Compote of Red and White Grapefruit with Cointreau
Cookbook
Christmas Sweets: 65 Festive Recipes, Table Decorations, Sweet Gift Ideas
Published by Chronicle
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.
Serves5 to 6
CostInexpensive
Total Timea day or more
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursedessert
Dietary Considerationvegetarian
Five Ingredients or LessYes
Mealbreakfast
Moodfestive
Taste and Texturefruity, sweet
Type of Dishcompote, fruit
Ingredients
- 2 red grapefruits
- 1 white grapefruit
- 1½ cups water
- ½ cup granulated sugar
- 2 tablespoons Cointreau
- 5 to 6 sprigs of mint
Instructions
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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.
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Add the grapefruit, reduce heat to low, and simmer for 25 minutes, or until the segments have softened but still hold their shape.
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Remove from the heat and discard the peel. Stir in the Cointreau, then let the grapefruit segments cool to room temperature in their syrup.
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Cover and refrigerate for 24 hours. Divide among dessert bowls, garnish each with a mint sprig, and serve.
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