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Citrus Compote
By Jeanne Besser
Cox News Service
This is a refreshing way to deliciously incorporate seasonal citrus into the meal. You can serve it warm or at room temperature. To make ahead, cool and refrigerate in an airtight container until ready to serve. Reheat right before serving.
Use any citrus you like, but make sure the fruit is juicy. If you don't have a zester, peel thin slices of the fruit's outer skin and finely julienne them.
You can remove the cloves and cinnamon stick before serving, or just serve around them.
6 servings
2 navel oranges
2 lemons
1 cup dry white wine
1/2 cup granulated sugar
1 cinnamon stick
6 whole cloves
2 tangerines or clementines
1 ruby red grapefruit
Zest 1 orange and reserve zest. Squeeze the juice from that orange and one lemon.
In a saucepan, combine the orange and lemon juice, wine, sugar, cinnamon stick and cloves. Bring to a boil, stirring to dissolve the sugar. Lower heat and simmer for 5 to 7 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool.
Meanwhile, peel (removing excess pith) and section the remaining orange and lemon (you'll need a knife for the lemon), tangerines and grapefruit and place in a heatproof bowl.
Pour the warm liquid over the fruit, stir to combine and serve warm.
Adapted from Fresh Every Day by Sara Foster (Potter, $35)
Nutritional analysis per serving: 143 calories (percent of calories from fat, 1), 1 g protein, 31 g carbohydrates, no cholesterol, 3 mg sodium.
