Let’s first make the compote.

Supreme the oranges, removing the segments without any pith. Discard the pith.

In a saucepan, combine, blood orange supremes, ginger, raisins, sugar and 1 tablespoon water.

Cook on medium high heat for 10 minutes until thickened and most of the liquid has evaporated.

Add pistachio. Stir to combine and leave to chill.

To make the beignet’s, sift flour, baking powder, salt, cinnamon and mace.

In a separate bowl, whisk egg yolks, sugar, lime zest, vanilla extract, butter, blood orange juice and ½ cup water. Whisk until thoroughly combined.

Add to dry ingredients and mix well.

In a separate bowl, beat egg whites until stiff peaks form.

Using a rubber spatula, fold in egg whites until thoroughly combined.

Heat enough oil for deep frying in a deep pan.

Place spoonfuls of batter into the hot oil. Cook until golden brown, flipping frequently so that it gets evenly browned.

Drain on paper towels.

Garnish with powdered sugar and chopped pistacchios (if desired).