Hot Spiced Compote

Recipe from Oxmoor House

More From Oxmoor House


  • 2 oranges, sliced and seeded
  • 1 1/2 cups water
  • 1 (15 1/2-ounce) can pineapple chunks, undrained
  • 1 (16-ounce) can sliced peaches, undrained
  • 1/2 teaspoon grated lemon rind
  • 5 whole cloves
  • 3 (3-inch) sticks cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 (16-ounce) can purple plums, drained
  • 1 (11-ounce) can mandarin oranges, drained
  • 3 tablespoons Cognac


  1. Cut orange slices in half. Combine orange slices and water in a medium-size non-aluminum saucepan; bring to a boil. Reduce heat; simmer, uncovered, 25 minutes. Strain, discarding pulp.
  2. Drain pineapple and peaches, reserving juice. Combine hot orange liquid, reserved pineapple and peach juice, lemon rind, cloves, cinnamon, and nutmeg in non-aluminum saucepan. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Add pineapple, peaches, plums, and mandarin oranges; heat thoroughly. Stir in Cognac. Serve in dessert bowls.
  3. Note: Ladle into an insulated container for a picnic.
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