Fennel with Cara Cara & Blood Oranges & Figs
Here's a side dish that is so delicious, you might want to double it to make sure there are enough for leftovers. For vegans, it's an easy switch to vegetable stock for an upscale entree perfect with rice or couscous.
- 1 Cara Cara orange
- 1 Moro blood orange
- 1 large fennel bulb about 2 pounds
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- 3 cloves garlic crushed
- 2 teaspoons fresh basil chopped
- 1/2 teaspoon salt
- 1/2 cup chicken stock
- 1/2 cup white wine
- 10 dried Mission figs roughly chopped
- Freshly ground black pepper to taste
- Zest the oranges, and reserve the peel.
- Using a sharp knife, peel away any leftover white pith that you can. Cut in between the membranes to release the flesh over a bowl, so you can catch any juices that drip out. Set the juice aside for now.
- Cut the fennel into wedges about 1-inch thick.
- Heat the butter and garlic in a large skiller over a medium setting. Saute for 2-3 minutes until the garlic is fragrant. Add the citrus zest and basil.
- Add the honey, and stir to blend. Cook until the honey has melted into the butter.
- Add the fennel and salt to the pan and saute for about 7 to 10 minutes, until browned.
- Add the stock, wine, and any citrus juice that you've reserved.
- Reduce the heat to a low setting, and allow the mixture to simmer for about 15 minutes. The liquid should have just about evaporated.
- If necessary, add another 1/4 cup or so of water to continue simmering until the fennel is very tender, about 20 to 25 minutes in total. Turn occasionally.
- When it's done, arrange the fennel on a platter and top with the citrus and figs.
- Sprinkle with black pepper and serve.
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