Best 18 Orange Compote Recipes

ORANGE ANGEL FOOD CAKE WITH CARAMEL SAUCE AND TROPICAL-FRUIT COMPOTE

Steps:

• For sauce:
• Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Place pan over low heat; stir until caramel bits dissolve and sauce is smooth. Remove from heat; add butter, cardamom, and pinch of salt. Stir until butter melts. Cool.DO AHEAD: Can be made 1 week ahead. Cover; chill. Bring to room temperature or rewarm over low heat before using.
• For cake:
• Preheat oven to 350°F. Sift powdered sugar, flour, and salt 3 times. Place in medium bowl.
• Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar; beat until whites are opaque and soft peaks form. Gradually add superfine sugar, beating until whites are thick and shiny and fluffy peaks form (peaks should droop over gently; do not overbeat). Add orange peel and vanilla; beat just until blended. Sift 1/4 of flour mixture over whites. Using large rubber spatula, gently fold flour mixture into whites. Repeat with remaining flour mixture in 3 more additions. Transfer batter to ungreased 10-inch-diameter angel food cake pan with removable bottom and 4-inch-high sides (do not use nonstick pan); smooth top.
• Bake cake until golden and springy to touch, about 50 minutes. Immediately invert pan onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or funnel. Cool cake completely.
• Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Transfer to platter. DO AHEAD: Can be made 8 hours ahead. Cover with cake dome; let stand at room temperature.
• For compote:
• Cut all peel and white pith from oranges. Using small sharp knife and working over bowl to catch juices, cut between membranes to release orange segments into bowl. Squeeze remaining juice from membranes into bowl. If orange segments are large, cut each in half or thirds. Cut passion fruits in half; scoop out pulp and add to orange segments. Add remaining fruits, sugar, mint, and pinch of salt. Toss gently to combine. DO HEAD: an be made 2 hours ahead. Cover and chill.
• Slice cake; transfer to plates. Spoon compote alongside; top with caramel.

CRANBERRY-ORANGE COMPOTE

Steps:

• In a medium straight-sided saute pan, add sugar and wine. Bring to a simmer and cook until it creates a lazy bubble, 235 to 240 degrees F. Add cranberries and stir, bringing temperature to low. Continue to cook cranberries, stirring frequently, 2 to 3 minutes. Add allspice, cinnamon, star anise, bay leaf, entire orange, orange juice, zest and salt. Cook until cranberries begin to burst and thicken, about 10 minutes. Remove from heat and let steep for 10 minutes to cool slightly. Remove aromatics, orange and zest from cranberries and either puree in a high-speed blender for smooth cranberry compote, or leave as is for textured compote. Cool and reserve.

WHITE CHOCOLATE ORANGE CHEESECAKE WITH CRANBERRY COMPOTE

Steps:

• Preheat the oven to 350 degrees F.
• Use a food processor or by hand, mix the flour, sugar, and salt in a bowl. Add the butter pieces and mix until it resembles small pea size pieces. Add the yolk, vanilla, and zest, and mix until it forms a ball. Add the water to help dough come together. Form the dough into a disk and refrigerate for 30 minutes. Press the dough into the bottom of a springform pan and bake for about 20 minutes until golden brown and set aside. For the filling, use a mixer with a paddle attachment. Cream the cheese with the sugar on low speed. Add the eggs 1 at a time until smooth making sure to scrape the sides of the bowl. Add the vanilla and orange zest. Slowly pour in the melted white chocolate and mix until well combined. Pour the mixture into the springform pan. Wrap aluminum foil around the base of pan and up side to protect from water bath. Place pan on sheet pan or pan with high sides and fill with 1/3 water. Bake cheesecake for 40 to 45 minutes. Remove cake from oven and allow to cool for 4 hours before serving.
• To make the compote, place the cranberries, sugar, orange juice, and zest in a saucepan and stir over low heat. Simmer until cranberries soften or pop. Cool mixture and add the orange segments.
• Serve cheesecake with compote and orange segments.

