(Recipe) Fresh Fruit Compote | Gordon Food Service
1. Place pineapple, cantaloupe, brown sugar and lemon juice in a heated nonreactive rondeau.
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Cooking tools:
- Rondeau
- Stove
- Parchment paper
- Baking sheet
- Refrigerator
- Airtight container
Ingredients
- 3 ct. Markon Lemons, juiced, yield 6 Tbsp.
- 3 lb. Markon Gala Apples, trimmed and medium diced
- 3 lb. Cantaloupe, trimmed and medium diced
- 3 lb. Pineapple, trimmed and medium diced
- 1 c. GFS Medium Brown Sugar
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