Recipe - Fruit Compote With Ginger

2 One half cups dried cranberries;
(up to 2)
2 cup Fresh orange juice
1 Bottle; (10 One half oz)
preserved ginger in syrup
3 cup Seedless green grapes;
halved
3 lg Pink grapefruit; rind and
pith cut away, and the
flesh sectioned
One half Pineapple; peeled, cored,
and cut into 1/2inch
pieces
1 lg Navel orange; rind and pith
cut away, and the flesh
sectioned

In a bowl let the cranberries soak in the orange juice for 30 minutes,
drain them in a sieve set over a bowl, and reserve the juice. Reserve 1
large piece of the preserved ginger and in a blender or food processor
puree the remaining ginger with the syrup and the reserved orange juice. In
a deep 2quart glass serving dish arrange half the cranberries, drizzle
them with about One half cup of the ginger mixture, and top them with the
grapes. Drizzle the grapes with about One half cup of the remaining ginger
mixture, top them with the grapefruit, and drizzle the grapefruit with
about One half cup of the remaining ginger mixture. Top the grapefruit with the
pineapple, drizzle it with the remaining cranberries on top. Arrange the
orange sections over the cranberries, chill the compote, covered, for at
least 2 hours or overnight, and serve it garnished with the reserved
ginger, cut into julienne strips.

Yield: 8 servings

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking live Show #9027

Posted to MCRecipe Digest V1 #967 by "Angele and Jon Freeman"
jfreeman@comteck.com on Dec 19, 1997