This sprightly fruit compote capitalizes on in-season winter citrus and dried fruits. Solo, it’s sunlight in a bowl, but also perfect spooned over ice cream or angel food cake.
1. Combine sugar and water and bring to a boil in a saucepan. Add apricots, cherries and raisins. Let stand 10 minutes. Pour into a large bowl.
2. To section grapefruits and oranges, cut peel away from fruit, removing the white pith and exposing the flesh. Over the bowl of dried fruit, cut in between membranes to release sections. Squeeze membranes over bowl releasing the juice. Discard peel and membranes. Chill compote. Yield: 8 cups.
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