Citrus Compote with Yogurt

Posted · Add Comment
Citrus Compote with Yogurt
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
  1. Peel and separate the citrus, or supreme into segments, reserving the juice. Place the citrus segments in a heat-proof bowl.
  2. 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.
  3. 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.
  4. Serve chilled or at room temperature with yogurt, oatmeal, or other breakfast.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: