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.

SHAKER CITRUS PIE



Shaker Citrus Pie image

This Shaker-style pie uses the whole fruit, rind and all. To get the best flavor, choose lemons and oranges with very thin skins.

Provided by Chef mariajane

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

2 medium thin-skinned oranges, washed
1 lemon, washed
2 cups sugar
all-purpose flour, for dusting
pate, brisee
4 large eggs
1 large egg yolk
1 tablespoon heavy cream
2 cups fresh cranberries
2 tablespoons fresh orange juice
1 orange, zest of
1 cup sugar
1/4 tps. ground cinnamon
1/2 teaspoon pure vanilla extract

Steps:

  • Cut oranges and lemon into paper-thin slices, and remove seeds. Cut all but 4 slices of the lemon and 4 slices of the orange into eighths. Place the rings and slices into a plastic container; add sugar, mix gently, and refrigerate overnight.
  • On a lightly floured surface, roll out dough to 1/8'-inch thick; drape over a 10-inch pie pan. Create decorative edge as desired. Refrigerate 30 minutes, or until chilled.
  • Heat oven to 400°F Drain fruit, reserving syrup. Separate whole slices from cut pieces, and set aside.
  • Combine whole eggs and citrus syrup in the bowl of an eletric mixer fitted with the paddle attachment; beat on medium high until pale yellow and fluffy, 5 minutes. Remove from mixer; stir in orange and lemon eighths. Pour into shell; top with reserved fruit slices.
  • In a small bowl, mix egg yolk and cream. Using a pastry brush, gently brush dough edges with egg-yolk mixture. Place pie on baking sheet; bake 15 minutes, then reduce heat to 350F; continue to bake 35-40 minutes more, until pie is set. Let cool completely on a wire rack, 2-3 hours. Serve with compote.
  • CRANBERRY COMPOTE: Combine all ingredients in a medium saucepan. Place over medium-high heat and cook 7-10 minutes, stirring occasionally, until berries start to pop but are still whole. Transfer to a bowl to cool; serve.

Nutrition Facts : Calories 371.8, Fat 3.9, SaturatedFat 1.4, Cholesterol 134.5, Sodium 37.7, Carbohydrate 83.9, Fiber 2.5, Sugar 79.5, Protein 4.1

More about "citrus vanilla compote food"

CITRUS-VANILLA COMPOTE - TODAY
Cook citrus peels for 1 minute; drain. In a clean medium saucepan bring to a boil over medium-high heat water, sugar and the vanilla bean. Stir until sugar dissolves.
From today.com
Cuisine American
Category Desserts


VANILLA CITRUS COMPOTE | HEALTHY RECIPES | WW CANADA
Vanilla Citrus Compote. 0. 0. 0. SmartPoints® value per serving. Total Time. 13 min. Prep. 13 min. Cook. 0 min. Serves. 4. Difficulty. Easy. A mega-dose of vitamin C never tasted so good. …
From weightwatchers.com
Cuisine Canadian
Category Dessert
Servings 4
Total Time 13 mins
  • Stir Splenda, vanilla extract and orange peel together in a medium bowl until Splenda dissolves.
  • Cut oranges and grapefruit into segments; add to vanilla mixture. Squeeze orange and grapefruit membranes over bowl to add juices. Add grapes; toss to mix. Serve immediately or cover and refrigerate up to 2 days.
  • To serve, spoon into compote cups and drizzle with juices. Garnish each with a mint leaf, if desired. Yields about 3/4 cup per serving.


CORNMEAL BISCUITS WITH CITRUS-CRANBERRY COMPOTE AND ...
Meanwhile, we'll make the compote. 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 ...
From withhomemade.com


CITRUS-BERRY-RHUBARB COMPOTE WITH HONEYED GREEK YOGURT AND ...
To make compote, in a large saucepan over medium-high heat, stir together the clementine zest and juice, sugar, and water, and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium-low and let the mixture summer until slightly thickened, about 3 minutes. Add the rhubarb, return to a simmer, and cook until rhubarb in tender when pierced …
From organicauthority.com


ANGEL FOOD CAKE WITH LEMON WHIPPED CREAM FROSTING AND ...
For the Citrus-Berry Compote, combine in a pot over medium heat: 3 cups frozen fruit (raspberries, strawberries, blueberries, blackberries, etc.) Juice of 2-3 lemons; 3/4 cup sugar; 2 tsp vanilla; Stir until smooth and a nice consistency. If you like yours to be a bit more liquid, add water. I hope everyone has good luck with this recipe! Angel ...
From bsinthekitchen.com


