- 1 pink grapefruit, the rind and the pith cut away with a serrated knife, the grapefruit cut into sections and the juice reserved
- 1 navel orange, the rind and the pith cut away with a serrated knife, the orange sliced crosswise and the juice reserved
- 1/2 pineapple, peeled, cored, cut into 1-inch chunks, and the juice reserved
- 3 tablespoons medium-dry sherry
- 2 tablespoons honey
In a bowl combine the grapefruit sections, the orange slices and the pineapple chunks. In a small saucepan combine the reserved juices, the Sherry, the honey, and a
pinch of salt and simmer the mixture, stirring, for 1 minute. Pour the mixture over the fruit and toss the compote gently.