I have received so many wonderful varieties of citrus from Talley Farms lately and because everything I get is so fresh, it lasts a really long time in my produce drawer. With so much variety I thought it would be really pretty to combine all of the different colors and styles together in one dish. On “thekitchen.com” blog that I follow there was a Winter Citrus Compote recipe that I felt would be perfect for this endeavor.
I sliced the tops and bottoms off of all of the different fruits and then cut the peels off in a top to bottom motion. As I separated the segments, I let the juices fall into the bowl and used the reserved juice for the compote liquid. They were so nice and juicy that I had plenty of fresh juice to use without needing to add any water. My combination consisted of Red Grapefuit, Cara Cara Oranges, Navel Oranges, Blood Oranges and Tahoe Gold Mandarin Tangerines. What a beautiful sight to see all of these brilliant colors mixed together!
The compote mixture includes honey, cardamom, and ginger along with citrus juice and zest. Just enough sweet to keep the pucker away and a mild spice to add a nice flavor to the mix. I served the compote over some plain Greek yogurt and it was fantastic!
Winter Citrus Compote
- 8 citrus fruits, such as grapefruit, oranges and tangerines to make about 3 cups of total fruit segments
- A few strips of orange zest or curls
- 2-3 tablespoons honey, depending on taste
- 1 cardamom pod, lightly crushed
- 1-inch piece of ginger, peeled and thinly sliced
- plain Greek yogurt to serve
- Peel and separate the citrus into segments, reserving the juice. Place the citrus segments in a heat-proof bowl.
- In a small saucepan, mix 1/2 cup of the reserved citrus juice (top off with water if necessary) with the zest, honey, cardamom, and ginger. Bring to a boil, reduce heat, and simmer for 5 minutes.
- Strain the syrup, and cool slightly. Then drizzle it over the citrus segments, and gently stir to combine. Cover and refrigerate the citrus for at least an hour and up to 3 days.
- Serve chilled or at room temperature with plain Greek yogurt.
- Use a variety of types of citrus so they vary in color and flavor.
- This recipe makes six 1/2 cup servings of fruit. It can easily serve more people as a brunch starter served over yogurt in a small martini or parfait glass.
(click here) for printable recipe