Citrus Compote with Caramel Syrup

(from Lucianolinda’s recipe box)

Source: Relish Mag.

Serves 6 people

Categories: Fruit Dessert

Ingredients

  • 3/4 cup sugar
  • 3/4 cup cold water, divided
  • 3/4 cup light corn syrup
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground cloves
  • 5 large navel oranges, peeled and sectioned *
  • 4 pink grapefruit, peeled and sectioned *
  • Garnishes: cinnamon sticks, orange rind curls

Directions

  1. Cook sugar, 1/4 cup cold water, and corn syrup in a small heavy saucepan over medium heat, stirring constantly, 30 minutes or until mixture is caramel colored. Remove from heat.
  2. Add remaining 1/2 cup water. (sugar mixture will clump but will dissolve when heated.) Bring to a boil. Boil, stirring constantly, 5 minutes or until smooth. Stir in ground cinnamon and cloves.
  3. Pour over orange and grapefruit sections. Garnish with orange curls and cinnamon, if desired, and serve warm.
    • 3 1/2 cups jarred orange sections, drained and 5 cups jarred grapefruit sections, drained may be substituted for fresh fruit.

  5. Note: caramel syrup can be made ahead of time and chilled. Reheat in a saucepan before serving.

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