Celery Free Dark Chocolate & Citrus Compote with Almonds and Walnuts
Bright, jewel-toned citrus segments simmered with honey, fresh ginger, and cinnamon create a warm, fragrant compote that feels indulgent without being heavy. The combination of navel and blood oranges brings a gorgeous range of sweetness and tartness, while the orange zest keeps every spoonful lively and aromatic. Toasted almonds and walnuts add a satisfying crunch and a nutty depth that plays beautifully against the soft, syrupy fruit. Then comes the dark chocolate — roughly chopped and scattered on top so it melts just slightly from the heat of the compote, turning each bite into something genuinely special. This is the kind of dessert that looks impressive in a bowl but comes together with minimal effort and a handful of wholesome ingredients. Every component here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — just cook and enjoy. Finish with a few torn mint leaves if you have them, and serve immediately while everything is still warm and the chocolate is softly melting.
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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.
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