BHA & BHT Free Dark Chocolate & Citrus Compote with Almonds and Walnuts
Bright citrus, warm spice, and a hit of dark chocolate make this compote feel like a proper dessert — one that happens to be built entirely from whole, recognizable ingredients. Both navel and blood oranges are simmered down with honey, fresh ginger, cinnamon, and orange zest until the liquid turns lightly syrupy and fragrant, creating a sauce that clings beautifully to every segment. Avoiding BHA and BHT can be trickier than it sounds with packaged sweets and processed nuts, since those preservatives sneak into a surprising number of store-bought products — but every component here is raw, fresh, or minimally processed. Raw almonds and walnuts get a quick toast in a dry skillet, which draws out their natural oils and adds a satisfying crunch against the tender fruit. A rough chop of 70% dark chocolate scattered over the warm compote melts just enough at the edges to create little pockets of bittersweet richness throughout. Torn fresh mint at the end lifts the whole bowl with a cool, herby finish that makes it feel restaurant-worthy. It's the kind of recipe that looks impressive but comes together with nothing more than a saucepan and a skillet.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the compote
- 3 navel oranges
- 2 blood oranges
- 2 tbsp honey
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground cinnamon
- 1 tsp orange zest
For the topping
- ¼ cup raw almonds, roughly chopped
- ¼ cup raw walnuts, roughly chopped
- 1 oz dark chocolate (70% cacao or higher), roughly chopped
For serving
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Toast the almonds and walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and set aside.
- 2
Combine the fresh orange juice, honey, grated ginger, ground cinnamon, and orange zest in a medium saucepan over medium heat. Stir and bring to a gentle simmer, then cook until the liquid reduces by about half and is slightly syrupy, about 5–6 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!