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Citrus-Vanilla Compote for Cheesecake

Serve this compote with our Citrus-Ricotta Cheesecake.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, May 2004

Ingredients

  • 1 red or pink grapefruit
  • 1 navel orange
  • 1/4 cup sugar
  • 1/2 vanilla bean, halved lengthwise
  • Pinch of salt

Directions

  1. Cut peels from citrus; cut peels into very thin strips. Set aside. Cut pith from citrus. Working over a bowl to catch fruit and juices, cut fruit segments from membranes. Squeeze juice from membranes into bowl. Pour 1/4 cup juice through a fine sieve into a small bowl; set aside.

  2. Bring a medium saucepan of water to a boil. Add peels; boil 1 minute. Drain; set aside. Bring sugar, 1/4 cup water, and vanilla bean to a boil in a clean medium saucepan over medium-high heat, stirring until sugar is dissolved. Reduce heat to low. Add reserved juice, peels, and the salt; cook 2 minutes. Let cool completely.

  3. Discard vanilla bean. Toss syrup with reserved fruit.

Cook's Notes

The compote can be covered and refrigerated up to 2 days.

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