by Heather Schmitt-Gonzalez / Thursday, June 23, 2011
50 Women Game-Changers (in Food): #2 Alice Waters: Strawberry-Orange Compote
worth further exploration: Edible Schoolyard: A Universal Idea, Alice Waters and Chez Panisse
slightly adapted from Chez Panisse Fruit by Alice Waters
2 small (~10 oz.) naval oranges
½ c. + 2 Tbs. superfine sugar
1 c. water
1 pint (~2 c.) strawberries
Remove most of the zest from one of the oranges with a citrus zester (the type with the tiny holes) in long, thin strips. Put ½ c. of sugar and the water into a small saucepan and bring to a boil. Add the strips of zest, reduce heat, and simmer for 20-30 minutes, or until peel is tender and syrup and reduced and thickened a bit. Let cool.
Serve compote with some of the candied orange peel on top and then drizzle with a bit of the thickened syrup.
My absolute favorite way to eat this is to spoon it over some plain Greek yogurt...the combination of the thick, tangy yogurt against the sweet fruit and syrup is luxurious!
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.