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Citrus-Vanilla Compote for Cheesecake
Recipe Summary
Yield: Makes 2 cups
Ingredients
Ingredient Checklist
1 red or pink grapefruit
1 navel orange
1/4 cup sugar
1/2 vanilla bean, halved lengthwise
Pinch of salt
Cook's Notes
The compote can be covered and refrigerated up to 2 days.
Gallery
Citrus-Vanilla Compote for Cheesecake
Recipe Summary
Yield: Makes 2 cups
Gallery
Citrus-Vanilla Compote for Cheesecake
Citrus-Vanilla Compote for Cheesecake
Citrus-Vanilla Compote for Cheesecake
Recipe Summary
Yield: Makes 2 cups
Recipe Summary
Yield: Makes 2 cups
Yield: Makes 2 cups
Makes 2 cups
Ingredients
Ingredients
- 1 red or pink grapefruit
- 1 navel orange
- 1/4 cup sugar
- 1/2 vanilla bean, halved lengthwise
- Pinch of salt
Directions
Cut peels from citrus; cut peels into very thin strips. Set aside. Cut pith from citrus. Working over a bowl to catch fruit and juices, cut fruit segments from membranes. Squeeze juice from membranes into bowl. Pour 1/4 cup juice through a fine sieve into a small bowl; set aside.
Bring a medium saucepan of water to a boil. Add peels; boil 1 minute. Drain; set aside. Bring sugar, 1/4 cup water, and vanilla bean to a boil in a clean medium saucepan over medium-high heat, stirring until sugar is dissolved. Reduce heat to low. Add reserved juice, peels, and the salt; cook 2 minutes. Let cool completely.
Discard vanilla bean. Toss syrup with reserved fruit.
Cook's Notes
The compote can be covered and refrigerated up to 2 days.
Cook’s Notes
The compote can be covered and refrigerated up to 2 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Citrus-Vanilla Compote for Cheesecake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Citrus-Vanilla Compote for Cheesecake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
