By Martha Rose Shulman
- Total Time
- About 45 minutes
- Rating
- 4(37)
- Notes
- Read community notes
This recipe was inspired by a blood-orange compote with caramel-citrus syrup developed by Deborah Madison, the author of “Vegetarian Cooking for Everyone.” Here, the same caramel technique is used with the added benefit of a splash of port. It’s a brightly-flavored, refreshing dessert, and it keeps well for a couple of days.
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Ingredients
Yield:6 servings
- 2pounds blood oranges (they are small, so this is usually around 8 or 9)
- 2ruby red grapefruit
- 80grams (6 tablespoons) sugar, preferably organic
- 2tablespoons water
- 1tablespoon agave nectar
- 2tablespoons port wine
- ½teaspoon vanilla
- ⅓cup pomegranate seeds
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
184 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 45 grams carbohydrates; 6 grams dietary fiber; 37 grams sugars; 2 grams protein; 1 milligram sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
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 ¾ 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.
Step
2
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.
Ratings
4
out of 5
37
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Cooking Notes
Blue
I forgot to add I didn't really follow the proportions for the syrup. I just slurpped all the juice on my cutting board and pressed lightly from the peels (not too hard to avoid the pith's bitterness) and added a bit of red wine and sugar to the sweetness I liked and brought that to a boil. I let it cool just a bit and poured over the fruit & threw the whole thing in the fridge overnight. Perfection!
JaneJ
I’d love to adapt this for a diabetic. Any ideas for using sugar substitute? I’m fairly sure that substitutes won’t caramelize in the same way.
Barbara T
Very good served with breakfast/brunch. Add the juice-port mixture just about an hour before serving and only used half; more and longer would have over powered the fruit.
Blue
I forgot to add I didn't really follow the proportions for the syrup. I just slurpped all the juice on my cutting board and pressed lightly from the peels (not too hard to avoid the pith's bitterness) and added a bit of red wine and sugar to the sweetness I liked and brought that to a boil. I let it cool just a bit and poured over the fruit & threw the whole thing in the fridge overnight. Perfection!
Blue
When I got to the international market for the blood oranges, there were beautiful perfectly ripened persimmons. I sliced them across like the other fruits. Their more bland sweetness were an excellent foil for absorbing all the other more dominating flavors for a wonderful new flavor. I also added a dash of cointreau at the start.
Linda
Read the directions carefully! The first line of Step 2 really belongs in Step 1 - I misread and put all the citrus juice in the caramel step, so the caramel didn't come together. It is a lot of liquid, more like macerated oranges, but the extra liquid is good for salad dressing or co*cktails.
Hannah B
A delicious option for a brunch fruit salad in the dead of winter! I do think that the recipe makes too much liquid relative to the fruit, but your result may differ. Just don't add all the liquid at once.
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