Best 7 Pineapple Compote Recipes

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!

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.

PINEAPPLE COMPOTE

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.

ROSEMARY-THYME ANGEL FOOD CAKE WITH PINEAPPLE COMPOTE

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

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.

RAMBUTAN IN PINEAPPLE COMPOTE

Steps:

• 1. Place rambutan with pineapple, dates, prunes, ginger, cinnamon sticks and star anise in saucepan and heat over low heat for 10-15 minutes. (do not boil or fruit will break up) 2. Add mandarin segments and lime juice just before serving.

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.