Compote of Blood Oranges with Candied Peel

Name: Compote of Blood Oranges with Candied Peel
Yield: 6 servings
Cuisine: Italian
Ingredients: 1½ cups water; ¼ cup sugar; ¼ cup honey, preferably orange-flower; ¼ cup honey, preferably orange-flower; 7 medium blood oranges, rinsed; 2-3 tablespoons orange liqueur; About 1 teaspoon orange-flower water

Preparation info

6
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

This vivid dessert combines the pungency of peel with the tart sweetness of citrus flesh and perfume of orange flowers.

Ingredients

1½ cups water
¼ cup sugar
¼ cup

Americas
Europe
Italy
United States
Dessert
Gluten-free
January
December
March
February
Vegetarian
Sicily
Mediterranean

Method

Combine water, sugar, and honey in a nonaluminum pan and bring to a boil; skim off froth. Meanwhile, peel thin rind from 3 oranges; cut into very fine julienne strips. Add to syrup; simmer, partly covered, for 15 minutes, until tender.
Pare all white pith from peeled oranges. Remove both peel and pith from remaining 4 oranges. Halve them lengthwise, then cut ac