Compote of Red and White Grapefruit with Cointreau

1. 1

   Peel and segment the grapefruits with a knife.

2. 2

   Remove the seeds and the white pith.

3. 3

   In a saucepan, combine the water, sugar, and about half the peel from one of the red grapefruits.

4. 4

   Bring to a boil over medium-high heat, stirring to dissolve the sugar.

5. 5

   Add the grapefruit, reduce heat to low, and simmer for 25 minutes, or until the segments have softened but still hold their shape.

6. 6

   Remove from the heat and discard the peel.

7. 7

   Stir in the Cointreau, then let the grapefruit segments cool to room temperature in their syrup.

8. 8

   Cover and refrigerate for 24 hours.

9. 9

   Divide among dessert bowls, garnish each with a mint sprig, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.