A refreshing dessert that keeps
well for a few days I had a similar
recipe, inspired by a recipe by
Deborah Madison, about a year ago
for a blood-orange compote with a
delicious caramel-citrus syrup I
use the same technique for the
syrup in this mix of ruby-red
grapefruit, blood oranges and
pomegranate, but I add a little bit
of port
