Blood-Orange, Ruby-Red Grapefruit and Pomegranate Compote

A refreshing dessert that keeps well for a few days.

I had a similar recipe, inspired by a recipe by Deborah Madison, about a year ago for a blood-orange compote with a delicious caramel-citrus syrup. I use the same technique for the syrup in this mix of ruby-red grapefruit, blood oranges and pomegranate, but I add a little bit of port. It’s a beautiful, refreshing dessert and it keeps well for a couple of days.

Ingredients

• 2 pounds blood oranges (they are small, so this is usually around 8 or 9)
• 2 ruby red grapefruit
• 80 grams (6 tablespoons) sugar, preferably organic
• 2 tablespoons w2 tablespoons water
• 1 tablespoon agave nectar
• 2 tablespoons port wine
• ½ teaspoon vanilla
• ⅓ cup pomegranate seeds

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    213 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 5 grams dietary fiber; 36 grams sugars; 4 grams protein; 1 milligram sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6

Preparation

1. Set aside 2 oranges and 1/2 grapefruit. Remove peel and pith from remaining oranges and grapefruit. (The easiest way to do this is to cut away both ends of the fruit so that it sits flat on your cutting board — it helps to use one with a canal around the edges so you can pour off juice –then,using a chef’s knife, utility knife or a paring knife, cut skin and pith completely away from the fruit, following the natural curve of the fruit from top to bottom.) Slice peeled fruit into rounds.Cut the grapefruit rounds into thirds or quarters and combine with the sliced oranges in a serving bowl. Pour off juice as it accumulates into a measuring cup. Squeeze the juice from the 2 oranges you set aside and enough grapefruit juice to measure 3/4 cup. Peel and slice any remaining grapefruit and add to the bowl. Set aside fruit while you make caramel syrup.
2. Combine juice, vanilla and port in a measuring cup or bowl and place on or near the stove. In a medium saucepan combine sugar, water and agave nectar. With a wet pastry brush, brush down sides of pan to dislodge anystray sugar granules. Turn heat on medium and bring mixture to a boil, continuing to brush down anyerrantsugar crystals. Cover pan, turn heat down to medium-low and set timer for 4 minutes. Uncover and cook until the caramel is golden to amber. Swirl pan if necessaryto distribute the darkening caramel, but do not stir. There should be many bubbles breaking on the surface. Insert a candy thermometer and as soon as the caramel reaches 310 to 325 degrees (it will be a deep golden color), remove from heat and wait until bubbles subside.
3. Carefully add citrus juice, standing away from pan to avoid splashes. Place over medium heat and heat through, stirring with a heat-proof spatula. The caramel may seize on the spatula;just stir and heat until the caramel has melted again and the juice and caramel are amalgamated. (The caramel is very hot so resist temptation to taste it.) Remove from heat and allow to cool, then pour over fruit. Sprinkle pomegranate seeds on top. Serve at room temperature or chilled.