Ingredients
- 1/2 cup water
- 1/4 cup honey
- Zest from 1/4 grapefruit, peeled in large strips, pith removed
- Zest from 1/4 orange, peeled in large strips, pith removed
- 1/2-inch piece fresh ginger root, smashed
- 1 (3-inch) piece cinnamon stick
- 2 to 3 allspice berries
- 2 large red grapefruits
- 2 navel oranges
- 1 tablespoon grenadine or sweet vermouth
- Serving suggestion: 6 almond biscotti
Directions
Combine the water, honey, zests, ginger, cinnamon, and allspice berries in a heavy saucepan and bring to a boil. Cover, reduce heat, and simmer, until cinnamon is unfurled and mixture is aromatic, about 10 minutes. Strain.
Meanwhile, cut peel and white pith off the grapefruits and oranges with a serrated knife. With a sharp paring knife, cut between the membranes, catching any juices in a bowl, to release segments. Add the juices to the honey-spice mixture. Put the fruit segments in a bowl.
Pour the hot liquid over the citrus, add the grenadine or vermouth and stir to combine. Serve the citrus compote with biscotti.
Copyright 2005 Television Food Network, G.P. All rights reserved.
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