Fennel with Cara Cara & Blood Oranges & Figs
- 1 Cara Cara orange
- 1 Moro blood orange
- 1 large fennel bulbs 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.