Plain Greek yogurt, pistachios, and honeyfor serving
Preheat the broiler on your oven while you are segmenting your citrus. Brush a cookie sheet lightly with olive oil or cooking oil of choice.
Now it's time to supreme your citrus! For three cups, I used two large grapefruits, two oranges, and two blood oranges. Slice the ends off of each side of the citrus. Stand your fruit on one of the flat sides. Starting at the top, cut down the side of the citrus to the base, following the curve of the fruit. The goal is to remove the pith with as little of the flesh as possible. Once all the pith is removed, use a small knife to slice around the segments of the fruit. Remove the slices of citrus and discard the segments. Repeat with remaining fruit.
Place all of your citrus segments into a medium bowl. Add the remaining ingredients, and toss gently to coat. Spread evenly on the prepared cookie sheet.
Broil the fruit for 4-5 minutes, tossing once in the middle. Be gentle, or it will fall apart. Remove from the oven when the fruit juices are bubbly and the citrus is lightly charred.
Remove the citrus from the oven, and transfer to an airtight container. It can be served warm or cold. If you are not using it immediately, refrigerate until you're ready to use.
Any citrus will work for this recipe, but I like a variety of oranges, grapefruit, pomelos, and blood oranges if they're in season.You can try other spices like rosemary, cinnamon, or thyme as well.Reduce the honey or syrup by 1 Tbs. if you're serving this roasted citrus compote with savory meals.