Recipe courtesy of Gourmet Magazine
Yield:
6 servings
Level:
Easy

Ingredients

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.

IDEAS YOU'LL LOVE

Orange Sweet Rolls

Recipe courtesy of Ree Drummond

Chocolate Orange Cake

Recipe courtesy of Trisha Yearwood

Mini Orange Chocolate Chunk Cake

Recipe courtesy of Ina Garten

Grilled Pork Tenderloin with Guava Glaze and Orange-Habanero Mojo

Recipe courtesy of Bobby Flay

Blood Orange and Grapefruit Juice

Recipe courtesy of Gourmet Magazine

Ruby Grapefruit Compote

Recipe courtesy of Food Network Kitchen

Orange-Scented Dutch Baby Pancake with Strawberry-Mint Compote and Blood Orange Maple Syrup

Recipe courtesy of Jordin Sparks

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking