If a compote of oranges with candied zest sounds like pure spa food, it becomes rich and exotic when paired with crisp, candylike bites of date-walnut wontons.
Active Time: 30 minutes |
Total Time: 1 hour
3 large oranges, such as Valencia or blood oranges
1/4 cup water
2 tablespoons sugar
2 tablespoons orange liqueur, such as Grand Marnier or Cointreau
1/4 cup pomegranate seeds, or raspberries
4 sprigs fresh mint, for garnish
8 Date-Walnut Wontons, (recipe follows)
Remove long strips of zest from half of one of the oranges with a vegetable peeler. Scrape away any white pith clinging to the zest with a paring knife. Cut the zest lengthwise into fine julienne strips. Blanch the zest for 1 minute in a saucepan of simmering water. Strain, reserving zest in the strainer.
Combine 1/4 cup water and sugar in the saucepan and bring to a simmer, stirring until sugar has dissolved. Add the blanched zest and simmer until transparent, 3 to 5 minutes. Remove the zest with tongs to a sheet of parchment paper or foil to dry. Reserve the poaching syrup.
Remove all the peel and pith from oranges with a paring knife. Working over a bowl to collect juice, cut sections out from between the membranes, letting them drop into the bowl. Squeeze any remaining juice from the membranes into the bowl. Gently stir in the reserved poaching liquid and orange liqueur. Cover and chill the orange compote until serving time or overnight.
To serve, divide the orange compote among 4 dessert dishes. Sprinkle pomegranate seeds (or raspberries) and the candied zest over the top and garnish with mint. Serve with Date-Walnut Wontons.
Per serving :
2 g Fat;
0 g Sat;
0 g Mono;
1 mg Cholesterol;
51 g Carbohydrates;
4 g Protein;
6 g Fiber;
93 mg Sodium;
394 mg Potassium
3 Carbohydrate Serving
Exchanges: 1 starch, 1 fruit, 1 other carbohydrate
Tips & Notes
Make Ahead Tip: The candied zest (through Step 2) can be stored, covered, at room temperature for up to 2 days.