Champagne Citrus Compote
Source: Becky Courchesne, Frog Hollow Bakery.
This is a very simple recipe showing off the best citrus that the winter farmers market has to offer. We make a smaller version of this in the morning for breakfast, omitting the sugar and the champagne. You can serve this compote for dessert by itself, with cookies, ice cream, pound cake or almond torte. All you need for this is a bowl and a good, sharp knife.
Serves 6 to 8
8-10 pieces of citrus; grapefruit, oranges, blood oranges, etc.
½ cup sugar
¼ cup juice from assorted citrus
1 cup champagne or Prosecco
- Peel and section citrus by first cutting off both ends. Then with a sharp knife remove the peel, being careful to remove all the pith but not cutting off too much fruit. Holding the fruit in your hand over your serving bowl, slice into one section along the membrane. Upon reaching the center of the fruit, using the sharp edge of the knife, push the section out into your bowl. When you have removed all the sections, squeeze the juice over the sections in your bowl.
- After all the fruit has been sectioned and the juice squeezed from it, remove ¼ cup of the juice and in a small saucepan stir together the sugar and the juice. Cook over medium heat just until the sugar has dissolved. Let cool, and then gently stir into your compote without breaking down the sections. Then add the champagne or prosecco (you can add more than 1 cup if you like!). Serve in glass bowls with cookies.