Try the compote on pound cake, too.
Recipe information
Yield
Serves 4
Ingredients
2 1/2 pounds blood oranges
1 cup water
3/4 cup sugar
1 tablespoon fresh lemon juice
1/2 vanilla bean, split lengthwise
1 tablespoon brandy
1 quart vanilla ice cream
Preparation
Cut peel and white pith from blood oranges. Working over bowl to catch juices, cut between membranes to re-lease orange segments into bowl. Combine 1 cup water, 3/4 cup sugar and 1 tablespoon fresh lemon juice in medium saucepan. Scrape in seeds from vanilla bean; add vanilla bean. Bring to boil. Reduce heat; simmer until liquid is syrupy, about 8 minutes. Stir in brandy and orange segments and any accumulated juices. Refrigerate until cold. Discard vanilla bean. Scoop vanilla ice cream into bowls. Spoon blood orange compote over and serve.
