Citrus Compote With Grapefruit Granita Recipes

Steps:

• In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Remove from heat; cool slightly., Stir in grapefruit juice. Transfer to an 8-in. square dish. Freeze 1 hour. Stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes., Cut a thin slice from the top and bottom of each orange. Stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over a bowl to catch juices, cut along the membrane of each segment to remove fruit. Place fruit in bowl. Repeat with grapefruit, removing any seeds., Peel and separate clementines into segments; add to oranges and grapefruit. Gently stir in pomegranate seeds., To serve, stir granita with a fork. Alternately layer granita and fruit mixture into six dessert dishes. Serve immediately.

Steps:

• Combine the sugar with 1 cup water in a small saucepan. Bring to a boil and simmer for 2 minutes, until the sugar dissolves. Pour into a 9 x 13 x 2-inch rectangular (non-metal) baking dish. Stir in the grapefruit juice, Champagne, and fleur de sel.
• Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Continue to rake the granita every 30 minutes, until it's firm and granular. This might take as long as 3 hours. Serve frozen in pretty bowls or stemmed glasses.

Steps:

• Stir water, sugar, ginger, lemon zest, and lime zest together in a saucepan over medium-high heat until sugar dissolves and mixture is bubbling, 5 to 10 minutes; cool slightly.
• Stir the ginger mixture an orange juice together in a pitcher; pour into a 9x13-inch baking dish.
• Place dish in the freezer; scrape and stir orange juice mixture with a fork once every hour until granita is evenly frozen and crystallized, about 6 hours.

Steps:

• Cut peels from grapefruit and orange. Cut pith from peels, and slice into very thin strips. Slice fruit along membranes to release segments into a bowl. Squeeze juice from membranes into bowl; discard membranes. Pour cup juice through a fine sieve into a small bowl.
• Bring a medium saucepan of water to a boil. Cook citrus peels for 1 minute; drain. Bring cup water, the sugar, and vanilla seeds and pod to a boil in a clean medium saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to low. Add reserved juice and peels and the salt; cook for 2 minutes. Let cool completely.
• Discard vanilla pod. Toss syrup with reserved fruit.

Steps:

• Peel the tangerines, oranges and grapefruit, segment and half segments, removing seeds and then combine in large bowl.
• Quarter lime and lemon and squeeze over fruit in bowl.
• If desired sprinkle sugar or splenda over fruit. Toss.
• Chill at least 1 hour before serving and garnish with coconut and almonds if desired.

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.

Steps:

• For Syrup:
• Bring all ingredients to boil in heavy medium saucepan. Boil until liquid is reduced to 3/4 cup, about 25 minutes. Using small sharp knife, scrape vanilla seeds into syrup; return bean to syrup. Cool. (Can be made 1 day ahead. Cover and store at room temperature.)
• For Fruit:
• Cut peel and white pith off oranges and grapefruit. Using small sharp knife, cut between membranes of oranges and grapefruit to release segments. Cut each kiwi into 8 wedges. Cut pineapple into 1/2-inch-thick slices. Drain fruit. Place in bowl. Discard vanilla bean and star anise from syrup. Pour syrup over fruit and stir to combine. Serve over frozen vanilla yogurt or ice cream.

Steps:

• Cut peels from citrus; cut peels into very thin strips. Set aside. Cut pith from citrus. Working over a bowl to catch fruit and juices, cut fruit segments from membranes. Squeeze juice from membranes into bowl. Pour 1/4 cup juice through a fine sieve into a small bowl; set aside.
• Bring a medium saucepan of water to a boil. Add peels; boil 1 minute. Drain; set aside. Bring sugar, 1/4 cup water, and vanilla bean to a boil in a clean medium saucepan over medium-high heat, stirring until sugar is dissolved. Reduce heat to low. Add reserved juice, peels, and the salt; cook 2 minutes. Let cool completely.
• Discard vanilla bean. Toss syrup with reserved fruit.

Steps:

• In a small saucepan, bring the sugar and 1 cup water to a simmer over medium low heat, stirring until sugar has dissolved. Remove from the heat. Stir in basil and let syrup stand for about 15 minutes.
• Now stir together orange juice, lemon juice, grapefruit juice, vanilla and salt in a medium bowl. Pour basil syrup through a fine sieve into the citrus juice mixture; discard basil.
• Move the mixture to a 9"x13" shallow glass or nonreactive dish. Chill in the freezer until edges are frozen, about 1 1/2 hours. Remove from the freezer; scrape with a fork, pulling from the edges into center. Return to the freezer. Repeat process every 30 minutes until the mix is the texture of shaved ice, about 4 hours. Spoon into serving bowls and garnish with a basil sprig and lemon wheel, if using. This makes it fancy! Now eat it up!