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Cherry & Pink Grapefruit Compote

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Ingredients
  Pink grapefruit 5 Medium
  Sweet dark cherries 1 Pound, pitted
  Orange flavor liqueur 1⁄3 Cup (5.33 tbs)
  Sugar 2 Tablespoon
  Honey 1 1⁄2 Tablespoon
Directions

With a vegetable peeler, pare only golden part of peel from 1 grapefruit.
Cut peel into very thin, long slivers.
With a knife, cut and discard remaining peel and white membrane from each grapefruit.
Hold fruit over a bowl and cut parallel to membrane to release segments into bowl.
Squeeze juice from membrane into bowl; discard membrane.
Drain off juice and reserve.
To fruit, add cherries, 1/2 cup liqueur, and sugar to taste.
Mix gently.
If made ahead, cover and chill up until next day.
In a 1 1/2 to 2-quart pan, combine slivered peel and 1 cup water.
Bring to a boil over high heat; drain.
Repeat step.
To the peel, add reserved juice, remaining sugar, and honey.
Boil, uncovered, over high heat; stir often to prevent scorching.
Cook until the peel is translu cent and the syrup is reduced to about 2 tablespoons.
Stir in remaining liqueur; remove from heat.
If made ahead, cover and let stand up until next day.
Ladle fruit and juices into individual bowls and top equally with peel and syrup.

Recipe Summary

Method: 
Boiled

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