Blood Orange-Lime Compote

4 blood or navel oranges

¾ cup sugar

Juice of 1 lime

Using a vegetable peeler, remove the zest of 1 orange (avoiding the bitter, white pith). Using a sharp knife, cut the strips of zest lengthwise into very thin strips. Set aside.

Using a sharp knife, cut the ends off of the oranges. Stand each orange on the cut end and using the knife, remove the skin and white pith. Over a small bowl to collect the juice, cut the oranges into segments, being careful to remove any seeds.

In a medium saucepan, combine the orange segments and juice, reserved zest, sugar and lime juice. Heat over medium-high until the mixture begins to boil. Reduce heat to maintain a fast simmer.

Cook until the oranges have broken down and the liquid is syrupy, about 45 minutes. The compote will thicken more as it cools. Serve warm or cold.

Makes 1 cup; about six servings.

Cook's notes: Try naval oranges or even red grapefruit instead of blood oranges. The syrupy sauce will keep for at least a week when refrigerated in an airtight container. Serve it warm or cold as a topping for blintzes, pancakes, ice cream or a dish of plain, Greek-style yogurt.