Pork Free Dark Chocolate & Citrus Compote with Almonds and Walnuts
Bright, jewel-toned citrus segments simmered with honey, fresh ginger, and cinnamon until they're just tender and coated in a lightly syrupy glaze — this dessert is the kind of thing that looks far more impressive than the effort it actually takes. The combination of navel and blood oranges brings a gorgeous range of color and a balance of sweet and tart that feels genuinely special. Toasted almonds and walnuts add a satisfying crunch, and the roughly chopped dark chocolate scattered on top melts just enough from the warmth of the compote to turn every spoonful into something a little indulgent. Every single ingredient here is naturally free from pork and pork-derived products, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. The fresh mint finish is optional but highly recommended if you want that extra pop of brightness. It's the kind of dessert that works equally well after a weeknight dinner or as the centerpiece of a more formal spread.
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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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