Pumpkin Pineapple Autumn Glory Compote Food

WARM COMPOTE OF AUTUMN FRUITS

Steps:

• Using kitchen shears cut the prunes, apricots and apples in half. Cut the peaches and pears in thirds or quarters. To prevent the blades from sticking dip them in hot water from time to time.
• Place the fruit in a heavy non-stick saucepan. Add water to cover to a depth of three inches. Bring to a boil, reduce heat to moderate and simmer uncovered until the fruit is very soft and tender, about 20 minutes. Remove from the heat and allow to cool for 30 minutes, stirring occasionally.
• Sweeten the fruit to taste, using superfine sugar. The fruit should not be overly sweet. Add one-half cup of the Armagnac. Mix well, transfer to a bowl, cover and refrigerate at least 24 hours and up to three days so the flavors can mellow.
• Shortly before serving, reheat the fruit in a microwave oven or on top of the stove. Add a little more sugar and Armagnac if necessary. Stir.
• Serve warm, in bowls, topped with a scoop of ice cream.

RHUBARB PINEAPPLE COMPOTE (CROCK POT)

Steps:

• Wash and peel rhubarb. Slice into 1 inch pieces.
• Place fruit in crock pot. Add orange soda, then sprinkle with sugar. Stir to combine.
• Cover and cook on low for 6-8 hours until rhubarb is tender.
• Serve warm or chilled. Sprinkle with nutmeg before serving.

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.

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.