Recipes for the Web

Barrington Software Incorporated

Citrus Compote with Honey and Golden Raisins

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.

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 Tbs. 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. Serves 6.

Adapted from Williams-Sonoma Seasonal Celebration Series,Winter,by Joanne Weir (Time-Life

Books, 1997).

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