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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove rind from 2 oranges using a vegetable peeler (avoid the white pith of the rind). Cut orange rind into 1-inch strips to equal 3 tablespoons. Repeat procedure with 1 grapefruit.

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  • Peel and section all oranges and grapefruit over a large bowl; squeeze membranes to extract juice, reserving 1/4 cup juice. Set orange and grapefruit sections aside, and discard membranes.

  • Combine rind strips, water, and sugar in a small saucepan, and bring to a boil. Cover, reduce heat, and simmer 2 minutes. Stir in reserved citrus juice, and simmer, uncovered, 10 minutes or until slightly thickened. Remove from heat; stir in liqueur and grenadine. Pour mixture into a small bowl; cover and chill 30 minutes.

  • Arrange 3/4 cup orange and grapefruit sections on each of 4 salad plates, and spoon 1/4 cup juice mixture over each compote.

Nutrition Facts

164 calories; calories from fat 2%; fat 0.3g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 1.7g; carbohydrates 37.6g; fiber 4g; cholesterol 0mg; iron 0.2mg; sodium 1mg; calcium 48mg.
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