Caraway-Spiced Winter Fruit Compote

Fruit Compote from Teatime Hoildays
Caraway-Spiced Winter Fruit Compote
Yields 6 to 8 servings
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  1. 1 cup sugar
  2. 1 cup water
  3. 1 teaspoon caraway seeds
  4. 2 cups diced fresh pineapple
  5. 1 cup fresh clementine segments
  6. ¼ cup pomegranate arils*
  1. In a small saucepan, combine sugar, water, and caraway seeds. Bring to a simmer over high heat, whisking to dissolve sugar. Remove from heat, and let stand for 1 hour. Strain mixture though a sieve, discarding seeds.
  2. In a medium saucepan, combine infused caraway syrup, pineapple, and clementines. Cook over low heat, simmering mixture until pineapple is tender, 8 to 10 minutes. Remove saucepan from heat, and add pomegranate arils.
  3. Serve warm or at room temperature.
  1. *Pomegranate arils are the fleshy jewel-colored coating that surrounds pomegranate seeds. (Some people may think of them as the actual seeds, but if you look closely, you can see the seeds
  2. inside the arils.) They are great served as a snack or used as a garnish.
  3. Make-Ahead Tip: Compote can be made a day in advance and rewarmed gently before serving. Reserve pomegranate arils, and add just before serving to prevent staining fruit salad.
TeaTime Magazine

We featured this simple-yet-satisfying fruit compote—a lovely winter sweet—in our Teatime Holidays special edition.


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