This dessert is light and not too sweet, so it’s the perfect finishing note to a big meal. When blood oranges are in season, substitute them for half the oranges.
- 8 oranges
- 1 cm piece ginger, peeled
- 165 g (¾ cup) white sugar
- 250 ml (1 cup) dry white wine
- 1 cinnamon quill
- 3 cloves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Peel 4 wide strips of zest from 1 orange, making sure there is no white pith, and reserve. Peel pith from that orange and peel skin and pith from remaining oranges. Segment oranges, being sure to catch the juices and place in a bowl.
Cut ginger in half and bruise. Heat ginger, remaining ingredients and reserved orange zest in a saucepan over low heat until sugar is dissolved. Bring to the boil and cook over high heat for 10 minutes or until syrup has reduced by half and is slightly thickened.
Strain syrup into a bowl, reserving cinnamon quill, and pour over oranges.Cover and refrigerate for at least 2 hours or until chilled. Top with cinnamon quill to serve. Orange compote will keep in an airtight container in the fridge for up to 1 week.
Photography by Alan Benson.
As seen in Feast magazine, November 2011, Issue 3.