Vanilla Rum Tropical Fruit Compote with Goat Cheese

Vanilla Rum Tropical Fruit Compote with Goat Cheese

Vanilla Rum Tropical Fruit Compote with Goat Cheese

Ready to add something new and super yummy to your charcuterie board? This sweet apricot rum compote over goat cheese will delight!  Perfect for guests, or to share with a best friend and a little glass of sparkly.

Recipe and photography by Rebecca Firth, Displaced Housewife

  • People: Serves 6 to 8 people
  • Prep/Cook Time: 45 minutes
Vanilla Rum Tropical Fruit Compote with Goat Cheese

Ready to add something new and super yummy to your charcuterie board? This sweet apricot rum compote over goat cheese will delight!  Perfect for guests, or to share with a best friend and a little glass of sparkly.

Recipe and photography by Rebecca Firth, Displaced Housewife

  • People: Serves 6 to 8 people
  • Prep/Cook Time: 45 minutes

Ingredients

  • 5 cups water
  • 3/4 cup granulated sugar
  • 30 Simply Dried apricots, finely chopped
  • 5 Simply Dried pineapple rings, finely chopped
  • 5 Simply Dried mango slices, finely chopped
  • 1/2 vanilla bean, split
  • 1 piece orange peel
  • 2-4 tablespoons dark rum
  • 10.5 ounces goat cheese
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Instructions

  • 1. Add the water, sugar, apricots, pineapple, mango, vanilla bean and orange peel to a large heavy-bottomed saucepan and bring to a boil.
  • 2. Reduce to medium and simmer, uncovered, for about 30 to 40 minutes or until the liquid has reduced and the mixture has thickened.
  • 3. Add the rum and cook for 1 minute more. Take off the heat to cool; store in the fridge until ready to use.
  • 4. Remove the vanilla and orange peel before serving.
  • 5. Place the goat cheese on a rimmed serving plate. Spoon some of the compote over the top and serve the remaining compote on the side.
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