After successfully using every last orange in the 18 pound bag we'd bought for something absurd like .25 cents a pound, we decided to give grapefruit a try (that was more like .40 cents a pound, but still a great deal).
18 Pounds is quite a bit of grapefruit. At the moment I have a frozen grapefruit mousse mould in the freezer (recipe upon unmoulding tomorrow or the day following), a small pitcher of juice, and the compote pictured here. I know it doesn't look like much, but this is no ordinary compote.
Ginger and star anise cooked in a sugar syrup combine with the grapefruit for what must be the best fragrance I've ever encountered. I should bottle this stuff and sell it as air freshener. Oh sure, it tastes good, but oh my goodness the smell is wonderful.
The hardest part is sectioning the grapefruit. If you're like me and the winter is getting to your skin, wear gloves for this.
You Will Need:
1 cup water
1 cup sugar
1/4 cup thinly sliced ginger
6 whole start anise
1/2 tablespoon grapefruit peel, grated
6 grapefruits, sectioned
Bring 1 cup of water and sugar to a boil. Reduce heat to medium and simmer until it thickens slightly (about ten minutes). Stir in the grapefruit peel. Reduce heat to low and simmer 30 minutes.
Place grapefruit sections in a large bowl. Remove ginger from syrup and discard. Pour the syrup over the sections and let sit at room temperature for an hour, stirring occasionally.
Discard star anise and refrigerate compote. Serve cold.
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