Pineapple Compote

April 02

Here is a great addition to your holiday ham dinner!  This recipe from Food Network could be served cold, but the flavors of cinnamon and ginger are really awakened when served warm.  I prefer to season this with a little bit of kosher salt and fresh cracked pepper, even when used as an ice cream topping.  Enjoy!





Pineapple Compote


  • 2 medium pineapples (about 2 1/2 pounds or 8 cups fresh pineapple, sliced)
  • 1 cup brown sugar
  • 1 (6-inch) piece fresh ginger (about 5 ounces), thinly sliced
  • 1 to 2 cinnamon sticks
  • Coconut or Vanilla Ice cream for serving


If using whole pineapple: Peel, quarter, and cut away the core from the pineapple. Discard the core. Cut each quarter in half lengthwise then slice 1/4-inch thick slices crosswise.

Stir the pineapple together with the sugar, ginger, and cinnamon in a slow cooker. Cover and cook on HIGH for 4 hours, until the pineapple is very tender and slightly sweet.

Serve warm with scoops of coconut ice cream on top. The compote keeps for up to a week tightly sealed in the refrigerator.

Cook’s Note: Add some lime and fresh cilantro leaves or kosher salt and cracked pepper for a delicious savory compote, perfect for serving with roast pork or grilled chicken.


Posted by on April 2, 2012 in Sauces

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