Ruby Grapefruit Compote

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  • Level: Intermediate
  • Total: 18 min
  • Prep: 8 min
  • Cook: 10 min
  • Yield: 6 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. Pour the hot liquid over the citrus, add the grenadine or vermouth and stir to combine. Serve the citrus compote with biscotti.