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Winter Citrus Compote in Tangerine Syrup

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Source: Vegetarian Cooking for Everyone

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Active Time:  20 Minutes
Total Time:  30 Minutes
Yield:  Serves 6

This cheerful-looking compote makes a perfect end to a winter meal or beginning to a festive brunch. You can be very extravagant and use every conceivable variety of citrus fruit or just a few kinds. Following are some suggestions - improvise with what you have. Some special fruits to keep your eye out for are small pink Texas grapefruit, blood oranges, Honeybells, Satsumas and kumquats.

RECIPE INGREDIENTS

3/4 cup fresh tangerine juice or a mixture of tangerine and orange juices

3 tablespoons sugar

6 large kumquats, sliced into rounds

2 tablespoons zest removed from any of the citrus below

1 teaspoon orange flower water

3 small pink grapefruits

3 navel oranges or tangelos

3 blood oranges

3 tangelos, honeybells, or other citrus

Sprigs of mint leaves

DIRECTIONS

Bring the juice and sugar to a boil in a small saucepan. Add the kumquats and zest, then lower the heat and simmer for 10 minutes. Stir in the orange flower water and set aside.

Peel the grapefruit, oranges, and tangelos. If the grapefruits are small ones, slice them into rounds; otherwise section them. Slice the remaining fruits into rounds about 1/3 inch wide. Place the fruit and juices in a serving bowl or deep platter. Pour the syrup with the kumquats and zest over the fruit and chill until ready to serve. Serve garnished with sprigs of mint.

VARIATIONS: Other fruits happily complement citrus and add to the luster of this dish. Add thinly sliced small star fruits or kiwifruit, or drizzle the contents, seeds and all, of one or two passion fruits over the compote.

Recipe reprinted by permission of Broadway Books. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

173

Sodium:

3mg

Fiber:

Carbohydrates, Total:

44g

Protein:

% Cal. from Fat:

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