Blood orange, grapefruit, and pomegranate compote
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Dry white wine |
| ¼ | cup | Dry Sherry |
| ¼ | cup | Honey |
| ½ | cup | Firmly packed light brown sugar |
| 6 | Pink grapefruits | |
| 3 | Blood oranges or 1 1/2 navel oranges | |
| 1 | Pomegranate | |
Directions
In a saucepan bring white wine, Sherry, honey, and sugar to a boil, stirring until sugar is dissolved. Transfer syrup to a heatproof bowl and chill until cold.
Cut peel and pith from grapefruits and oranges and cut fruit into sections, discarding membranes. Halve pomegranate and squeeze gently to yield seeds with juice. Divide citrus sections, pomegranate seeds and juice, and wine syrup among 6 dessert bowls and chill, covered, at least 15 minutes and up to 1 hour. Stir compote before serving.
Yield: 6 serving
Recipe By : COOKING LIVE SHOW #CL8753 Posted to MC-Recipe Digest V1 #279 Date: Tue, 5 Nov 1996 08:24:58 -0500 From: "Angele and Jon Freeman" <jfreeman@...> NOTES : (Recipes courtesy of Gourmet Magazine