This fresh compote is a delicious winter fruit salad that looks quite festive for the holidays and is a wonderful way to break up a heavy breakfast. Cutting a fresh pineapple can seem a bit intimidating, but it’s not difficult. Use a serrated knife to cut the top and bottom off the fresh pineapple. Set the pineapple upright and—keeping as close to the flesh as you can—carefully cut away the outside peel. Cut the pineapple lengthwise straight through the core into quarters. Cut the quarters lengthwise again to trim the tough core out of the middle. Cut the quarters lengthwise once again, leaving you with eight pieces. Cut these into chunks and chill until you are ready to serve.
The cranberry compote is easy to throw together and is a delicious complement tossed over the fresh pineapple. This compote is equally tasty served as a topping for the waffles, pancakes, biscuits or cornbread.
Servings: 6
6 cups fresh pineapple cut in chunks
1 (12-ounce) can whole cranberry sauce
1 teaspoon fresh orange zest
1 cup fresh orange juice
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2 cinnamon sticks
- Place the pineapple in a large bowl and put it in the fridge to chill.
- In a sauce pot, combine the cranberry sauce, orange zest and juice along with the cinnamon stick.
- Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.
- Cool completely and toss the cranberry compote with the chilled pineapple and serve.
This article was originally published in the December 2021 issue of 225 magazine.