These juicy spiced oranges go beautifully with angel food cake or serve them on their own. This flavor of this compote improves with time so make it a day ahead or the morning of your party. Serve chilled in a clear bowl so the colors show through.
Prep Time: 50 mins
Total Time: 50 mins
Servings: 10 servings, about 1/2 cup each
Ingredients
Ingredients
- 8 small oranges, preferably seedless
- 2 cups water
- 5 tablespoons sugar
- 1 vanilla bean
- 1 cinnamon stick
- 2 whole cloves
- 1 star anise
Directions
1
Use a 5-hole zester to remove zest from oranges into long, thin, spindly strips (see Variation). Bring water to a boil in a small saucepan. Add the zest to the boiling water and cook for 3 minutes. Remove with a slotted spoon to a small strainer (reserve the cooking liquid). Rinse with cold water; separate and drain on a paper towel.
2
Stir sugar into the reserved cooking liquid; bring to a simmer. Cut vanilla bean in half lengthwise; scrape the seeds into the sugar water and add the pod along with cinnamon stick, cloves and star anise. Continue to simmer until the sauce reduces to 1/2 cup and thickens slightly, 20 to 30 minutes. Remove from the heat.
3
Meanwhile, slice off an end of each orange so they stand upright steadily. In careful sculpting slices, remove all the remaining peel and white pith from the oranges with a very sharp knife. Slice the peeled oranges into 1/4-inch-thick rounds. Remove any extraneous pith or rind and any stray seeds.
4
Discard the vanilla pod and whole spices. Stir the zest into the sauce. Layer the orange slices in a serving bowl, spooning the sauce between layers to distribute the zest evenly throughout.
Tips:
Variation: If you don't have a 5-hole zester, use a vegetable peeler to remove long strips of the outer skin (zest) of the orange. Cut the zest into thin slivers.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
