Ruby Grapefruit Compote Food

RHUBARB COMPOTE

Steps:

• Combine the rhubarb, sugar, honey, butter and cinnamon in a large microwave-safe bowl. Cover with plastic wrap and pierce once or twice to allow steam to escape. Microwave until the rhubarb is tender, about 6 minutes. Carefully remove the plastic wrap and stir.
• Meanwhile, break the shredded wheat into smaller pieces in a bowl. Dust with confectioners' sugar and cinnamon.
• Spoon the rhubarb compote into bowls, top with ice cream and sprinkle with the shredded wheat.

RUBY GRAPEFRUIT COMPOTE

Steps:

• Combine the water, honey, zests, ginger, cinnamon, and allspice berries in a heavy saucepan and bring to a boil. Cover, reduce heat, and simmer, until cinnamon is unfurled and mixture is aromatic, about 10 minutes. Strain.
• Meanwhile, cut peel and white pith off the grapefruits and oranges with a serrated knife. With a sharp paring knife, cut between the membranes, catching any juices in a bowl, to release segments. Add the juices to the honey-spice mixture. Put the fruit segments in a bowl.
• Pour the hot liquid over the citrus, add the grenadine or vermouth and stir to combine. Serve the citrus compote with biscotti.

DRIED PEAR AND FIG COMPOTE

Steps:

• Put all ingredients in medium saucepan, and bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours. Remove cloves, cinnamon stick, and star anise. Serve warm or cool. Serve with pork or lamb dishes, or as topping for ice cream. Store in an airtight container with lid in the refrigerator for up to 2 weeks.

BLOOD ORANGE, GRAPEFRUIT AND POMEGRANATE COMPOTE

Steps:

• Set aside two oranges and a grapefruit half. Remove peel and pith from remaining oranges and grapefruit. Cut away both ends of the fruit so that it sits flat on your cutting board (it helps to use one with a canal around the edges so you can pour off the juice). Using a chef's knife, utility knife or a paring knife, cut skin and pith completely away from the fruit, following the natural curve of the fruit from top to bottom. Slice peeled fruit into rounds. Cut the grapefruit rounds into thirds or quarters and combine with the sliced oranges in a serving bowl. Pour accumulated juice into a separate, small bowl. Squeeze the juice from the remaining two oranges and grapefruit half (you need about 3/4 cup), and add to the small bowl. Peel and slice any remaining grapefruit and add to the bowl with the fruit. Set aside fruit while you make caramel syrup.
• Stir vanilla and port into the citrus juice. In a medium saucepan, combine sugar, water and agave nectar. With a wet pastry brush, brush down sides of pan to dislodge any stray sugar granules. Over medium heat, bring mixture to a boil, continuing to brush down any errant sugar crystals. Cover pan, turn heat down to medium-low and set timer for 4 minutes. Uncover and cook until the caramel is golden to amber. Swirl pan if necessary to distribute the darkening caramel, but do not stir. Bubbles should be breaking on the surface. Insert a candy thermometer and as soon as the caramel reaches 310 to 325 degrees (it will be a deep golden color), remove from heat and allow bubbles to subside.
• Carefully add juice-port mixture to the sugar mixture, standing away from pan to avoid splashes. Heat through over medium heat stirring with a heat-proof spatula. The caramel may seize on the spatula; just continue to stir and heat until the caramel has melted again and the juice and caramel come together. (The caramel is very hot so resist temptation to taste it.) Remove from heat and allow to cool, then pour over fruit. Toss gently. Sprinkle pomegranate seeds on top. Serve at room temperature or chilled.