Winter Fruit Compote
A Delightful Combination of Fruit In An Orange Syrup--Use It To Top Your Favorite Poundcake
Ingredients List
- 4 - small navel oranges
- 1 - large D`Anjou pear; ripe, firm, peeled, cored and cut in half lengthwise
- 1 - crisp, red apple; cored and cut in half lengthwise
- 1/2 cup - fresh cranberries
- 2 cups - freshly squeezed orange juice
- 1/2 cup - Domino® Superfine Sugar
- 1 - large pomegranate, (to yield about 1-1/4 cups pomegranate seeds)
Instructions
Using a sharp knife, remove peel and all bitter white pith from oranges. Working over a medium bowl, cut out the orange sections between the membranes and set aside. Cut pear and apple halves into 4 strips; then cut these strips crosswise into ¾-inch slices, and transfer pear and apple slices to a medium bowl. In a 2 1/2 quart, non-reactive saucepan, stir orange juice and sugar together. Over medium-high heat, bring just to boiling and add prepared pear and apple pieces. Add cranberries. Simmer mixture over medium heat for 5 to 7 minutes or just until pear and apples pieces are fork-tender (but still hold their shape.) With slotted spoon, remove fruit from pan and put in a mixing bowl.
Bring remaining syrup to a boil over medium-high heat and cook until reduced to 3/4 cup, about 12 minutes. Turn off heat and cool 10 minutes. Pour over prepared fruit. Gently toss in orange sections and any juice remaining in bowl. Sprinkle pomegranate seeds over compote.
Serving Size: Makes 4 cups
Ownership: Elizabeth Falkner