Caraway-Spiced Winter Fruit Compote
Yields 6 to 8 servings
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- 1 cup sugar
- 1 cup water
- 1 teaspoon caraway seeds
- 2 cups diced fresh pineapple
- 1 cup fresh clementine segments
- ¼ cup pomegranate arils*
- 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.
- 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.
- Serve warm or at room temperature.
- *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
- inside the arils.) They are great served as a snack or used as a garnish.
- 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 https://www.teatimemagazine.com/
We featured this simple-yet-satisfying fruit compote—a lovely winter sweet—in our Teatime Holidays special edition.