ORANGE RICOTTA PANCAKES WITH CARAMELIZED FIG AND PISTACHIO COMPOTE

Steps:

• Cook's Note: If you can't find fresh ricotta cheese, use the carton variety and strain through a fine mesh strainer for 1 hour before using.
• Whisk together the flour, sugar, baking powder and salt in a bowl. Combine the ricotta, milk, egg yolks, vanilla and zest in a separate bowl and whisk until smooth.
• Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
• Heat a cast-iron griddle or large nonstick saute pan over medium-high heat and brush the surface with butter or spray with nonstick cooking spray. Spoon a scant 1/3 cup of the batter onto the pan and cook the pancakes for 3 or 4 minutes. Flip, cooking until both sides are golden brown. Stack the pancakes and serve topped with the Fig and Pistachio Compote. Dust with confectioners' sugar and garnish with mint sprigs.
• Add the figs, butter, honey, brown sugar, pistachios, and a pinch of salt and pepper to a cast-iron skillet set over high heat. Cook for about 2 minutes, stirring frequently, until the syrup begins to bubble and the figs just soften. Transfer to a plate to cool slightly.;

WHITE CHOCOLATE CHEESECAKE WITH CRANBERRY-ORANGE COMPOTE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix wafer crumbs, butter and sugar. Press onto bottom of prepared pan. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in melted chocolate, sour cream and vanilla. Add eggs; beat on low speed just until blended. Fold in orange zest. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer., Meanwhile, for compote, in a large saucepan, combine compote ingredients. Cook over medium heat until berries pop, about 15 minutes. Cool to room temperature. Spread over cheesecake. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, serve cheesecake with whipped cream.

FIG AND ORANGE COMPOTE

Steps:

• Using a zester, remove the zest of one orange in long strips.
• Using a sharp knife, carefully remove the pith from all the oranges, so the flesh is fully exposed. Slice the oranges crosswise into sections 1/4 inch thick. Remove seeds, and place the slices in a bowl.
• Blend the sugar and water in a small saucepan. Stir well to dissolve the sugar completely. Bring the mixture to a boil, reduce heat and simmer 10 minutes or to a syrupy consistency. Remove from heat, and add grenadine syrup. Blend well. Set aside.
• Place 4 figs snugly in a small saucepan. Pour just enough syrup over them so they are 90 percent covered. Add the strips of orange zest. Bring to a boil, cover and simmer 10 minutes. Remove and refrigerate.
• Place the 4 cooked figs over the marinating orange slices in the bowl. Pour over the cooking liquid and 4 tablespoons of Grand Marnier. Cover with plastic wrap, and refrigerate.
• Just before serving, slice the 4 uncooked figs lengthwise into four sections.
• Distribute the chilled orange slices and their juices over 4 chilled plates. Lay four uncooked fig quarters over each serving, and top with a poached fig. Sprinkle with the 2 remaining tablespoons of Grand Marnier, and garnish each with a sprig of mint.

ALMOND-MACAROON TORTE WITH CHOCOLATE FROSTING AND ORANGE COMPOTE

Steps:

• For orange syrup:
• Combine sugar, 1 cup water, and orange peel strips in medium saucepan. Stir over medium heat until sugar dissolves and syrup comes to boil. Reduce heat to medium-low and simmer 1 minute. DO AHEAD: Can be made 2 days ahead. Cover and chill syrup with peel strips.
• For almond macaroons:
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325°F. Draw two 12 x 4-inch rectangles, spacing 2 inches apart, on each of 2 sheets of parchment paper (4 rectangles total). Turn over each parchment sheet onto large rimmed baking sheet (rectangles will show through). Spray parchment with nonstick spray.
• Place slivered almonds, 1 cup sugar, and coarse salt in processor. Scrape in seeds from vanilla bean halves. Blend until nuts are finely ground. Using electric mixer, beat egg whites in large bowl until soft peaks form. Add remaining 3 tablespoons sugar, 1 tablespoon at a time, and beat until stiff but not dry. Fold nut mixture into egg whites. Spread 1/4 of macaroon batter evenly within each rectangle, filling completely.
• Bake macaroon layers until golden and almost firm to touch in center, reversing sheets after 20 minutes, 35 to 40 minutes total. Cool on sheets.
• For frosting and compote:
• Place 10 tablespoons orange syrup in large saucepan and bring to simmer over medium-low heat (reserve remaining syrup). Add chocolate to saucepan and stir until chocolate is melted and smooth. Remove from heat. Cool until frosting begins to thicken, stirring often, 20 to 30 minutes.
• Place 1 macaroon layer on long platter. Spread 1/2 cup frosting evenly over. Top with another macaroon layer. Spread 1/2 cup frosting evenly over. Repeat 1 more time. Top with last macaroon layer, flat side up. Spread remaining frosting over top and sides of torte. Press sliced almonds onto sides of torte. DO AHEAD: Can be made 1 day ahead. Cover with foil tent; store at room temperature. Cover remaining syrup; chill.
• Thinly slice whole oranges crosswise into rounds. Cut slices into quarters and place in remaining reserved syrup for compote. Slice torte; place on plates. Spoon orange compote alongside.

