Mother Earth Living

Spice Up Your Life: Oranges with Dried Fruit Compote

The bright colors and flavors of fresh and dried fruits make a perfect, sweet ending to your repast.
By Susan Belsinger
January/February 2004

Tart, sweet and salty, this easy fruit salad makes a satisfying, healthy dessert.
Photo By Joe Coca


Content Tools

Related Content

Girl's Night In: Coriander Fruit Dip

On the lookout for healthy snack food options, I discovered this quick and easy recipe.

Fresh Berries Recipe: Red, White and Blueberry Shortcakes

July is National Berry Month! Kick off the start of this month—and celebrate our nation's independen...

Make Strawberry and Lavender Soup

Try this rich fruit soup with strawberry and lavender lavender from The Garden Bistro in Eureka Spri...

Get Kids to Eat Their Colors!

Red apples, orange carrots, green kale, purple eggplant—eating colorful foods is good for little gro...

Oranges with Dried Fruit Compote
Serves 6 

This fruity dessert is light, yet sweet and satisfying. It balances tart, sweet, and herbal flavors with the salty crunch of nuts. Navel oranges have the convenience of being seedless, but temples, tangelos, tangerines, or clementines are available and very good at this time of year.

1 cup fresh-squeezed or not-from-concentrate orange juice
1/2 cup pitted dates, sliced crosswise
1/3 cup prunes, chopped
1 teaspoon orange-flower water
1/2 teaspoon rosewater (optional)
20 fennel or anise seeds, bruised (slightly pounded to release the essential oil)
6 oranges
1/4 cup shelled pistachios

1. Pour the orange juice into a large measuring cup, or a jar with a lid. Add the chopped dates and prunes, orange-flower and rosewater (available at gourmet and health food stores, Middle Eastern groceries, and confectionary stores), and the bruised fennel or anise seeds. Stir the ingredients with a fork or put the lid on the jar and shake well to combine ingredients. Let the sauce stand at cool room temperature while you prepare the fruit. The sauce can be made a day or two in advance and refrigerated.

2. Peel the oranges and halve them lengthwise. Cut them crosswise into slices. Arrange in a shallow bowl or deep platter.

3. Pour the sauce over the arranged fruit and let stand for at least 20 to 30 minutes before serving. Sprinkle pistachios over the fruit just before serving








Post a comment below.

 








Subscribe today and save 50%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.