CITRUS VANILLA COMPOTE FOR CHEESECAKE- TFRECIPES
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 ...
From tfrecipes.com


SPICED BANANA CITRUS PANCAKES - SWEET & SORREL
In a separate bowl, mash bananas and add eggs (or flax eggs), milk, orange juice, coconut oil, and vanilla extract. Next, mix wet and dry ingredients together until batter is just combined. Do not over mix. Cover batter and let rest in the fridge for 10-15 minutes. While the batter rests, prepare the banana citrus compote. Combine all the ...
From sweetandsorrel.com


CITRUS VANILLA PANNA COTTA ON OAT GRANOLA BASE WITH DRIED ...
Citrus vanilla panna cotta on oat granola base with dried fruit and apple compote. Preparation Time 180 mins; Cooking Time 120 mins; Serves 4; Difficulty Hard; Measurement Converter. Convert From. Convert To. Value. Ingredients. For the panna cotta. 1/2 vanilla bean. 60 g sugar. 170 ml whole milk. 1/2 lemon, zested ...
From foodnetwork-uk-stage.loma-cms.com


CITRUS COMPOTE RECIPES
CITRUS-VANILLA COMPOTE FOR CHEESECAKE. Serve this compote with our Citrus-Ricotta Cheesecake. Provided by Martha Stewart. Categories Food & Cooking Healthy Recipes Gluten-Free Recipes. Yield Makes 2 cups. Number Of Ingredients 5. Ingredients; 1 red or pink grapefruit: 1 navel orange: 1/4 cup sugar: 1/2 vanilla bean, halved lengthwise: Pinch of salt: Steps: Cut …
From tfrecipes.com


BLOOD ORANGE-VANILLA BEIGNETS & BLOOD ORANGE-GINGER COMPOTE
Last Updated on February 22, 2020 by Blood Orange-Vanilla Beignets Beignet are light and fluffy donuts popular in New Orleans and the French speaking Caribbean. With citrussy blood orange flavor and a compote, these are so addictive. You can’t have just one of these Blood Orange-Vanilla Beignets & Blood Orange-Ginger Compote! This post may …
From foodtalkdaily.com


RICOTTA CHEESECAKE AND CITRUS VANILLA COMPOTE - CHEESECAKE ...
1 1/2 pounds fresh whole-milk ricotta cheese, pureed in a food processor until smooth; 6 large eggs, separated; 1/4 cup all-purpose flour; Finely grated zest of 1 orange or 2 lemons; 1/4 teaspoon salt; Citrus-Vanilla Compote; DIRECTIONS. STEP 1. Preheat oven to 375 degrees. Generously butter and sugar a 9-inch springform pan (3 inches deep). Whisk …
From cheesecakerecipess.blogspot.com


SPRING COMPOTE WITH CITRUS AND RHUBARB FOR PASSOVER ...
Spring Compote. ¾ cup sugar. 1 cinnamon stick or ½ teaspoon ground cinnamon. 1 vanilla bean, split, or 1 teaspoon vanilla extract. 1 pound rhubarb, either fresh (washed and trimmed, tough strings removed, cut into 1-inch pieces, leaves discarded) or frozen. ½ cup pitted prunes, halved or quartered
From poppyandprune.com


ANGEL FOOD CAKE WITH CITRUS COMPOTE - ACQUIESCE WINERY
To make the citrus sauce, juice the clementines and place juice in a saucepan. Add the honey and simmer for 5-10 minutes until slightly syrupy. Cut the orange into suprèmes (the segments without the membrane) and add them to the syrup. Using the cake break, cut slices of cake and spoon sauce and orange segments over. Served 10-12.
From acquiescevineyards.com


CITRUS-CRANBERRY COMPOTE RECIPE - BON APPéTIT
Step 1. 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 ...
From bonappetit.com


YOGURT BAVAROIS RECIPE - LA CUCINA ... - LA CUCINA ITALIANA
Boil the citrus juice with the honey, sugar, and 1 teaspoon of pectin. Add the kumquats and continue cooking for 7-8 minutes, then add the other citrus fruits and cook for 1 minute more, stirring well. Remove from heat and let cool. Remove the bavarois from the molds, garnish with ground pistachios, and serve with the citrus compote.
From lacucinaitaliana.com


