Fall Scoop
Tropical Fruit Compote with Hibiscus Tea
Ingredients
- 1 qt. Cross Valley Farms® Hibiscus Infused Fruit Blend, drain and reserve hibiscus tea
- .5 c Orange Juice
- 6 T Monarch® Brown Sugar
- 2 ea. Monarch Cinnamon Sticks
- 1 ea. Star Anise
- 2 T Fresh Ginger, minced
- Water
PREPARATION
- Add all the ingredients to a stock pot, plus .5 cup of the reserved Hibiscus Tea, and stir to combine.
- Place the stock pot over medium heat. Stir the compote every minute or two as it cooks, to keep it from burning. Cook the compote for 15-20 minutes, or until reduced to desired consistency.
Recipe By Liz Howe, Sr. Culinary Manager, USF Corporate Kitchens
Serves 1