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Mixed Citrus Compote with Pomegranate Seeds

Serves: Makes 6 servings

Ingredients:

  • 1 cup dry white wine
  • ½ cup plus 1 tablespoon sugar
  • 1 cinnamon stick
  • 1 cup water
  • 10 cardamom pods
  • 2 large navel oranges
  • 2 large blood oranges
  • 1 ruby grapefruit
  • 1 Cara Cara orange or 1 additional navel orange
  • ¾ cup fresh pomegranate seeds
  • ½ teaspoon rose water (optional)

Procedures:

  1. In a small saucepan, combine the wine, sugar, cinnamon stick, and water. In a mortar or with a rolling pin, lightly pound the cardamom pods to crack the hulls and crush the seeds lightly. Add them to the saucepan. Bring to a simmer over moderate heat, stirring to dissolve the sugar. Continue simmering until reduced to 1½ cups, 10 to 15 minutes. Strain through a fine-mesh sieve to remove the spices and set aside to cool.


  2. Cut a slice off the top and bottom of each citrus fruit. Working with 1 fruit at a time, set it on a cutting board, one cut side down. Using a chef's knife, slice away the peel from top to bottom, following the contour of the fruit and removing all the white pith. With a small paring knife, cut the whole segments away from the membranes, allowing the segments to drop into a nonreactive bowl. Remove any visible citrus seeds. Gently stir in the pomegranate seeds.


  3. When the syrup is cool, pour off any citrus juices that have accumulated in the bowl and reserve for a beverage. Pour the syrup over the fruit. Stir in the rose water. Cover and chill thoroughly.


  4. At serving time, spoon the compote and syrup into individual serving bowls or balloon wineglasses. Serve immediately.

by Sur La Table & Andrews McMeel Publishing

 
 
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