Four Fruit Compote
|Seedless grapes||1⁄2 Pound|
|Water||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Teaspoon|
|Concentrated acesulfame k||75 Gram (Three 25 Gram Packet)|
Cut the orange into segments, remove the membrane, and put the segments into a large bowl.
Cut the cantaloupe into wedges about 2 inches (5 cm) wide.
Remove the seeds and skin.
Cut the wedges into large cubes.
Add the cubes and the stemmed grapes to the oranges.
Cut the pears into quarters, remove the cores, then cut the pears into large cubes.
Sprinkle them with lemon juice and add them to the fruit mixture.
Mix together the water, lemon juice, acesulfame-K, and mace.
Add the rum, if desired.
Cover; refrigerate for an hour or more before serving.