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 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
depending on taste
piece of ginger
peeled and thinly sliced
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.