Now that our kumquat tree is loaded with ripe fruit, I've been making this compote a lot. It makes a lovely Shabbat dessert. The recipe is very flexible – use red grapefruit, blood oranges, pomelos or whatever citrus is available. I often use just oranges and tangerines. Add a dash of orange-flavored liqueur or orange extract to the syrup if you'd like. You can even skip the kumquats. (Recipe adapted from Deborah Madison's Vegetarian Cooking for Everyone)
8-12 fresh kumquats
½ cup orange juice
2 tablespoons sugar
1 tablespoon orange zest (preferably organic)
8-10 pieces assorted citrus fruit
Slice the kumquats, remove any seeds and set aside. Bring the orange juice and sugar to a boil in a small saucepan. Add the kumquats and orange zest to the syrup and simmer for 10 minutes. Set aside.
Peel and seed the citrus fruit, removing as much of the white pith as possible. Slice the fruit into rounds or smaller pieces, depending on the size of the fruit and your preference. Save all of the juice and put it into a bowl with the cut up fruit. Pour the syrup over the fruit and mix well. Refrigerate until cold.
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