Citrus-Vanilla Compote

2 cups

Top our Ricotta Cheesecake with this compote.


  • 1 red or pink grapefruit (do not peel), preferably organic, washed well

  • 1 navel orange (do not peel), preferably organic, washed well

  • ¼ cup water, plus more for pan

  • ¼ cup sugar

  • ½ vanilla bean, split and scraped, pod reserved

  • Pinch of salt


  1. 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.

  2. 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.

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

Cook's Notes

Make the compote up to two days ahead.

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