Grapefruit Compote in Rosemary Syrup
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
*think we added orange juice*
*might also add lemon, orange zest, brown sugar*
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.
Yield: 10 servings
Oxmoor House, JANUARY 1997 Christmas with Southern Living 1997
Blood Orange and Grapefruit Compote
1/4 cup sugar
2 tablespoons grenadine
1 tablespoon thin slices fresh ginger
4 cardamom pods, crushed
1 piece (2 in. long) vanilla bean
6 blood oranges (4 oz. each)
3 Ruby grapefruit (12 oz. each)
1. In a 1 1/2- to 2-quart pan over medium-low heat, stir sugar, grenadine, ginger, cardamom pods, vanilla bean, and 3/4 cup water until sugar is dissolved. Simmer, stirring occasionally, for 15 minutes. Remove from heat; let stand 30 minutes.
2. Meanwhile, using a sharp knife, cut off and discard ends from oranges and grapefruit. Carefully slice off peel and outer membrane, following the curve of the fruit. With your fingers or the knife, gently pry sections of fruit from inner membranes and place in a shallow bowl; discard membranes.
3. Pour syrup through a fine strainer into bowl with citrus segments; discard spices. Cover and chill for at least 1 hour or up to 1 day. Spoon fruit and syrup into compote glasses.
Yield: Makes 4 to 6 servings
NUTRITION PER SERVING
CALORIES 114(0.8% from fat); FAT 0.1g (sat 0.0g); PROTEIN 1.1g; CHOLESTEROL 0.0mg; SODIUM 0.3mg; FIBER 2.3g; CARBOHYDRATE 27g
Sunset, NOVEMBER 2003
2 comments:
March 7th 2009 Concoction
-To make syrup, combined:
- 1/4 sugar (probably needed more)
- 3/4 water
- 3 cardamon pods
- some ginger (china powder #1)
- some cinnamon (vietnamese cassia)
-Brought to a boil (over high heat 5-7 minutes)
-Transferred to glass container w/ lit to let cool
-Chilled in Fridge (1hr)
-Combined grapefruits with syrup & let sit over night.
Food Network has a version too - https://www.foodnetwork.com/recipes/food-network-kitchen/ruby-grapefruit-compote-recipe-1928035
INGREDIENTS
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
Directions
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.
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