I love this time of year when my kitchen is brightened by piles of citrus. Meals take on an experimental air as I find new ways to relish these oranges, grapefruits, citrons, and kumquats. So, naturally, when my mom mentioned having "no fruit" to eat with our morning yogurt, I had to come up with a citrus solution.
By themselves, oranges and grapefruits may be too acidic to pair with plain yogurt. Steep them in honey, however, and it's a different story. In this compote with honey, cardamom, and ginger, the citrus fruits are sweetened and softened just enough that they turn into a gorgeous topping for a healthy breakfast of yogurt or oatmeal. (On a fancier occasion, one might serve the compote with French toast or olive oil cake.)
To make this version of the compote, I used a combination of sweet red grapefruit, oranges, and mandarin oranges. A medley of citrus is prettier and more complex, but if all you have are oranges, the compote won't suffer. If slicing citrus supremes is too fussy for your weekday morning, no worries. The compote is even better after marinating for awhile, so you can make it the night before, or even a couple days in advance, and then spoon it over your breakfast. Or simply peel the citrus and chop up the segments for a more "rustic" version.
Makes about 3 cups
2 grapefruits, 2 oranges, and 4 mandarin oranges, or other mix of citrus fruits to make about 3 cups of total fruit segments A few strips of orange zest or curls 2-3 tablespoons honey, depending on taste 1 cardamom pod, lightly crushed 1-inch piece of ginger, peeled and thinly sliced Yogurt, oatmeal, or other breakfast food, to serve
Peel and separate the citrus, or supreme into segments, reserving the juice. Place the citrus segments in a heat-proof bowl.
In a small saucepan, mix 1/2 cup of the reserved citrus juice (top off with water if necessary) with the zest, honey, cardamom, and ginger. Bring to a boil, reduce heat, and simmer for 5 minutes.
Strain the syrup, drizzle it over the citrus segments, and gently stir to combine. Cover and refrigerate the citrus for at least an hour and up to 3 days.
Serve chilled or at room temperature with yogurt, oatmeal, or other breakfast.