Citrus with Orange Caramel

• 8 citrus fruits for the compote (see headnote)
• 1/3 cup organic sugar
• 1/2 cup fresh orange juice, preferably blood orange
• 1 short cinnamon stick
• 1 clove
• A few drops orange-flower water
• Pomegranate seeds and/or fresh mint sprigs for garnish

1. Remove a wide band of the zest from 1 orange and slice into thin strips.
2. Boil for 1 minute, then drain and set aside.
3. Peel the rest of the fruits (see Notes), cut them into rounds, and put them in a bowl.
4. Melt the sugar over medium heat in a light-colored skillet, stirring often until it turns a rich but not too dark caramel color.
5. Standing back from the pan, pour in the juice.
6. It will bubble ferociously, and the caramel will clench into a knot, but dont worry.
7. Add the reserved orange zest, cinnamon stick, and clove.
8. Continue cooking and after about 5 minutes the caramel will have dissolved.
9. Add the orange-flower water, slide in the fruits and swish them around, then pour the fruits and sauce into a bowl.
10. Serve chilled or at room temperature, garnished with a handful of pomegranate seeds and/or sprigs of mint.

sugar, orange juice, cinnamon, clove, orangeflower, mint sprigs

Taken from www.cookstr.com/recipes/citrus-with-orange-caramel (may not work)