Blood Orange Compote With Star Anise

Trnquilit's Note:

From San Francisco Chronicle & SFGate.com. "One of my neighbors in Provence introduced me to this simple little dessert, which makes a light conclusion to a hearty winter meal. Serve the compote with biscotti or other cookies for dipping."

• Total Time: 2 hrs 10 mins
• Prep Time: 1 hrs
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 8

• 8 blood oranges
• 1 cup water
• 1 cup sugar
• 3 pieces star anise
• ¼ cup creme de cassis (optional)

Directions:

1. Set aside the zest from 6 oranges.
2. Peel & remove the white pith from all oranges; remove the seeds & cut the oranges into generous 1/4" thick slices. Arrange them in layers in a shallow serving bowl.
3. In a heavy-bottomed saucepan over medium heat, combine the water & sugar; heat & stir often until the sugar dissolves, about 5 minute Add zest of about 5 1/2 oranges (reserving the remaining for garnish) & star anise; reduce the heat to low & simmer, uncovered, until thick syrup has formed & the flavors have blended, about 1 hours (If not using creme de cassis, cook syrum about 45 min until thin).
4. Remove the pan from the heat & discard the zest; stir in the creme de cassis. Pour the hot syrup over the oranges; cover & let stand at room temperature at least 1 hr & up to 12. If serving later, cover & refrigerate.
5. To serve, julienne the remaining zest & sprinkl it over the top of the oranges.