Ingredients for Ambrosia Fruit Compote
- 4 oranges
- 2 large plums
- one 20-ounce can of pineapple chunks
- 1/2 cup packed light brown sugar
- 2 tablespoons dark rum
- 1/4 cup sweetened shredded coconut
- 1 tablespoon orange zest
- 1/4 cup pineapple juice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Ambrosia Fruit Compote? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Ambrosia Fruit Compote
- Section 4 oranges, removing any seeds and pith. Cut 2 large plums into 1/2-inch pieces.
- Drain one 20-ounce can of pineapple chunks, reserving 1/4 cup of the juice.
- In a large bowl, gently combine the sectioned oranges, plum pieces, and pineapple chunks.
- In a small saucepan, combine the reserved 1/4 cup pineapple juice, 1/2 cup packed light brown sugar, and 1 tablespoon orange zest. Heat over medium heat, stirring constantly, until the sugar dissolves completely.
- Remove from heat and stir in 2 tablespoons of dark rum (optional, can substitute with additional pineapple juice).
- Pour the warm syrup mixture evenly over the fruit in the bowl.
- Stir gently to coat all the fruit evenly.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, garnish generously with 1/4 cup sweetened shredded coconut.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
83g
Fat
3g
Carbs
8g