Gastronomixs

Orange compote

This recipe uses all the parts of an orange, including the peel (of which only the white bitter pith is removed).

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Orange compote

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Ingredients

1

kg

washed oranges

100

g

butter

300

g

sugar

300

g

orange juice

Preparation method

  • Use a cocktail stick to prick holes in the oranges in various places.
  • Boil the oranges whole in water for one hour.
  • Pour off the water after an hour and cut the oranges into quarters.
  • Remove the white core and cut the rest into large pieces.
  • Leave the orange pieces to gently stew with the other ingredients for half an hour.
  • Finely blend in a food processor or mincer. 

Serving suggestions

  • As a filling for cakes.
  • Served in a dessert with almond, yoghurt, and mango components.
  • Served in a dessert with strawberry, rhubarb, and rosemary components.

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