Citrus with Orange Caramel Recipe

Citrus with Orange Caramel Recipe

  • 8 citrus fruits for the compote (see headnote)
  • 1/3 cup organic sugar
  • ½ cup fresh orange juice, preferably blood orange
  • 1 short cinnamon stick
  • 1 clove
  • A few drops orange-flower water
  • Pomegranate seeds and/or fresh mint sprigs for garnish
  1. Remove a wide band of the zest from 1 orange and slice into thin strips. Boil for 1 minute, then drain and set aside. Peel the rest of the fruits , cut them into rounds, and put them in a bowl.
  2. Melt the sugar over medium heat in a light-colored skillet, stirring often until it turns a rich but not too dark caramel color. Standing back from the pan, pour in the juice. It will bubble ferociously, and the caramel will clench into a knot, but don’t worry. Add the reserved orange zest, cinnamon stick, and clove. Continue cooking and after about 5 minutes the caramel will have dissolved.
  3. Add the orange-flower water, slide in the fruits and swish them around, then pour the fruits and sauce into a bowl. Serve chilled or at room temperature, garnished with a handful of pomegranate seeds and/or sprigs of mint.