VANILLA PINEAPPLE COMPOTE
Steps:
- Combine the brown sugar, water, rum, and vanilla beans in a saucepan. Squeeze the lemon juice into the pan. Stir to combine the ingredients and bring to a simmer. Add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
- Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!
CARAMELISED PINEAPPLE COMPOTES
Impress your guests with Gordon Ramsay's intensely flavoured fruit purée topped with yogurt and shavings of iced fruit granita
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 1h30m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 150 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.13 milligram of sodium
PINEAPPLE COMPOTE
Our home economists came up with this slightly sweet compote to go with slices of spicy Raspberry-Chipotle Glazed Ham.
Provided by Taste of Home
Time 20m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil over medium-low heat. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring frequently. Transfer to a serving bowl. Serve warm or chilled.
Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.
VANILLA PINEAPPLE COMPOTE BY ANNE BURRELL
Chef Burrell recommends this compote to top her recipe#471464 but it's an excellent compote on it's own and can be used anyway you like.
Provided by Annacia
Categories Sauces
Time 1h10m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
- Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake.
Nutrition Facts : Calories 1817.5, Fat 1.2, SaturatedFat 0.1, Sodium 84.2, Carbohydrate 337.2, Fiber 13.5, Sugar 303.3, Protein 5.5
EASY VANILLA PINEAPPLE COMPOTE
Make this zesty sweet pineapple compote in just 15 minutes. It's great on waffles, pancakes, cheesecake, yogurt, porridge and more!
Provided by Kate Hackworthy | Veggie Desserts
Categories Condiments Dips and Spreads
Time 20m
Number Of Ingredients 7
Steps:
- Add the sugar, pineapple juice or water and lime juice to a saucepan and bring to a boil over a medium/low heat.
- Reduce the heat, add the pineapple chunks and simmer for 15 minutes to reduce slightly.
- Dissolve the cornflour/cornstarch in 1 tbsp of water and stir it in. Return to the stove and heat for 1 minute.
- Stir in the vanilla and rum (if using). Allow to cool (it will thicken further as it cools).
Nutrition Facts : Calories 100 kcal, Carbohydrate 24 g, Sodium 4 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
PINEAPPLE COMPOTE
I saw this on food network yesterday and it looks so yummy that I had to share :) From Roger Mooking of Food Network.
Provided by Boomette
Categories Pineapple
Time 12m
Yield 4 serving(s)
Number Of Ingredients 5
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.
ROSEMARY-THYME ANGEL FOOD CAKE WITH PINEAPPLE COMPOTE
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Sift the cake flour, 3/4 cup superfine sugar and the salt onto a piece of parchment paper. Sift the flour mixture a second time onto another piece of parchment; set aside. Beat the egg whites in a large bowl with a mixer on medium-high speed until frothy, about 1 minute. Add the cream of tartar and continue beating until soft peaks form, about 4 more minutes. Gradually beat in the remaining 1 cup superfine sugar; increase the speed to high and beat until the egg whites are stiff and glossy, about 7 minutes. Beat in the vanilla, rosemary, thyme and lemon zest.
- Using a rubber spatula, gently fold in the flour mixture, 1/4 cup at a time, until fully incorporated with no pockets of dry ingredients. Transfer the batter to an ungreased 10-inch angel food cake pan. Bake until golden and the cake springs back when pressed, 40 to 45 minutes. Invert the cake pan onto a small funnel or bottle neck and let cool completely, at least 1 hour.
- Meanwhile, make the compote: Combine the brown sugar, rum, 1/2 cup water and the rosemary and thyme sprigs in a medium saucepan over medium-high heat; simmer, stirring, until the sugar dissolves, about 2 minutes. Add the pineapple, return to a gentle simmer and cook until the pineapple is softened and the liquid is syrupy, about 10 minutes. Stir in the vanilla. Transfer to a bowl and refrigerate, stirring occasionally, until cool, about 1 hour. Remove the herb sprigs.
- Loosen the edge of the cake with a knife, tap the sides of the pan against the counter and unmold the cake onto a platter. Slice and serve with the compote.
CITRUS AND PINEAPPLE COMPOTE
Categories Dessert Quick & Easy Grapefruit Orange Pineapple Sherry Healthy Honey Gourmet
Yield Makes about 2 cups, serving 2
Number Of Ingredients 5
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.
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- In a medium saucepan over medium-low heat, combine pineapple chunks with sugar and juice. Stir to dissolve sugar. In a small bowl, whisk together cornstarch and water. Cook pineapples for 5-10 minutes or until pineapples are just beginning to soften. Stir in cornstarch mixture and bring to a simmer. Cook until liquid has thickened, an additional 5-10 minutes.
- Transfer mixture to a clean storage container. Use immediately or allow to cool completely before covering and storing in the refrigerator. Will keep for a week or more, stored in an airtight container in the refrigerator.
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- Combine sugar, water or pineapple juice, lemon juice, and vanilla bean in a sauce pan. Bring to a boil, then simmer for 5 minutes. Add the pineapple, cover and cook 5 minutes or until the pineapple is tender. Using a perforated spoon, remove pineapple from syrup.
- Reduce syrup by one-fourth, and add rum (optional). Pour over pineapple, and allow to cool. Add freshly ground pepper.
- Serve as a dessert with vanilla chiffon sauce or ice cream, or serve as an accompaniment to an entrée.
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