WARM FRUIT COMPOTE OF CHERRIES, ORANGE AND CRANBERRIES OVER VANILLA ICE CREAM

Steps:

• In a microwave safe bowl, combine cherries and their juice, orange zest and juice and the cranberries. Loosely cover dish with plastic food storage wrap and microwave on high 1 minute. Stir fruit and microwave on high 1 minute longer. Let fruit stand 5 minutes, then spoon over scoops of vanilla ice cream. Garnish with ginger snaps, vanilla wafers or cinnamon sugar cookies.
• Compote may also be prepared on conventional stove top. Combine compote ingredients in a small saucepot and simmer over low heat 7 or 8 minutes or until cranberries plump.

ORANGE-SCENTED OLIVE-OIL CAKE WITH ORANGE COMPOTE AND GANACHE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. With a vegetable peeler, remove peel from half of 1 orange, leaving pith. With a paring knife, cut rind into enough matchsticks to yield 1 tablespoon. Finely grate enough rind of remaining oranges to yield 1 packed tablespoon zest.
• Working over a bowl, cut segments of 3 oranges free of membranes. Squeeze juice from membranes into a bowl (you should have 1/4 cup juice). Cut segments in half, and place in bowl with matchsticks of orange peel; set aside.
• Combine sugar and zest in a bowl; using your fingers, rub together well. Add juice and buttermilk, and whisk to combine. Add eggs and oil, and whisk to combine. Sift together flour, baking powder, baking soda, and 1/4 teaspoon salt in a small bowl; add to buttermilk mixture, whisking until smooth.
• Transfer batter to pan, and bake until golden and a toothpick inserted in the middle comes out clean, about 50 minutes. Let cool in pan on a wire rack for 15 minutes. Turn out cake onto rack, and let cool completely, about 2 hours. (Undecorated cake can be stored at room temperature for up to 2 days.)
• Meanwhile, stir honey into bowl with orange segments.
• Bring cream to a gentle simmer in a small saucepan. Pour over chocolate in a bowl, let stand for 5 minutes, and whisk until smooth. Drizzle ganache over cooled cake, and let set, about 1 hour. Serve with orange compote.

WALNUT AND ALMOND CAKE WITH ORANGE-POMEGRANATE COMPOTE

Steps:

