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Orange and Date Compote with Pistachios

Orange and Date Compote with Pistachios

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Serves: 4
Cook time: 5 minutes

INGREDIENTS

  • 1/2 cup water
  • 1 tablespoon honey or date syrup
  • 4 cardamom pods, crushed
  • 4 blood oranges or other sweet oranges
  • 4 dates, pitted and julienned
  • Orange-flower water (optional)
  • 2 tablespoons toasted shelled pistachios, coarsely chopped

DIRECTIONS

  1. Bring the water, honey, and cardamom pods to a boil in a small saucepan. Simmer for 10 minutes, remove from heat and allow to infuse while you prepare the oranges.
  2. Remove a few strips of peel from the oranges with a vegetable peeler and cut into thin strips. Place in a small saucepan with about 1 cup of water and bring to a boil; drain and set aside. With a sharp knife, cut away the remaining peel and pith of the oranges. Cut the oranges across into round slices about 1/3-inch thick. Arrange in four shallow bowls and scatter the dates on top.
  3. Strain the syrup through a fine sieve and add a few drops of orange-flower water, if desired Spoon over the oranges and garnish with the orange peel strips and pistachios.