• 21 Ratings

Top our Ricotta Cheesecake with this compote.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut peels from grapefruit and orange. Cut pith from peels, and slice into very thin strips. Slice fruit along membranes to release segments into a bowl. Squeeze juice from membranes into bowl; discard membranes. Pour cup juice through a fine sieve into a small bowl.

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  • Bring a medium saucepan of water to a boil. Cook citrus peels for 1 minute; drain. Bring cup water, the sugar, and vanilla seeds and pod to a boil in a clean medium saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to low. Add reserved juice and peels and the salt; cook for 2 minutes. Let cool completely.

  • Discard vanilla pod. Toss syrup with reserved fruit.

Cook's Notes

Make the compote up to two days ahead.

Reviews

21 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 8
  • 1 star values: 3