| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Gourmet/bon, January 199 | 1 | servings | |
INGREDIENTS
| 1 | Pink grapefruit; the rind and the | |
| ; pith cut away with | ||
| ; a serrated knife, | ||
| ; the grapefruit cut | ||
| ; into sections, and | ||
| ; the juice reserved | ||
| 1 | Navel orange; the rind and the | |
| ; pith cut away with | ||
| ; a serrated knife, | ||
| ; the orange sliced | ||
| ; crosswise, and the | ||
| ; juice reserved | ||
| 1/2 | Pineapple; peeled, cored, cut | |
| ; into 1-inch chunks, | ||
| ; and the juice | ||
| ; reserved | ||
| 3 | tb | Medium-dry sherry |
| 2 | tb | Honey |
INSTRUCTIONS
In a bowl combine the grapefruit sections, the orange slices, and the pineapple chunks. In a small saucepan combine the reserved juices, the Sherry, the honey, and a pinch of salt and simmer the mixture, stirring, for 1 minute. Pour the mixture over the fruit and toss the compote gently. Makes about 2 cups, serving 2. Gourmet January 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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