Fish Free Orange & Citrus Compote with Pistachios and Walnuts
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Learn more →Ingredients
4 servings
- 4 navel oranges
- 1 large grapefruit
- 3 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp fresh ginger, finely grated
- ½ tsp ground cinnamon
- ¼ tsp ground turmeric
- 1 tsp orange zest
- ¼ cup dry-roasted pistachios, roughly chopped
- ¼ cup walnuts, roughly chopped
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Working over a bowl to catch the juice, cut the top and bottom off each orange and grapefruit, then slice away the peel and pith following the curve of the fruit. Hold each fruit over the bowl and cut between the membranes to release the segments, letting them fall into the bowl. Squeeze the spent membranes over the bowl to extract all remaining juice, then transfer the segments to a separate plate. Measure out ½ cup of the collected juice, straining out any seeds.
- 2
Combine the ½ cup citrus juice, honey, grated ginger, ground cinnamon, ground turmeric, and orange zest in a medium saucepan over medium heat. Stir to dissolve the honey, then bring to a gentle simmer and cook, stirring occasionally, until the liquid reduces by about half and is slightly syrupy, 6–8 minutes. Watch closely toward the end — the honey can catch and darken quickly.
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