Blood Orange Compote With Star Anise |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 8 |
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From San Francisco Chronicle & . One of my neighbors in Provence introduced me to this simple little dessert, which makes a light conclusion to a hearty winter meal. Serve the compote with biscotti or other cookies for dipping. Ingredients:
8 blood oranges |
1 cup water |
1 cup sugar |
3 pieces star anise |
1/4 cup creme de cassis (optional) |
Directions:
1. Set aside the zest from 6 oranges.
2. Peel & remove the white pith from all oranges; remove the seeds & cut the oranges into generous 1/4 thick slices. Arrange them in layers in a shallow serving bowl.
3. In a heavy-bottomed saucepan over medium heat, combine the water & sugar; heat & stir often until the sugar dissolves, about 5 minute Add zest of about 5 1/2 oranges (reserving the remaining for garnish) & star anise; reduce the heat to low & simmer, uncovered, until thick syrup has formed & the flavors have blended, about 1 hours (If not using creme de cassis, cook syrum about 45 min until thin).
4. Remove the pan from the heat & discard the zest; stir in the creme de cassis. Pour the hot syrup over the oranges; cover & let stand at room temperature at least 1 hr & up to 12. If serving later, cover & refrigerate.
5. To serve, julienne the remaining zest & sprinkl it over the top of the oranges.
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