Blood Orange, Grapefruit, and Pomegranate Compote
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 1/2 cups Dry white wine
1/4 cup Dry Sherry
1/4 cup Honey
1/2 cup Firmly packed light brown sugar
6 Pink grapefruits
3 Blood oranges or 1 1/2 navel oranges
1 Pomegranate

Preparation

1 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. 2 Cut peel and pith from grapefruits and oranges and cut fruit into sections, discarding membranes. Halve pomegranate and squeeze gently to yield seeds 3 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. 4 Yield: 6 serving