Ruby red and cinnamon spiced, this blood orange compote is a beautiful and intensely flavored sauce perfect for spooning over creamy mascarpone mousse.
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Cinnamon Spiced Blood Orange Compote with Mascarpone Mousse

Ruby red and cinnamon spiced, this blood orange compote is a beautiful and intensely flavored sauce perfect for spooning over creamy mascarpone mousse.
Course Dessert
Cuisine Italian
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6
Calories 300kcal
Author Just a Little Bit of Bacon

Ingredients

Blood Orange Compote

  • 4 medium blood oranges
  • 1 tbsp granulated sugar
  • 1 tbsp honey
  • 1 tbsp orange liqueur, such as Grand Marnier
  • 1/4 tsp ground cinnamon
  • dash of ground cloves
  • 1/2 tsp vanilla

Mascarpone Mousse

  • 8 oz mascarpone
  • 8 oz ricotta, whole milk or part skim
  • 3 tbsp lemon curd
  • 1 1/2 tbsp lemon juice
  • 4 oz heavy cream
  • 1 tbsp powdered sugar

Instructions

Blood Orange Compote

  • Slice the peels off the blood oranges. Then carefully slip the knife down the side of each section, right along the membranes. You want pieces of orange with no membranes on them. Transfer the orange slices to a bowl and pour the collected juice into a measuring cup. Then, take the discarded membranes of the oranges and squeeze them into the measuring cup. Once you have all the juice, add water to fill to the 3/4 cup measure.
  • In a medium pot or saucier, bring the juice and water, sugar, honey, orange liqueur, cinnamon, and cloves to a boil over high heat. Lower the heat to medium-low and let simmer for 9-10 minutes, or until thick and syrupy. Remove the pan from the heat and add the vanilla. Let cool.
  • Once the syrup has cooled, add in the orange sections.

Mascarpone Mousse

  • Put mascarpone and ricotta in the bowl of a food processor and process until smooth, about 2 minutes, scraping down the sides as needed. Transfer the mascarpone mixture to a bowl. Mix in the lemon curd and lemon juice.
  • In a medium bowl, beat cream on medium until it's foamy, about 1 minute. Then add the powdered sugar, increase the speed to high, and continue beating until it holds stiff peaks. Fold the whipped cream into the mascarpone mixture until combined.
  • Refrigerate the mascarpone mousse until needed. The mousse is best eaten within one day of making it.

Notes

  • Cutting the orange sections out of the membranes is slow going but completely worth it in the final product. I'm moderately quick about it and it takes me 15-20 minutes to get through 4 oranges, but I love how the orange slices melt in my mouth when I'm eating the compote.
  • In fact, even with the extra time, you will not go wrong by doubling the compote. It is that good.
  • Feel free to make the compote on its own and have it over ice cream, pancakes, sponge cake or simply by itself.
  • The compote keeps for up to two days in the fridge. Unless you eat it first.
 

Nutrition

Calories: 300kcal