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Gallery Grapefruit Compote with Pound Cake Credit: Brett Stevens Recipe Summary prep: 15 mins total: 25 mins Servings: 8

Ingredients Ingredient Checklist 4 red grapefruit 1 cup sugar 1 to 2 sprigs fresh rosemary, plus more, for garnish (optional) 1 best-quality pound cake, sliced, for serving

Gallery Grapefruit Compote with Pound Cake Credit: Brett Stevens

Recipe Summary prep: 15 mins total: 25 mins Servings: 8

Grapefruit Compote with Pound Cake      Credit: Brett Stevens  

Grapefruit Compote with Pound Cake

Credit: Brett Stevens

Grapefruit Compote with Pound Cake

Recipe Summary prep: 15 mins total: 25 mins Servings: 8

Recipe Summary

prep: 15 mins total: 25 mins

Servings: 8

prep: 15 mins

total: 25 mins

prep:

15 mins

total:

25 mins

Servings: 8

8

Ingredients

Ingredients

  • 4 red grapefruit 1 cup sugar 1 to 2 sprigs fresh rosemary, plus more, for garnish (optional) 1 best-quality pound cake, sliced, for serving

Directions

Using a sharp paring knife, slice off stem and blossom ends of each grapefruit. Cut away the peel, and cut along the membranes to release segments. Place in a medium bowl, and set aside. Squeeze juice from membranes into a small saucepan.

Add sugar to juice in pan; bring to a boil over high. Add rosemary, and reduce heat to medium. Cook until liquid is syrupy, about 2 minutes. With a slotted spoon, remove rosemary and discard.

Pour syrup over grapefruit in bowl; cover, and refrigerate until chilled, 45 minutes to 1 hour. To serve, spoon compote over pound cake slices, and garnish with rosemary sprigs, if desired.

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All Reviews for Grapefruit Compote with Pound Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Grapefruit Compote with Pound Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest