Grapefruit Compote with Pound Cake
This combination of tangy grapefruit and sweet pound cake comes to us from McCharen Pratt of Jackson, Mississippi.
- 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
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.
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.
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.