RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Dessert: Oranges with Ginger - pareve
If you like ginger, you'll like this pareve dessert. In THE SEPHARDIC KITCHEN, Rabbi Sternberg calls uncooked fruits marinated in flavored sugar syrup "Macedonia." Based on both my Polish and Russian grandmothers' cooking, I have always thought of compote as a dish of cooked mixed fruits. But Sternberg confuses me by saying that "composto" -- the Sephardic for compote -- can be either cooked or uncooked using either single fruits or mixed fruits. Okay. How is an uncooked, single fruit composto different from a Macedonia? Karen Selwyn * * * * * * Oranges with Ginger 10 navel oranges 1 1/3 cups KLP dry white wine 1 (10 oz.) jar preserved ginger in syrup, undrained 1 cup fresh orange juice 2 tablespoons fresh lemon juice 1 1/2 tablespoons superfine sugar 1/4 cup candied ginger, finely diced Using a zester utensil, remove the colored part of the peel from two oranges. Wrap zest in foil or plastic wrap tightly and refrigerate. Fully peel all oranges including the two which have been zested. Take care to remove all the white membrane. Slice thinly. Transfer oranges to a bowl. Combine wine preserved ginger, ginger syrup, orange juice, lemon juice and sugar in the bowl of a food processor. Using the blade, process mistuxe using on/off pulses until the ginger is finely chopped. Pour syrup over orange slices and toss gently. Cover and refrigerate for at least 4 hours and up to 24 hours. Gently toss marinating orange slices once or twice, taking care to leave slices intact. To serve, place a few orange slices on a plate. Baste with wine-ginger mixture. Sprinkle with orange peel zest and some diced candied ginger. Note: If you're really talented, use a thin knife to remove the colored part of the peel and cut this into the thinnest possible julienne. I use a zester with no apologies and good results. Whichever technique you use, avoid the white part of the peel which is bitter.
