Del Monte® Pineapple marmalade compote
• 2 oranges
• 1 x 435g tin DEL MONTE® SLICED PINEAPPLE IN JUICE
• 3tbsp lime juice
• 650g sugar
1)Peel one of the oranges, then use a knife to remove the bitter white pith from the back of the peel. Chop the orange peel as finely as you can. Peel the second orange and discard that peel. 2)Remove the seeds and pith from both oranges so that you are just left with the flesh. 3)Heat the orange flesh, chopped peel, DEL MONTE® PINEAPPLE (and juice), lime juice and sugar in a large, heavy-bottomed saucepan. Bring to the boil, then simmer for a good hour or so, until reduced and syrupy. Watch it carefully so that the base of the pan doesn’t burn. 4)Carefully pour into sterilised jars, then allow to cool. You can serve your compote warm or cold on ice cream, yoghurt, or pretty much any dessert or cereal.