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Tropical Fruit Compote with Hibiscus Tea

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

  1. Add all the ingredients to a stock pot, plus .5 cup of the reserved Hibiscus Tea, and stir to combine. 
  2. 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