This light and bright citrus compote, topped with ginger-infused yogurt, is perfect for weekend brunch or a quick weekday breakfast.
There is a very good reason why grapefruit, in compotes or otherwise, evokes strong memories of peanuts and blue jays. Well, Stellar’s jays, to be exact. Summertime weekends were often spent at my grandparents’ cottage in the cozy enclave of Lion’s Bay, just 45 minutes north of Vancouver. My bedroom, sometimes shared with my two younger cousins, was tucked away at the back of the cottage, the windows looking out into the dense conifer forest. Several times during the night, the freight trains rattled along the nearby track, slightly rousing me from my deep sleep. It was a blissful and comforting sleep, gently brought to a close in the morning by the cry of the seagulls as they searched for their first meal of the day.
Mornings started lazily, each person sliding out of bed at their own pace. My grandmother was usually first, tending to the hummingbird feeders, carefully filling them with the homemade sugar water mixture that was an ever-present fixture in the fridge. Once my grandfather was up and rattling around in the kitchen, that was my cue to get up because it meant that breakfast wasn't far away. As the coffee started jumping into the glass bubble at the top of the percolator, breakfast was carefully laid out on the table. Strawberry preserves and orange marmalade accompanied golden brown toast, which was made in the old-fashioned toaster with the flop-down sides. Soft-boiled eggs, sprinkled with a little salt, was my favorite part. That is, until the grapefruit was served.
Just as we started to cut through the segments of our grapefruit halves, inevitably a kurfuffle erupted on the verandah outside the front windows. Squawking and screeching, the Stellar's Jays made their morning demands for food. I ran to the pantry, grabbed the peanuts, still in their shells and housed in an old, red metal tin decorated with pictures of spaniels and terriers. As I carefully opened the front door, the jays screeched and flew to the lower branches of the tree hanging over the verandah. They watched with their sharp, black eyes as I laid the peanuts on the long wooden railing, two to three feet apart. As soon as I stepped back inside and closed the door, chaos ensued. There was no mercy. It was every bird for him or her feathery self until all of the peanuts were consumed or shuttled off to be stored for winter.
Now, I can't guarantee a bird show worthy of the nature channel when you make this compote, but I can tell you that it is a refreshing way to start the day. The fruit juices are quickly simmered with strips of ginger and a touch of agave nectar and then gently folded into the citrus segments. The compote can be eaten "as is", but is lovely when topped with Greek yogurt, studded with minced crystallized ginger and lightly sweetened with agave nectar (or honey).
The recipe:
Peel and segment grapefruits and oranges (see How to: Segment an Orange) over a small saucepan so that the juices the juices are reserved.
After segmenting the fruit, squeeze the remaining juice into the saucepan. Cut the segments in half and place in a bowl. Add 1 ½ teaspoon agave nectar (or honey) and ginger slices to the juices in the saucepan.
Set the saucepan over medium heat and heat, stirring constantly, until the agave dissolves. Remove from heat and let the syrup cool. Remove the ginger slices and pour the syrup over the fruit. Stir to combine.
In a small bowl, stir together the Greek yogurt, ½ teaspoon agave nectar (or honey) and crystallized ginger.
Divide the grapefruit mixture between 4 bowls and dollop some yogurt mixture over each one. Serve.
Other recipes with grapefruit:
Cookin' Canuck's Glazed Pink Grapefruit Quick Bread
Smith Bites; Grapefruit Champagne Punch with Lemon Thyme
Healthy Green Kitchen's Savory Pink Grapefruit Salad
A Duck's Oven Lemon Yogurt Cake with Grapefruit Glaze
Pink Grapefruit & Orange Compote with Ginger Yogurt
Ingredients
- 2 pink grapefruits
- 3 navel oranges
- 2 teaspoons agave nectar divided
- ½ inch piece fresh ginger peeled and sliced
- ½ cup nonfat Greek yogurt
- 1 teaspoon minced crystallized ginger
Instructions
- Peel and segment grapefruits and oranges over a small saucepan so that the juices the juices are reserved.
- After segmenting the fruit, squeeze the remaining juice into the saucepan.
- Cut the segments in half and place in a bowl.
- Add 1 ½ teaspoon agave nectar and ginger slices to the juices in the saucepan.
- Set the saucepan over medium heat and heat, stirring constantly, until the agave dissolves. Remove from heat and let the syrup cool.
- Remove the ginger slices and pour the syrup over the fruit. Stir to combine.
- In a small bowl, stir together the Greek yogurt, ½ teaspoon agave nectar and crystallized ginger.
- Dive the grapefruit mixture between 4 bowls and dollop some yogurt mixture over each one. Serve.
