Pomegranate Compote with Angel Food Cake

Name: Pomegranate Compote with Angel Food Cake
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 8
Cuisine: American
Ingredients: 4 tablespoons sugar; 1 round angel food cake, store-bought; 2/3 cup medium-sweet or sweet Madeira; 4 blood oranges, or tangelos, peeled and segmented, juices reserved; 4 tablespoons Pomegranate Dark Balsamic Vinegar; 10 fresh mint leaves, finely chopped; 1/2 cup Franklin Raw Honey

February 7, 2018

Pomegranate Compote with Angel Food Cake made with Pomegranate Dark Balsamic Vinegar and Franklin Raw Honey from The Little Shop of Olive Oils

Looking for a quick dessert that still feels special? This Pomegranate Compote with Angel Food Cake is bright, fruity, and just fancy enough for Valentine’s Day, dinner parties, holidays, or a simple sweet treat after dinner.

The compote is made with blood oranges, Madeira, fresh mint, Pomegranate Dark Balsamic Vinegar, and Franklin Raw Honey. Spoon it over slices of fluffy angel food cake for a light dessert with a beautiful sweet-tart finish.

Why You’ll Love This Recipe

It starts with store-bought angel food cake, so it is quick and easy.
The pomegranate balsamic adds rich, fruity depth to the compote.
Blood oranges bring bright citrus flavor and a gorgeous color.
Franklin Raw Honey adds natural sweetness and a smooth finish.
It is lovely for Valentine’s Day, brunch, holidays, or entertaining.

Serving Ideas

Serve this pomegranate blood orange compote over sliced angel food cake, pound cake, vanilla ice cream, Greek yogurt, cheesecake, or shortcakes. Add extra fresh mint right before serving for a pretty, refreshing finish.

Shop the Flavor

This recipe features Pomegranate Dark Balsamic Vinegar and Franklin Raw Honey, two sweet pantry favorites that make fruit desserts, sauces, glazes, dressings, cheese boards, and simple treats feel extra special.

Grab them online or stop by The Little Shop of Olive Oils in Franklin, MA to add a sweet-tart little drizzle to your next dessert.

Pomegranate Compote with Angel Food Cake

The Little Shop of Olive Oils

Servings

Prep Time

15 minutes

Cook Time

14 minutes

Calories

210

Cuisine

American

Ingredients

4 tablespoons sugar
1 round angel food cake, store-bought
2/3 cup medium-sweet or sweet Madeira
4 blood oranges, or tangelos, peeled and segmented, juices reserved
4 tablespoons Pomegranate Dark Balsamic Vinegar
10 fresh mint leaves, finely chopped
1/2 cup Franklin Raw Honey

Directions

Using a paring knife, cut away the peel from the blood oranges and cut the flesh into segments, reserving any juice.
In a saucepan, combine the Pomegranate Dark Balsamic Vinegar, Madeira, and sugar.
Bring the mixture to a simmer over medium-high heat.
Simmer, stirring occasionally, until the mixture is reduced by half, about 4–6 minutes.
Add the blood orange segments and reserved juice, then return the mixture to a simmer.
Reduce the heat to medium-low and continue to simmer until the orange segments begin to break down, about 5–8 minutes.
Stir in the fresh mint and Franklin Raw Honey.
Transfer the compote to a bowl and let it cool to room temperature.
Slice the angel food cake.
Spoon or drizzle the pomegranate compote over each slice.
Serve and enjoy.