7 SWEET VALENTINE'S DAY RECIPES TO SERVE YOUR LOVED ONES ...
Citrus Charlotte. Recipe by: Betty Hung, pastry chef and co-owner of Beaucoup Bakery. 40—45 store-bought ladyfingers . Orange syrup. 1/2 cup (125 g) orange juice (from a medium orange) 1 tsp (5 mL) finely grated orange zest. 1/4 cup + 2 tbsp (75 g) granulated sugar. 1/4 cup (60 g) water. Bavarian cream. 1 tsp (5 mL) powdered gelatin. 3/4 cup + 1 tbsp (200 g) whole milk. 1/2 …
From thesudburystar.com


RICE PUDDING WITH GINGER CITRUS COMPOTE | CANADIAN LIVING
Ginger Citrus Compote: Peel and segment oranges and grapefruit; ... cream, sugar, vanilla and salt; bring to simmer. Reduce heat, cover and simmer, stirring occasionally, until almost no liquid remains and rice is tender, 25 to 30 minutes. Scrape into serving bowl; serve with compote. Nutritional facts Per each of 12 servings: about Sodium 55 mg; Protein 5 g; …
From canadianliving.com


VANILLA BLUEBERRY CITRUS COMPOTE | BLUEBERRY COMPOTE ...
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


ROASTED CITRUS COMPOTE - SERENDIPITY BY SARA LYNN
Roasted citrus compote with honey, vanilla, and cardamom. Served over plain Greek yogurt and sprinkled with pistachios for crunch! We ate soup for every meal last week and only just finished all of the leftovers for dinner last night. Marc and I both came down with colds last week, and the worst part is that it happened on the same day, so we couldn’t blame it on …
From serendipitybysaralynn.com


VANILLA BLUEBERRY CITRUS COMPOTE - STACEY HOMEMAKER ...
Jan 19, 2016 - Sweet blueberry compote with fresh vanilla beans and an orange twist. Perfect for pouring over pancakes, waffles or vanilla ice cream!
From pinterest.com


PANCAKE STACK CAKE WITH HOT CLEMENGOLD COMPOTE
5 ml vanilla extract. 1 ml salt. 450 ml milk. For the compote. 6 ClemenGolds, peeled and separated into segments . 1 small lime. 2 T white sugar. zest of 1/2 lime, 1/2 lemon, 1/2 grapefruit. 500 ml fresh cream, whipped, to decorate. orange or lemon marmalade, a teaspoon for each pancake. butter for frying. Method For Jelle’s Perfect Pancakes: Add the …
From foodandthefabulous.com


PANNA COTTA WITH WINTER CITRUS COMPOTE | EYESWOON
1 vanilla bean split vertically, seeds scraped out; 1/4 teaspoon salt; 1 tablespoon water; 2 teaspoons powdered, unflavored gelatin ; For the citrus compote: 1 blood orange, zested, juiced, and segmented; 1 pink grapefruit, zested, juiced, and segmented; 2 teaspoons zest; 1/2 cup citrus juice; 2 teaspoons honey . The Prep. For the panna cotta: In a heavy pot, bring the …
From eye-swoon.com


VANILLA ORANGE COMPOTE - PICKLE JAR STUDIOS
Vanilla Orange Compote. by [email protected] | Dec 18, 2015 | Canning, Christmas, Desserts, DIY, Food. This is a great one to make when you’ve got a bunch of orange fruit to use up after making Candied Citrus Peels. It’s wonderful over yogurt, ice cream, pancakes, waffles, muffins or just eaten from the jar. You could even use it as a flavoring in a …
From picklejarstudios.com


CITRUS VANILLA SPARKLER - CALIGIRL COOKING
To make the vanilla simple syrup, combine equal parts sugar and water in a small saucepan with the seeds of a vanilla bean scraped into it. Stir and bring to a boil, then let simmer until reduced and syrupy, about 15 minutes. Alternatively, you can add some vanilla extract to pre-made simple syrup.
From caligirlcooking.com


CITRUS COMPOTE WITH HONEY AND GOLDEN RAISINS - FOOD CHANNEL
Split the vanilla bean in half lengthwise and, using the tip of a knife, scrape the seeds into the pan. Add the pod and bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until the liquid is reduced to about 1 cup, about 15 minutes. Remove from the heat and stir in the raisins. Transfer to a bowl and set aside to cool.
From foodchannel.com


