Info
- Course: Dessert
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 18 Times
Can be made ahead of time.
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Compote of Red and White Grapefruit with Cointreau
Cookbook
Grapefruits are one of the classic fruits of winter. When gently poached in a syrup and flavored with a little Cointreau, they can be a refreshing and unusual beginning to a holiday meal. If you prefer a breakfast version, simply omit the Cointreau.
Yield : Serves 5 to 6
Ingredients
- 2 red grapefruits
- 1 white grapefruit
- 1½ cups water
- ½ cup granulated sugar
- 2 tablespoons Cointreau
- 5 to 6 sprigs of mint
Directions
Peel and segment the grapefruits with a knife. Remove the seeds and the white pith. In a saucepan, combine the water, sugar, and about half the peel from one of the red grapefruits. Bring to a boil over medium-high heat, stirring to dissolve the sugar.
Add the grapefruit, reduce heat to low, and simmer for 25 minutes, or until the segments have softened but still hold their shape.
Remove from the heat and discard the peel. Stir in the Cointreau, then let the grapefruit segments cool to room temperature in their syrup.
Cover and refrigerate for 24 hours. Divide among dessert bowls, garnish each with a mint sprig, and serve.
© 2006 Jennifer Barry Design
Note from Cookstr's Editors
Nutritional information is based on 6 servings.
Nutritional Information
Nutrients per serving
126 kcal
4 % daily value
65 % daily value
3 % daily value
193 mg
15 mg
1 g
25 g
2 g
31 g
0 mg
2 mg
0 g
0 g
4 % daily value
