Title: Blood Orange, Grapefruit, and Pomegranate Compote
Categories: New, Text, Import
Yield: 1 Servings

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

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.
Yield: 6 serving
Recipe By : COOKING LIVE SHOW #CL8753

Posted to MC-Recipe Digest V1 #279

Date: Tue, 5 Nov 1996 08:24:58 -0500

From: "Angele and Jon Freeman"

NOTES : (Recipes courtesy of Gourmet Magazine