Citrus Compote with Yogurt
Author: The Kitchn
A variety of citrus flavors makes a prettier, more complex dish, but if all you have are oranges the compote will still be good. If slicing citrus is too much hassle on a weekday morning, you can make it the night before or even a couple days in advance, and the compote is even better after marinating for awhile.
- 2 grapefruits, 2 oranges, and 4 mandarin oranges, or other mix of citrus fruits 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
- Yogurt, oatmeal, or other breakfast food, to serve
- Peel and separate the citrus, or supreme into segments, reserving the juice. Place the citrus segments in a heat-proof bowl.
- In a small saucepan, mix ½ 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, 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 yogurt, oatmeal, or other breakfast.