ORANGE COMPOTE

Orange Compote

Ingredients Total weight: ~ 189 g 100%

• Orange segments 125 g 66%

• Pectin NH 1.7 g <1%
• Sugar 37 g 20%
• Orange liqueur 12 g 6%
• Lemon juice 5g 3%
• Zest of 2 oranges 8g 4%

1. Zest the oranges using a fine zester. Try not to add the white part.

2. Take a citrus fruit and cut off the sides until the pulp opens.
Then cut off the peel on the sides so that the pulp is exposed
and there is no white pith anywhere. Using а sharp knife, make cuts
along where the citrus fruit is divided into slices and remove
the segments. Transfer them into a saucepan.

3. In a separate container, mix the sugar with pectin NH and add

to the orange segments.

4. Put the saucepan over medium heat and cook the compote
to 104 °C / 219 °F. Its doneness can be determined by a drop
technique. If a drop of compote sets on a cold surface and forms
a soft sphere, the compote is ready.

5. To balance the taste and activate the pectin, add lemon juice
to the hot orange compote. Alcohol can also be added at this
stage. If desired, the alcohol can be simply replaced with orange
segments in the same amount.

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