Title: Winter Fruit Compote
Categories: Fruit
Yield: 8 Servings

4		Blood oranges
4		Tangerines
3		Grapefruits
		Seeds of
2	lg	Pomegranates
		Sugar (opt)
1	ts	Mint, chopped
		Mint leaves for garnish

Use a thin, sharp knife to cut away all the peel and white pith of the citrus fruits. Reserve the peels. Then, holding the fruit over a bowl to catch any juice, cut along the dividing membranes of the sections towards the center of the fruit, and release the segments into the bowl. Squeeze the membranes over the fruit in the bowl. Twist the reserved peels over the bowl to release their aromatic oils.

Add the pomegranate seeds. Taste for sweetness and add a bit of sugar, if desired. Stir in the chopped mint. Chill until ready to use. Garnish with fresh mint leaves.

Fine Cooking February-March 1996

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