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Pineapple compote (compota de ananás): recipe illustration
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Pineapple compote (compota de ananás)

A soft, lightly caramelised pineapple compote flavoured with cinnamon. It goes well with yoghurt, pancakes or ice cream, and can be made with seasonal fruit.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

227 kcal per serving

Carbohydrates
51.7 g
of which sugars
48.8 g
Fiber
3.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the pineapple, remove the fibrous core and cut the flesh into 1 cm cubes.
  2. Melt the sugar in a saucepan over medium heat with 2 tablespoons of water until you get a light golden caramel.
  3. Add the pineapple cubes, the cinnamon and the lime juice, then stir well.
  4. Simmer gently for 20 minutes, until the pieces are tender and the juice is syrupy.
  5. Remove the cinnamon and let it cool slightly before serving, or keep it in the fridge.

Variations and tips

Adult version. Add the white rum at the end of cooking and let it reduce for a moment.

With what you can find here. Drained tinned pineapple can replace fresh; halve the sugar in that case.

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Original Ecomely recipe.