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
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 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, 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.