Blood Orange Compote With Star Anise

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READY IN: 2hrs 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set aside the zest from 6 oranges.
  • 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.
  • 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).
  • 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.
  • To serve, julienne the remaining zest & sprinkl it over the top of the oranges.
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