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Steve @ the black peppercorn
What are great story about your grandparents. I loved reading it. I absolutely love fresh grapefruit for breakfast! This with the yogurt looks delicious!
Dara (Cookin' Canuck)
Thank you, Steve. I really enjoyed writing about these memories.
Julia {The Roasted Root}
I like the use of in-season fruit for this nice treat. Greek yogurt is one of my favorites and adding ginger to it sounds delicious. All around great snack!
Dara (Cookin' Canuck)
Thank you, Julia. We have been eating citrus fruits like they are going out of style.
Ambika
Loved reading this post! Memories from childhood are so precious and fill your heart with so much joy. Love the idea of citrus and ginger together, wonderful way to start your day!
Dara (Cookin' Canuck)
Thanks so much, Ambika. You're right that childhood memories really are precious.
Jen at The Three Little Piglets
My mom always used to joke that you could tell how much a person loved you by whether or not they segmented your grapefruit for you. I've been testing people ever since!
Dara (Cookin' Canuck)
I love that, Jen!
Sara{OneTribeGourmet}
Beautiful story and an equally tasty & healthy compote!
Dara (Cookin' Canuck)
Thank you, Sara. I really enjoyed writing about these memories.
Kiran @ KiranTarun.com
Ah, childhood memories are truly a joy down the memory lane. And so is this wonderful recipe. I could snack on crystallized ginger all day 😀
Dara (Cookin' Canuck)
Me too, Kiran! It's pretty addictive.
Maureen
I could read your words without photos and imagine this dish. I love your writing.
Dara (Cookin' Canuck)
Thank you so much, Maureen. That really means a lot to me.
Flavia
What lovely memories of your childhood; your story made me feel like I was right there. I love the creativeness of this recipe--it's simple, yet very elegant.
Dara (Cookin' Canuck)
Thank you, Flavia. We simply can't get enough of pink grapefruit around here and I'm always happy to find a new way to present it.
Jeanette
Love hearing about your summers at your grandmothers, and this grapefruit orange compote sounds nice and refreshing.
Dara (Cookin' Canuck)
Thanks, Jeanette. I enjoyed writing this post!
Russell at Chasing Delicious
Yummy! I love the flavors here and the colors are so pretty. Lovely story too. I felt like I was there enjoying the morning with y'all.
Dara (Cookin' Canuck)
Thanks so much, Russell. Days at my grandparents' cottage are some of my fondest childhood memories.
Alison @ Ingredients, Inc.
This looks so delish! You make everything look so pretty
Dara (Cookin' Canuck)
Thanks so much, Alison. That's really sweet!
Barbara | Creative Culinary
You had me at pink! What a great combination of flavors...it just smacks of sunshine.
Dara (Cookin' Canuck)
Thanks, Barb. We've had spring weather here for the past several days, which makes me crave bright, refreshing dishes.
Judee @ Gluten Free A-Z
Dara,
I love the citrus combo. I've been craving grapefruit the last couple of days. It sounds so good with the crystalized ginger.
Dara (Cookin' Canuck)
Thank you, Judee. The crystallized ginger really does add a special kick to the yogurt.
Alex@Spoonful of Sugar Free
Hahaha....the birds and their peanuts remind me of myself around peanuts!!!
Dara (Cookin' Canuck)
Ha! I know what you mean, Alex.
Jeanette @ This Dusty Kitchen
I've only just discovered a love for grapefruit in the past few months and this... ah, it looks delightful, light, fresh, sweet... mmm....
Dara (Cookin' Canuck)
I'm so glad you've come to love grapefruit. I hope you have a chance to try this compote.
foodwanderings
Nice and fresh Dara. Cheerful for spring weather and sunny days ahead with breakfast on the porch!
Dara (Cookin' Canuck)
Oh yes, breakfast on the back patio is one of the things I most look forward to in the spring!
Katrina @ Warm Vanilla Sugar
What a fresh looking breakfast (or snack). This sounds lovely!
Dara (Cookin' Canuck)
Thanks, Katrina. It comes together in a flash and has such a refreshing flavor.
Sylvie @ Gourmande in the Kitchen
Beautiful storytelling Dara, I cold almost see those birds scurrying for their peanuts.
Dara (Cookin' Canuck)
Thank you, Sylvie. Writing this brought all of those memories flooding back.
Mariusz Ostapowicz - www.daybite.com
Wow, nice photo. Looks delicious and healthy 🙂
Kathryn
You paint such a lovely picture for such a lovely dish. I love those bright fresh flavours.
Dara (Cookin' Canuck)
Thanks so much, Kathryn. Those are some of my fondest memories.