Grapefruit Compote in Rosemary Syrup

Oxmoor House
Grapefruit Compote in Rosemary SyrupRecipe
Oxmoor House
Top fresh grapefruit sections with rosemary-infused syrup that makes a perfect flavor partner for the tangy citrus fruit.
10 servings


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1 cup sugar
1/2 cup water
3 tablespoons honey
3 sprigs fresh rosemary
6 large grapefruit
1/2 cup maraschino cherries with stems
Garnish: additional fresh rosemary sprigs


Combine first 4 ingredients in a saucepan. Bring to a boil over medium heat. Boil 5 minutes. Remove from heat, and let cool completely. Remove and discard rosemary.

Peel and section grapefruit over a serving bowl to catch juice. Add grapefruit to bowl. Pour rosemary syrup over fruit in bowl. Add cherries. Cover and chill until ready to serve. Garnish, if desired.

Created date

October 2003