Photo: Iain Bagwell; Styling: Buffy Hargett Miller
1/2 cup honey
1 (3-inch) cinnamon stick
1 bay leaf
1 teaspoon black peppercorns*
1/4 teaspoon dried crushed red pepper
4 whole cloves
3 medium-size oranges
3 mandarin oranges
2 Ruby Red grapefruit
6 kumquats (optional)
1 (4.4-oz.) package fresh pomegranate seeds
Toppings: extra virgin olive oil, fresh mint leaves, sea salt
How to Make It
Bring first 6 ingredients and 1/2 cup water to a boil over medium-high heat. Boil, stirring often, 1 minute. Remove from heat, and let stand 30 minutes.
Meanwhile, peel oranges, next 3 ingredients, and, if desired, kumquats. Cut away bitter white pith. Cut each fruit into thin rounds. Arrange on a serving platter, and sprinkle with pomegranate seeds.
Pour honey mixture through a fine wire-mesh strainer, discarding solids. Drizzle fruit with desired amount of spiced honey; reserve remaining for another use (such as flavoring iced tea). Top with a drizzle of olive oil, a handful of mint leaves, and sea salt.
*Pink or red peppercorns may be substituted.
Note: Salad may be made up to a day ahead. Prepare as directed; cover and chill up to 24 hours.
Oh dear, I so wanted this to be good. However, it just didn't turn out the way I expected. Perhaps, I just don't have a discerning enough palate, but the limes were way too sour and the grapefruit too bitter. I did like the spiced honey. Next time I'll try with just the oranges and pomegranates.
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