Citrus Compote with Grapefruit Granita

Name: Citrus Compote with Grapefruit Granita
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings.
Ingredients: 1/2 cup sugar; 1/2 cup water; 1-1/2 cups ruby red grapefruit juice; 2 small navel oranges; 2 small grapefruit; 2 clementines; 1/3 cup pomegranate seeds

Make granita no more than a day ahead of time for best texture. If it freezes solid, it can be revived by pulsing in a food processor. This recipe was inspired by a trip I took with my husband to Italy. —Jennifer Beckman, Falls Church, Virginia

Ingredients

1/2 cup sugar
1/2 cup water
1-1/2 cups ruby red grapefruit juice
2 small navel oranges
2 small grapefruit
2 clementines
1/3 cup pomegranate seeds

Directions

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.