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Oxmoor House Photo by: Oxmoor House

Grapefruit Compote in Rosemary Syrup

Top fresh grapefruit sections with rosemary-infused syrup that makes a perfect flavor partner for the tangy citrus fruit.

Oxmoor House JANUARY 1997

  • Yield: 10 servings

Ingredients

  • 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

Preparation

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.

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Grapefruit Compote in Rosemary Syrup recipe

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