Blood Orange Compote with Vanilla Ice Cream |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Try the compote on pound cake, too. Ingredients:
2 1/2 pounds blood oranges |
1 cup water |
3/4 cup sugar |
1 tablespoon fresh lemon juice |
1/2 vanilla bean, split lengthwise |
1 tablespoon brandy |
1 quart vanilla ice cream |
Directions:
1. Cut peel and white pith from blood oranges. Working over bowl to catch juices, cut between membranes to re-lease orange segments into bowl. Combine 1 cup water, 3/4 cup sugar and 1 tablespoon fresh lemon juice in medium saucepan. Scrape in seeds from vanilla bean; add vanilla bean. Bring to boil. Reduce heat; simmer until liquid is syrupy, about 8 minutes. Stir in brandy and orange segments and any accumulated juices. Refrigerate until cold. Discard vanilla bean. Scoop vanilla ice cream into bowls. Spoon blood orange compote over and serve.
|
|