I am sharing the quick recipes for Malta Fruit Compote and Ripe Mango compote that I used in the Orange Bread Pudding and Mango French toast. I made small quantity but you can adjust the proportions to make larger quantities and keep them in the fridge to use with various dishes esp barbecued meats and of course some desserts. 😉
Compote is a delicious fruit dessert made with whole fresh fruits or cut into pieces. Almost any fruit can be used – mangoes, orange, apple ,figs, berries, apricots, peaches etc. It is the best use of ripe seasonal fruits.
- Ripe Juicy Mangoes – 2 large
- Fresh Ginger juice – 1/4 teaspoon
- Cayenne pepper – 1/4 teaspoon ( you can use chili flakes too)
- Malta juice/ Orange Juice – 1/2 cup
- Sugar – as required (depends on sweetness of mangoes)
- Butter – 1 tablespoon ( a dollop)
- Dice mangoes into small cubes and squeeze juice from the pit too. In a bowl mix diced mangoes, malta juice, ginger juice, lime juice ( if using), sugar, cayenne pepper or chili flakes. Let the mix macerate for 15-20 minutes.
- Heat a heavy bottom pan and add the fruit mix. Let it simmer for 10 minutes on medium flame. Stir gently so that you don’t squish the fruit.
- Add butter and stir again. Simmer again for 5 more minutes then turn off the heat. Your compote is ready to use.
Every variety of mango will give a distinct flavor to the compote. Try and choose the most juicy ripe ones to minimize added sugar.
The fresh Malta fruit ( kind of blood orange from the hills of Uttrakhand in India) adds a refreshing tang to the compote along with a little lime and ginger juice. The zest of the fruits goes in the egg bath or the custard. Ginger juice, cayenne pepper enhance the flavors just right. You can replace Malta wit ha good orange.
Orange | Malta Fruit – 2-3
Zest of the citrus fruit you are using – 2 tablespoon (from 1/2 orange at least)
Fresh juice of Orange/ malta – 1/4 cup
Sugar – 1/3 Cup
Salt – Sea salt or even coarse table salt would do
Wash, dab dry and peel the Oranges / Malta. Remove the pith and seeds. Chop into small pieces.
Retain all the juice that dribbles out.
In a heavy bottom saucepan add chopped fruit, zest, sugar, salt and juice and mix.
Bring this mixture to boil on high heat and then reduce the heat.
Let it cook on medium low heat till the fruit collapses and the liquid resembles a syrup. (10-15 minutes)
Stir occasionally to avoid burning. Turn off the heat and cool the compote to room temperature.
Use it with your favorite dish or as a spread on breads.
You can use it as a topping for yogurts and ice cream too.
Spice it up with star anise, clove and cinnamon if you like.
I do not use vanilla as it masks the fruit flavors.
Sugar should be adjusted as per the sweetness of the fruit. I prefer natural sweetness over added one.