Active time: 30 min Start to finish: 30 min
Cooks' note:
• Compote can be made 1 day ahead and chilled, covered. Keep remaining citrus sugar in a sealed plastic bag at room temperature.
Recipe information
Yield
Makes 6 servings
Ingredients
6 navel oranges
2 large grapefruit
6 tablespoons sugar
1/2 lb seedless green grapes (1 1/3 cups), quartered lengthwise
Preparation
Step 1
Finely grate zest from 2 oranges and 1 grapefruit into a small bowl and stir in sugar.
Step 2
Cut peel, including all white pith, from oranges and grapefruit with a sharp knife, then, working over a large bowl, cut segments free from membranes, letting segments fall into bowl. Squeeze enough juice from membranes to measure 1/2 cup, then add to citrus segments with grapes and 3 tablespoons citrus sugar. Toss fruit gently and serve with remaining sugar on the side.