• For cake:
• Preheat oven to 350°F. Brush 13x9x2-inch metal baking pan with oil. Combine walnuts, almonds, and cake meal in processor; grind nuts finely.
• Using electric mixer, beat egg yolks, lemon peel, orange peel, cinnamon, and salt in large bowl until beginning to thicken, about 3 minutes. Gradually add 1/2 cup sugar, beating until very thick and light in color, about 2 minutes longer. Beat in orange juice; fold in nut mixture. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold egg whites into yolk mixture in 3 additions.
• Transfer batter to prepared pan. Bake cake until puffed and deep golden and tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack (center of cake will fall).
• For syrup and compote:
• Place large sieve over bowl. Cut off all peel and pith from oranges. Working over sieve, cut oranges between membranes to release segments into sieve. Squeeze any juice from orange membranes over. Let oranges drain while preparing syrup.
• Bring pomegranate juice, sugar, lemon juice, and reserved orange peel to boil in medium saucepan over medium-high heat, stirring until sugar dissolves and thin syrup forms. Remove from heat.
• Holding orange peel back with spoon, pour 3/4 cup syrup into small bowl. Spoon over cake; let stand at least 1 hour.
• Add drained orange juice to remaining syrup in pan. Boil syrup with peel until reduced enough to coat spoon, about 8 minutes. Discard peel. DO AHEAD Cake can be made 1 day ahead. Cover and let stand at room temperature. Place orange segments in bowl. Cover and refrigerate orange segments and syrup separately.
• Add syrup to orange segments; let compote stand 15 minutes. Trim edges of cake. Cut cake lengthwise into 2 1/2-inch-wide strips. Cut strips on diagonal into diamonds; place on plates. Spoon compote over and serve.

BLOOD ORANGE, GRAPEFRUIT, AND POMEGRANATE COMPOTE

Steps:

• In a saucepan bring white wine, Sherry, honey, and sugar to a boil, stirring until sugar is dissolved. Transfer syrup to a heatproof bowl and chill until cold.
• Cut peel and pith from grapefruits and oranges and cut fruit into sections, discarding membranes. Halve pomegranate and squeeze gently to yield seeds with juice. Divide citrus sections, pomegranate seeds and juice, and wine syrup among 6 dessert bowls and chill, covered, at least 15 minutes and up to 1 hour. Stir compote before serving.

ORANGE-CRANBERRY COMPOTE

Steps:

• Cut peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments. Add cranberries and almond syrup to bowl. Toss to combine. Refrigerate at least 1 hour and up to 6 hours.
• *Available in the coffee section of most supermarkets, almond syrup is used as a sweetener and flavoring agent, especially in cocktails and desserts; also known as orgeat syrup and sirop d'amandes.

CRANBERRY CHEESECAKE WITH CRANBERRY ORANGE COMPOTE

Steps:

• 1. FOR CRANBERRY FILLING: Combine cranberries, sugar and fresh orange juice in heavy medium saucepan.
• 2. Bring to boil over medium-high heat, stirring until sugar dissolves.
• 3. Reduce heat and simmer until berries pop and mixture thickens, stirring frequently to prevent sticking, about 10 minutes.
• 4. Cool cranberry filling completely.
• 5. FOR CHEESE FILLING: Using an electric mixer, beat cream cheese and sugar in a large bowl until well blended.
• 6. Add eggs 1 at a time, beating after each addition.
• 7. Set cheese filling aside.
• 8. FOR CRUST: Preheat oven to 350 degrees.
• 9. Lightly butter 9-inch diameter springform pan with 2 3/4-inch-high sides.
• 10. Place cookie crumbs in medium bowl.
• 11. Add melted butter and blend until moist crumbs form.
• 12. Press onto bottom (not sides) of prepared pan.
• 13. Pour cheese filling over crust in pan.
• 14. Spoon 1 cup cranberry filling over cheese filling (reserve remaining cranberry filling for compote).
• 15. Using a small sharp knife, swirl to form marble pattern.
• 16. Bake until center of cheesecake is set, about 1 hour.
• 17. Transfer cheesecake to rack and maintain oven temperature.
• 18. PREPARE TOPPING: Mix sour cream, sugar and vanilla in small bowl.
• 19. Gently press down any raised edges of cheesecake.
• 20. Spoon topping over cake.
• 21. Bake 5 minutes.
• 22. Transfer cheesecake to rack and cool.
• 23. Cover and refrigerate over night.
• 24. (Cheesecake can be prepared 2 days in advance. Keep refrigerated)
• 25. Release pan sides and transfer cheesecake to platter.
• 26. Cut cheesecake into wedges and serve, passing compote separately.
• 27. CRANBERRY ORANGE COMPOTE: Combine sugar and water in heavy small saucepan.
• 28. Bring to a boil, stirring until sugar dissolves and liquid appears clear.
• 29. Transfer to medium bowl and mix in 1 3/4 cups reserved cranberry filling and minced orange peel.
• 30. Using small sharp knife, cut peel and white pith from oranges.
• 31. Working over another bowl to catch juices, cut between membranes to release segments.
• 32. Add segments to bowl with juices.
• 33. (Can be prepared 8 hours ahead. Cover oranges and cranberry filling separately and refrigerate.)
• 34. Add orange segments and juices to compote and serve.

