If tree-ripened stone fruits are synonymous with summer, then citrus is a winter celebration. Here's a healthy, quick-to-prepare dessert that combines a variety of colorful citrus fruits in a warm, aromatic sauce. For an attractive presentation, carefully section the fruits, or slice them crosswise into thin circles. A combination of segments and slices is also pretty. Save any juices released during the preparation of the fruits for the sauce. If you want to jazz up the medley, consider garnishing with chopped candied citrus peel, toasted coconut, or slivers of crystallized ginger.
|1||pink or red grapefruit (peeled and cut into sections or slices)|
|1||navel orange (peeled and cut into sections or slices)|
|12||kumquats (washed and thinly sliced crosswise)|
|2||tangerines (peeled and cut into sections or slices)|
|1||blood orange (peeled and cut into sections or slices)|
|1 cup||fresh orange or grapefruit juice|
|1 tablespoon||honey (to taste)|
|1||vanilla bean (split lengthwise)|
|1||star anise pod (broken in half)|
Have all the citrus fruits at room temperature. Save any juices that are released during the segmenting process and place these in a small saucepan with the orange juice, 1/4 cup water, honey, vanilla bean, and star anise. Bring the mixture to a slow simmer over low heat, stirring occasionally to dissolve the honey. Simmer gently for 5 to 8 minutes, then remove the pan from the heat, cover, and let sit for 15 minutes.
Remove the star anise and discard. Remove the vanilla bean and scrape the seeds from the pod into the sauce. Wash and rinse the bean, then let it dry and save it for another use. Gently reheat the sauce just before you are ready to serve the dessert.
Arrange a selection of citrus segments (or slices) in each of 4 warm, shallow bowls. Pour some of the warm sauce into each bowl and serve immediately.