Citrus Compote
This citrus salad is a vibrant and refreshing dish that beautifully combines the sweet and tangy flavors of blood oranges, navel oranges, or tangelos. The addition of crème de cassis and fresh mint enhances the fruit's natural brightness. Topped with orange zest and optional pomegranate seeds, this colorful salad is perfect for a light and flavorful dessert or side dish.
— Constant Cookbook
Ingredients
- 12 large blood oranges, navel oranges or
- tangelos, or a mixture, about 4 lb. total
- 1⁄4 cup crème de cassis or cassis syrup
- 2 Tbs. fresh lemon juice
- 3 Tbs. minced fresh mint, plus mint sprigs for
- garnish
- Zest of 1 orange, removed with a zester
- Pomegranate seeds for garnish (see related tip
- at right) (optional)
Instructions
- Using a large chef's knife, cut off the top and bottom of an orange down to the flesh. Stand the orange upright and cut off the peel in vertical strips to the flesh, following the contour of the fruit. (If using tangelos, simply peel by hand.) Cut the flesh crosswise into slices 1/4 inch thick. Remove the hard white center and any seeds. Put the slices in a large nonaluminum bowl. Repeat with the remaining oranges.
- Pour the cassis and lemon juice over the oranges and stir to blend. Cover and refrigerate for 30 to 60 minutes.
- To serve, transfer the oranges to a serving dish and sprinkle with the minced mint, orange zest and pomegranate seeds. Garnish with mint sprigs and serve. Serves 8 to 10.
Comments
No comments found.