Blood Orange, Grapefruit, and Pomegranate Compote

1. 1

   In a saucepan bring white wine, Sherry, honey, and sugar to a boil, stirring until sugar is dissolved.

2. 2

   Transfer syrup to a heatproof bowl and chill until cold.

3. 3

   Cut peel and pith from grapefruits and oranges and cut fruit into sections, discarding membranes.

4. 4

   Halve pomegranate and squeeze gently to yield seeds with juice.

5. 5

   Divide citrus sections, pomegranate seeds and juice, and wine syrup among 6 dessert bowls and chill, covered, at least 15 minutes and up to 1 hour.

6. 6

   Stir compote before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.