BEST GERMAN PANCAKE RECIPES | FOOD NETWORK CANADA
In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests, and water. Bring to a boil and then reduce the heat to low. Simmer very gently until syrupy, about 25 minutes. Remove from the heat and add the citrus juices. Combine the berries in a bowl. Strain the warm syrup over the berries and marinate at room temperature for 30 ...
From foodnetwork.ca


CITRUS COMPOTE RECIPE
Crecipe.com deliver fine selection of quality Citrus compote recipes equipped with ratings, reviews and mixing tips. Get one of our Citrus compote recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Penne with Tomato, Cream, and Five Cheeses Crecipe.com Do you want to learn the fastest way of baking pasta? This penne with …
From crecipe.com


CROISSANTS FILLED WITH BLUEBERRY COMPOTE & CREAM CHEESE
Store the blueberry compote in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Leftovers. The blueberry compote is delicious served on buttered toast, on pancakes, or in porridge and vegan yoghurt. It would also make a great addition to vanilla or citrus cake recipes. Simply swirl some of the compote in ...
From veganfoodandliving.com


CITRUS-KISSED FRUIT COMPOTE - SUNNYSIDE COOK
Add the dried apricot halves and dried cherries. Stir in the honey. Bring the fruit mixture to a boil over high heat, stirring occasionally. Cover the pot, lower the heat to simmer, and cook for 10 minutes, stirring once halfway through the cooking time. Transfer the warm fruit compote to a serving or storage container. Cool to room temperature.
From sunnysidecook.com


RICOTTA CHEESECAKE WITH CITRUS COMPOTE | CANADIAN LIVING
Ricotta Cheesecake with Citrus Compote 150 Image by: ... In food processor, pur?together ricotta, cream cheese and sugar until smooth. Blend in eggs, 1 at a time. Blend in sour cream, flour, vanilla and orange rind. Pour over baked crust. Set foil-wrapped pan in larger pan; pour in enough hot water to come 1 inch (2.5 cm) up sides. Bake in 325°F (160°C) oven …
From canadianliving.com


CITRUS, EARL GREY TEA AND VANILLA BEAN COMPOTE RECIPE ...
Deep amber in color and ultra-rich, this compote is delicious drizzled over yogurt, freshly made ricotta cheese, ice cream, waffles or a very tall stack of pancakes. You may also consider serving it on a festive holiday cheese board, especially alongside a …
From ediblemarinandwinecountry.ediblecommunities.com


CITRUS VANILLA PANNA COTTA ON OAT GRANOLA ... - FOOD NETWORK
Citrus vanilla panna cotta on oat granola base with dried fruit and apple compote. Preparation Time 180 mins; Cooking Time 120 mins; Serves 4; Difficulty Hard; Measurement Converter. Convert From. Convert To. Value. Ingredients. For the panna cotta. 1/2 vanilla bean. 60 g sugar. 170 ml whole milk. 1/2 lemon, zested. 1/2 navel orange, zested. 1 1/2 sheets gelatin. 450 ml …
From foodnetwork.co.uk


CITRUS COMPOTE RECIPE | MYRECIPES
Peel, section, and seed oranges, tangerines, and grapefruit. Cut the rind of 1 orange into thin strips. Set fruit aside.
From myrecipes.com


WHAT IS A FRUIT COMPOTE? - THE SPRUCE EATS
Compote recipes sometimes include wine, brandy, rum or liqueur. Fruit compote is frequently made from combinations of figs, pears, apples, plums, berries and rhubarb. Compote recipes usually include other flavorings, such as vanilla, cinnamon, citrus peels and cloves.
From thespruceeats.com


SPICE CITRUS COMPOTE RECIPE | RACHAEL RAY IN SEASON
Step 1. Cut the peels and white pith off of the oranges, then slice the fruit into rounds, discarding any seeds. Advertisement. Step 2. In a small pan, add 2 cups water, the sugar, cinnamon stick, and star anise pod. Scrape in the vanilla bean seeds; add the vanilla bean. Bring to a simmer over medium-low heat, stirring until the sugar dissolves.
From rachaelraymag.com


10 BEST COMPOTE RECIPE IDEAS - FOOD NEWS
cinnamon, vegetable oil, salt, bananas, jack daniels, chocolate chips and 15 more. Fruit Compote With Quark And Almond Butter Be Healthy Now. raisins, pear, flaxseed, water, low fat quark, vanilla extract and 3 more. Dried Fruit Compote BBC Good Food. dried fruits, cinnamon, granola, apple juice, fat free greek yogurt.
From foodnewsnews.com


Related Search