Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Citrus-Vanilla Compote 2.7 (21) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 cups Top our Ricotta Cheesecake with this compote. Ingredients 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 Directions 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. 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. Rate it Print