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Orange and Red Pepper Compote Side Dishes Creative and Simple Deirdre Davis Yield: 6 servings 1 cup orange juice 1 cup dry white wine 2 Tbsp. balsamic or white wine vinegar 6 shallots, coarsely chopped a few basil stems, plus ¼ cup chopped fresh basil 4 navel oranges 2 large sweet red peppers 2 Tbsp. olive oil salt freshly ground pepper Place the orange juice, wine, vinegar, shallots and basil stems in a small nonreactive saucepan. Remove 2 strips of orange zest, each about 3 inches long, from the oranges with a vegetable peeler and add to the saucepan. Bring to a boil over high heat, reduce the heat to medium and simmer until the liquid has been reduced to 1 cup, about 15 minutes. While the sauce reduces, peel the oranges, removing all the white pith. Cut the oranges into ¼-inch-thick slices and arrange on a deep plate or in a wide bowl. Scatter the chopped basil over the oranges. When the sauce has reduced, strain it over the oranges and basil. Set the compote aside. Core, seed and quarter the peppers. Cut each quarter crosswise into ½-inch-wide strips. Heat the oil in a medium skillet over medium-high heat and add the peppers. Season with salt and pepper and toss well. Cook the peppers for 5 minutes, stirring frequently, until slightly softened, then add to the orange-basil compote. Gently stir to combine the mixture. The orange slices will break up; that is fine. Let the compote cool to room temperature and serve. The compote may also be served chilled. |
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