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Citrus Compote with Honey and Golden Raisins

Citrus Compote with Honey and Golden Raisins
Excellent served on its own for a weekend brunch, this compote can also be warmed over low heat and spooned over ice cream or sorbet. For the best flavor and most juice, choose pink, red or white grapefruits that are relatively heavy for their size and springy to the touch. The compote can also be made with tangerines, tangelos or blood oranges in place of the oranges and grapefruits.

Ingredients:

  • 2 cups sweet dessert wine, such as late-harvest
      Gewürztraminer, late-harvest Riesling, French
      Sauternes or Muscat de Beaumes-de-Venise
  • 1 cup fresh orange juice
  • 2 Tbs. honey
  • 1/2 vanilla bean
  • 1/2 cup golden raisins
  • 5 seedless oranges
  • 2 grapefruits
  • 3 kiwifruits

Directions:

In a saucepan, combine the wine, orange juice and honey. Split the vanilla bean in half lengthwise and, using the tip of a knife, scrape the seeds into the pan. Add the pod and bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until the liquid is reduced to about 1 cup, about 15 minutes. Remove from the heat and stir in the raisins. Transfer to a bowl and set aside to cool.

Using a sharp knife, cut a thick slice off the top and bottom of each orange to reveal the flesh. Then, standing each orange upright on a cutting surface, cut off the peel and white membrane in thick, wide strips. Working with 1 orange at a time, hold the orange over a bowl and cut along either side of each segment to free it from the membrane, letting the segments drop into the bowl. Repeat this same technique with the grapefruits, using the tip of the knife to remove any seeds.

Peel the kiwifruits. Cut each into 8 wedges and add to the oranges and grapefruits. Add the cooled liquid and raisins, remove the vanilla pod and stir.

To serve, spoon the fruit into individual bowls. Serves 6.

Adapted from Williams-Sonoma Seasonal Celebration Series, Winter, by Joanne Weir (Time-Life Books, 1997).