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Grapefruit Compote with Pound Cake

This combination of tangy grapefruit and sweet pound cake comes to us from McCharen Pratt of Jackson, Mississippi.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Brett Stevens

Source: Everyday Food, March 2008


  • 4 red grapefruit
  • 1 cup sugar
  • 1 to 2 sprigs fresh rosemary, plus more, for garnish (optional)
  • 1 best-quality pound cake, sliced, for serving


  1. Using a sharp paring knife, slice off stem and blossom ends of each grapefruit. Cut away the peel, and cut along the membranes to release segments. Place in a medium bowl, and set aside. Squeeze juice from membranes into a small saucepan.

  2. Add sugar to juice in pan; bring to a boil over high. Add rosemary, and reduce heat to medium. Cook until liquid is syrupy, about 2 minutes. With a slotted spoon, remove rosemary and discard.

  3. Pour syrup over grapefruit in bowl; cover, and refrigerate until chilled, 45 minutes to 1 hour. To serve, spoon compote over pound cake slices, and garnish with rosemary sprigs, if desired.

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