Blood Orange Compote Recipes

BLOOD ORANGE COMPOTE WITH VANILLA ICE CREAM

Steps:

• Cut peel and white pith from blood oranges. Working over bowl to catch juices, cut between membranes to re-lease orange segments into bowl. Combine 1 cup water, 3/4 cup sugar and 1 tablespoon fresh lemon juice in medium saucepan. Scrape in seeds from vanilla bean; add vanilla bean. Bring to boil. Reduce heat; simmer until liquid is syrupy, about 8 minutes. Stir in brandy and orange segments and any accumulated juices. Refrigerate until cold. Discard vanilla bean. Scoop vanilla ice cream into bowls. Spoon blood orange compote over and serve.

BLOOD ORANGE COMPOTE

Steps:

• Squeeze the juice from two oranges, strain and set aside. Remove the peel and pith from the remaining oranges. The easiest way to do this is to cut away both ends of the fruit so that it sits flat on your work surface, then using a chef's knife, utility knife or a paring knife, cut the skin and pith completely away from the fruit, following the natural curve of the fruit from top to bottom. Once peeled, remove the sections from between the membranes, holding the fruit over a bowl to catch the juice and slicing next to the connective membranes on one side of each citrus segment. Set the sections aside while you make the blood orange caramel syrup.
• Place the sugar in a medium saucepan and carefully add the water and agave nectar. With a wet pastry brush, brush down the sides of the pan. Look closely and make sure there are no stray sugar granules adhering to the pan. Brush any that you detect down into the wet sugar using the pastry brush. Turn the heat on medium and bring to a boil, watching again to make sure there are no loose sugar crystals on the sides of the pan and brushing down if necessary. Cook until the caramel is golden to amber. Swirl the pan if necessary, but do not stir, to distribute the syrup, which may be hotter and darker in one area than in another. There should be many bubbles breaking on the surface. As soon as the caramel reaches a golden color (about 325 degrees), remove from the heat. Wait until the bubbles subside, then carefully add the orange juice, being very careful to stand back, as it will bubble up. Stir the mixture with a whisk. The caramel will probably seize on the whisk (it helps to heat the whisk in hot water first). Don't worry about that, just stir and return to the heat. The caramel is very hot so resist the temptation to taste it. Heat through, whisking, until all of the seized caramel has melted. Remove from the heat and stir in the Cointreau or Triple Sec (or other orange liqueur), vanilla, and cinnamon. Allow to cool, then pour over the oranges. Serve at room temperature or chilled.

BLOOD ORANGE, GRAPEFRUIT, AND POMEGRANATE COMPOTE

Steps:

• In a saucepan bring white wine, Sherry, honey, and sugar to a boil, stirring until sugar is dissolved. Transfer syrup to a heatproof bowl and chill until cold.
• Cut peel and pith from grapefruits and oranges and cut fruit into sections, discarding membranes. Halve pomegranate and squeeze gently to yield seeds with juice. Divide citrus sections, pomegranate seeds and juice, and wine syrup among 6 dessert bowls and chill, covered, at least 15 minutes and up to 1 hour. Stir compote before serving.

ORANGE-SCENTED BITTERSWEET CHOCOLATE CAKE WITH CANDIED BLOOD ORANGE COMPOTE

Steps:

• For compote:
• Cut ends off oranges. Cut oranges with peel lengthwise in half, then cut each half lengthwise into 3 wedges. Combine 2 1/2 cups water and sugar in large saucepan. Bring to boil, stirring until sugar dissolves. Add orange wedges and any accumulated juices to syrup and bring to boil. Reduce heat and simmer until orange peel is soft and translucent and syrup is reduced and thickened, turning orange wedges occasionally and adding more water by 1/4 cupfuls as needed if syrup is too thick before orange wedges are soft, 35 to 40 minutes. Remove from heat. Stir in orange liqueur. Cool 15 minutes. Transfer to small container. Cover and chill. DO AHEAD: Can be made 1 week ahead. Keep chilled. Bring to room temperature before using.
• For cake:
• Position rack in center of oven and preheat to 325°F. Lightly butter 10-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter parchment.
• Whisk flour, baking powder, and salt in medium bowl to blend. Combine chocolate and butter in large metal bowl. Set bowl over saucepan of simmering water; stir until chocolate-butter mixture is melted and smooth. Remove bowl from over water; add both sugars, orange liqueur, and orange peel and whisk until blended (mixture will look grainy). Add eggs, 2 at a time, and whisk until just blended after each addition. Whisk in sour cream. Add flour mixture and stir in with rubber spatula just until incorporated. Transfer batter to prepared pan; spread evenly.
• Bake cake until tester inserted into center comes out with moist crumbs attached, about 50 minutes. Cool cake in pan on rack 30 minutes. Run small knife around sides of cake to loosen. Invert cake onto rack; peel off parchment. Cool cake completely (center may sink slightly).
• For glaze:
• Combine chocolate and butter in small metal bowl. Set bowl over saucepan of simmering water; stir until chocolate-butter mixture is melted and smooth. Whisk in corn syrup. Cool glaze until barely warm but still pourable, about 10 minutes.
• Pour glaze onto center of cake. Using small offset spatula, spread glaze over top of cake, leaving 1/2-inch plain border around top edge. Let stand at room temperature until glaze sets, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover with cake dome and store at room temperature.
• Using hot dry knife and wiping knife clean between slices, cut cake into slices. Divide among plates. Serve some candied orange compote alongside.

BLOOD ORANGE COMPOTE WITH STAR ANISE

Steps:

• Set aside the zest from 6 oranges.
• 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.
• 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).
• 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.
• To serve, julienne the remaining zest & sprinkl it over the top of the oranges.

BLOOD ORANGE, GRAPEFRUIT AND POMEGRANATE COMPOTE

Steps:

• Set aside two oranges and a grapefruit half. Remove peel and pith from remaining oranges and grapefruit. Cut away both ends of the fruit so that it sits flat on your cutting board (it helps to use one with a canal around the edges so you can pour off the juice). Using a chef's knife, utility knife or a paring knife, cut skin and pith completely away from the fruit, following the natural curve of the fruit from top to bottom. Slice peeled fruit into rounds. Cut the grapefruit rounds into thirds or quarters and combine with the sliced oranges in a serving bowl. Pour accumulated juice into a separate, small bowl. Squeeze the juice from the remaining two oranges and grapefruit half (you need about 3/4 cup), and add to the small bowl. Peel and slice any remaining grapefruit and add to the bowl with the fruit. Set aside fruit while you make caramel syrup.
• Stir vanilla and port into the citrus juice. In a medium saucepan, combine sugar, water and agave nectar. With a wet pastry brush, brush down sides of pan to dislodge any stray sugar granules. Over medium heat, bring mixture to a boil, continuing to brush down any errant sugar crystals. Cover pan, turn heat down to medium-low and set timer for 4 minutes. Uncover and cook until the caramel is golden to amber. Swirl pan if necessary to distribute the darkening caramel, but do not stir. Bubbles should be breaking on the surface. Insert a candy thermometer and as soon as the caramel reaches 310 to 325 degrees (it will be a deep golden color), remove from heat and allow bubbles to subside.
• Carefully add juice-port mixture to the sugar mixture, standing away from pan to avoid splashes. Heat through over medium heat stirring with a heat-proof spatula. The caramel may seize on the spatula; just continue to stir and heat until the caramel has melted again and the juice and caramel come together. (The caramel is very hot so resist temptation to taste it.) Remove from heat and allow to cool, then pour over fruit. Toss gently. Sprinkle pomegranate seeds on top. Serve at room temperature or chilled.