Ruby grapefruit compote

  • Preparation Time8 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyMedium
120ml water
60ml honey
Zest from 1/4 grapefruit, peeled in large strips, pith removed
Zest from 1/4 orange, peeled in large strips, pith removed
1cm fresh ginger root, smashed
1 (7cm) piece cinnamon stick
2 to 3 allspice berries
2 large red grapefruits
2 navel oranges
1 tbsp grenadine or sweet vermouth
Serving suggestion: 6 almond biscotti

1) Combine the water, honey, zests, ginger, cinnamon, and allspice berries in a heavy saucepan and bring to a boil. Cover, reduce heat, and simmer, until cinnamon is unfurled and mixture is aromatic, about 10 minutes. Strain.

2) Meanwhile, cut peel and white pith off the grapefruits and oranges with a serrated knife. With a sharp paring knife, cut between the membranes, catching any juices in a bowl, to release segments. Add the juices to the honey-spice mixture. Put the fruit segments in a bowl.

3) Pour the hot liquid over the citrus, add the grenadine or vermouth and stir to combine. Serve the citrus compote with biscotti.

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