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Winter Jewel Compote with Pomegranate Seeds

December 06, 2010 | Tags: Deborah Madison , Food , Fruit | Post comment

Winter Jewel Compote with Pomegranate Seeds

One cannot go wrong with the clean flavors of winter citrus, but citrus compotes can be a little tedious to prepare, at least for a crowd. For a small group, though, they’re not problematic and they make a light, bright finish to winter meals.

There is no one magical combination of fruits, so what’s given below is just a suggestion. You may need to replace Cara Cara oranges or a pommelo with other fruits. The pommelo, by the way, is that enormous grapefruit-like citrus that makes an appearance around the Chinese New Year.  Under a great deal of spongy pith lie pale, large segments that are subtler and less acidic than most citrus. The flesh of Cara Caras oranges is closer to salmon pink than orange. Fun for the color, but use another kind of orange if you can’t find them.

Ingredients:

2 red-fleshed grapefruit
3 Cara Cara or Navel oranges
4 blood oranges
4 tangerines, depending on size
1 pommelo, if available
1 pomegranate
Light aromatic honey, such as orange blossom, as needed, to taste
Mint leaves

Preparation:

1. Peel all the fruit save one blood orange with a sharp knife. Juice the fourth orange into a small bowl. Slowly, so that it won’t splatter, cut the pomegranate into quarters, then, working over a bowl, scoop the seeds out of the clinging membrane with your fingers. Leaving some seeds attached to the skin, squeeze out the juice and add it to the blood orange juice.

2. Peel the rest of the citrus fruits, then either section them or slice them crosswise, as you wish.  Arrange them attractively among dessert plates.

3. Stir the honey into the blood orange and pomegranate juice to taste, then drizzle over the fruit.  Garnish with mint leaves and serve.

Serves 6

How To Peel Citrus Fruits for Compotes

If you want beautiful slices and sections of citrus fruit, use a sharp knife. Take a slice off the stem and the blossom ends so that the fruit can stand securely. Then using a sawing motion with your knife, carefully cut down the fruit from top to bottom, slicing away the skin and the white pith that lies just under it.  Trim any odd pieces of pith you may have missed. Now you can slice the fruit or section it.  For the latter, hold the fruit over a bowl in your hand, slice between the membranes, angling your knife towards the center of the fruit.  The sections will fall into the bowl below. When you’re done, squeeze what’s left of the membranes to get out all the juice.