ORANGE POUND CAKE WITH CRANBERRY COMPOTE

Steps:

• Preheat oven to 325°. Coat a 9x5-in. loaf pan with cooking spray., In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. Mix yogurt and orange juice. In another bowl, whisk flour, baking powder and salt; add to sugar mixture alternately with yogurt mixture, beating after each addition just until combined., Transfer to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool., Meanwhile, in a small saucepan, combine compote ingredients; bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until slightly thickened, stirring occasionally. Discard cinnamon stick. Serve warm compote with cake.

ORANGE-APPLE- RUM COMPOTE (CROCK POT)

Steps:

• put all ingredients into crock pot EXCEPT whipping cream and almonds.
• cover and cook on low 7-8 hours, high 3 1/2-4 hours.
• spoon compote into bowls.
• top with whipped cream and almonds if desired.

ORANGE, GRAPEFRUIT, AND GRAPE COMPOTE

Steps:

• Finely grate zest from 2 oranges and 1 grapefruit into a small bowl and stir in sugar.
• Cut peel, including all white pith, from oranges and grapefruit with a sharp knife, then, working over a large bowl, cut segments free from membranes, letting segments fall into bowl. Squeeze enough juice from membranes to measure 1/2 cup, then add to citrus segments with grapes and 3 tablespoons citrus sugar. Toss fruit gently and serve with remaining sugar on the side.

HONEY-CARDAMOM CUSTARDS WITH STRAWBERRY-ORANGE COMPOTE

Steps:

• For Custard:
• Combine 2 cups milk, whipping cream, vanilla bean, orange peel strips, ground cardamom and salt in heavy small saucepan. Cook milk mixture over medium heat until tiny bubbles appear around edge of saucepan. Remove from heat and let steep 20 minutes.
• Preheat oven to 325°F. Remove softened vanilla bean from milk mixture. Scrape seeds from vanilla bean into milk mixture; add bean. Heat milk mixture again until tiny bubbles appear around edge of saucepan. Remove saucepan from heat, add honey and stir until honey melts. Using fork, beat egg yolks and whole egg in medium bowl just until blended. Gradually mix hot milk mixture into egg mixture. Strain custard into large measuring cup with spout.
• Pour custard into four 1 1/4-cup soufflé dishes or custard cups. Set dishes in 13x9x2-inch baking pan. Add enough hot water to baking pan to come halfway up sides of dishes. Cover baking pan loosely with aluminum foil. Bake custards until knife inserted into center comes out clean, about 40 minutes. Transfer dishes to rack and cool completely. Cover custards and refrigerate until well chilled, about 4 hours. (Can be made 1 day ahead.
• For Compote:
• Place sliced strawberries in medium bowl. Using small sharp knife, hold oranges over same bowl and cut between membranes to release segments, allowing juice and segments to fall into bowl. Squeeze orange membranes over same bowl to release any juice. Mix in 1 tablespoon honey and ground cardamom. (Compote can be prepared 2 hours ahead. Cover and refrigerate.)
• Place custards in dishes on plates. Top with compote and serve.

RICOTTA SCONES WITH RHUBARB-ORANGE COMPOTE

Steps:

• In a small saucepan, combine the sugar, cornstarch and orange juice until smooth. Stir in rhubarb and orange. Bring to a boil; cook and stir until thickened and rhubarb is tender. Remove from the heat; cool., In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the egg, cream, cheese and orange zest; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times., Divide dough in half; pat each into a 7-in. circle. Cut each into six wedges. Separate wedges and place on a greased baking sheet. Brush with cream; sprinkle with sugar and cinnamon. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm with compote.