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Citrus Compote with Honey and Golden Raisins

in Diana's Recipe Book

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Servings: 6
This salad (or compote) is Parve, so it may be served with a Meat OR Dairy meal.

Excellent served on its own, this compote can also be warmed over low heat and spooned over ice cream or sorbet to serve as a dessert at a Dairy meal. For the best flavor and most juice, choose pink, red or white grapefruits that are relatively heavy for their size and springy to the touch. The compote can also be made with tangerines, tangelos or blood oranges in place of the oranges and grapefruits. Sliced or chopped apples may also be added.

2 cups Kosher sweet dessert wine, such as late-harvest Gewürztraminer, late-harvest Riesling, French Sauternes or Muscat de Beaumes-de-Venise
1 cup fresh orange juice
2 tbsp. honey
1/2 vanilla bean
1/2 cup golden raisins
5 seedless oranges
2 grapefruits
3 kiwifruits

In a saucepan, combine the wine, orange juice and honey. Split the vanilla bean in half lengthwise and, using the tip of a knife, scrape the seeds into the pan. Add the pod and bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until the liquid is reduced to about 1 cup, about 15 minutes. Remove from the heat and stir in the raisins. Transfer to a bowl and set aside to cool.

Using a sharp knife, cut a thick slice off the top and bottom of each orange to reveal the flesh. Then, standing each orange upright on a cutting surface, cut off the peel and white membrane in thick, wide strips. Working with 1 orange at a time, hold the orange over a bowl and cut along either side of each segment to free it from the membrane, letting the segments drop into the bowl. Repeat this same technique with the grapefruits, using the tip of the knife to remove any seeds.

Peel the kiwifruits. Cut each into 8 wedges and add to the oranges and grapefruits. Add the cooled liquid and raisins, remove the vanilla pod and stir.

To serve, spoon the fruit into individual bowls.

Makes 6 servings.

Date: September 2, 2004

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