Sticky Orange Compote

Yummy and citrusy compote using fresh seasonal fruit. Its vibrant amber colour and combination of sweet and zingy flavour, makes for a great topping on various winter puddings and desserts. It’s also a great substitute for honey at breakfast time. Try some breakfast muesli, plain yoghurt and fresh seasonal fruit drizzled with this tasty compote. Equally great served as a spread on warm toast. Another quick and easy recipe!

Cooks: 20 minutes   Serves: 1 cup   Level: Easy

Ingredients

• 250ml (1 cup) sugar
• 15ml (1 tablespoon) orange zest
• 2 oranges, peeled and sliced
• 45ml (3 tablespoons) cold water
• Pinch of salt

Method

1. Combine all the ingredients in a medium-sized saucepan on high heat.
2. Bring to a boil, then reduce the heat and bring to a simmer.
3. Stir occasionally and cook until the fruit has collapsed and the liquid has become syrupy and amber in colour, about 15 minutes.
4. Turn down the heat and leave the compote to cool to room temperature.
5. Store in the refrigerator in an airtight container once cooled.

Serve

• as a topping on Pancakes or Mauricia’s Baked Orange Pudding; delicious served topped over breakfast muesli and plain yoghurt or spread over toast

Useful Tips

1. I used seedless and juicy navel oranges but you can use an orange variety of your choice.
2. Add more orange zest if you prefer a slightly bitter, almost marmalade-like flavour. Use 30ml (2 tablespoons) of zest instead.
3. When using it as a topping over Mauricia’s Baked Orange Pudding, I usually add less sugar and more water for a less sweet and a more saucy effect. I also add the left over orange flesh used when making the pudding. Play around with the quantities to suite your taste.
4. The flavour intensifies and improves with time, so try and make it a few hours or a day before using.

Bon appétit 

Author: Mauricia Jordaan

Photographer: Mauricia Jordaan