Citrus Compote With Honey And Golden Raisins

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* Exported from MasterCook *

 

Citrus Compote With Honey And Golden Raisins

 

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Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups sweet dessert wine -- such as late-harvest

gewürztraminer, late-harvest riesling, french sauternes or muscat de

beaumes-de-venise

1 cup fresh orange juice

2 tablespoons honey

1/2 vanilla bean

1/2 cup golden raisins

5 seedless oranges

2 grapefruits (see note)

3 kiwifruits

 

In a saucepan, combine the wine, orange juice and honey. Split the vanilla

bean in half lengthwise and, using the tip of a knife, scrape the seeds

into the pan. Add the pod and bring to a boil over high heat. Reduce the

heat to medium and simmer, uncovered, until the liquid is reduced to about

1 cup, about 15 minutes. Remove from the heat and stir in the raisins.

Transfer to a bowl and set aside to cool.

 

Using a sharp knife, cut a thick slice off the top and bottom of each

orange to reveal the flesh. Then, standing each orange upright on a

cutting surface, cut off the peel and white membrane in thick, wide

strips. Working with 1 orange at a time, hold the orange over a bowl and

cut along either side of each segment to free it from the membrane,

letting the segments drop into the bowl. Repeat this same technique with

the grapefruits, using the tip of the knife to remove any seeds.

 

Peel the kiwifruits. Cut each into 8 wedges and add to the oranges and

grapefruits. Add the cooled liquid and raisins, removing the vanilla pod,

and stir.

 

To serve, spoon the fruit into individual bowls.

 

Source:

" www.williams-sonoma.com "

Copyright:

" Adapted from Williams-Sonoma Seasonal Celebration Series,Winter, by

Joanne Weir (Time-Life Books, 1997). "

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Per Serving (excluding unknown items): 202 Calories; trace Fat (1.0%

calories from fat); 1g Protein; 30g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; 9mg Sodium. Exchanges: 1 Fruit; 1/2 Other Carbohydrates.

 

NOTES : Excellent served on its own, this compote can also be

warmed over low heat and spooned over ice cream or sorbet.

For the best flavor and most juice, choose pink, red or

white grapefruits that are relatively heavy for their size

and springy to the touch. The compote can also be made

with tangerines, tangelos or blood oranges in place of the

oranges and grapefruits.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0