Peanut Free Orange & Citrus Compote with Pistachios and Walnuts
Bright, jewel-toned citrus segments bathed in a warm, spiced honey syrup — this compote is the kind of dish that looks far more impressive than the effort it actually takes. Fresh oranges and grapefruit are supremely segmented, then folded into a reduced glaze of honey, ginger, cinnamon, and turmeric that smells absolutely incredible as it simmers down. The result is something between a light dessert and an elegant brunch centerpiece, with layers of warmth and brightness in every spoonful. For anyone navigating nut allergies, it's worth noting that this recipe calls for pistachios and walnuts — both tree nuts — but contains absolutely no peanuts or peanut-derived ingredients, making it a safe and satisfying option for those specifically avoiding peanuts. The crunchy, roughly chopped nuts scattered over the top add wonderful texture against the silky, syrup-soaked fruit. A handful of torn fresh mint at the end lifts the whole thing with a cool, herby finish that ties all the flavors together beautifully. Serve it as a standalone dessert, spoon it over yogurt, or set it out at brunch and watch it disappear.
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Learn more →Ingredients
4 servings
- 4 navel oranges
- 1 large grapefruit
- 3 tbsp 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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