Citrus Compote with Yogurt

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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.
Author The Kitchn


  • 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 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.
  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.


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