| 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
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