Orange compote can be used as a topping for yogurt, ricotta, or ice cream.
- Total Time:
- Yield: Makes 3/4 cup
Source: Everyday Food, December 2007
- 2 tablespoons thinly sliced blood or navel orange zest (from 1/2 orange)
- 2 to 3 blood or navel oranges (peel and pith removed), quartered lengthwise, thinly sliced, and seeded (2 cups)
- 1/3 cup sugar
- Coarse salt
In a medium saucepan, combine orange zest and slices, sugar, salt, and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until oranges collapse and liquid is syrupy, 12 to 15 minutes.
Cool compote to room temperature.