Serves: Makes 6 servings
- 1 cup dry white wine
- ½ cup plus 1 tablespoon sugar
- 1 cinnamon stick
- 1 cup water
- 10 cardamom pods
- 2 large navel oranges
- 2 large blood oranges
- 1 ruby grapefruit
- 1 Cara Cara orange or 1 additional navel orange
- ¾ cup fresh pomegranate seeds
- ½ teaspoon rose water (optional)
- In a small saucepan, combine the wine, sugar, cinnamon stick, and water. In a mortar or with a rolling pin, lightly pound the cardamom pods to crack the hulls and crush the seeds lightly. Add them to the saucepan. Bring to a simmer over moderate heat, stirring to dissolve the sugar. Continue simmering until reduced to 1½ cups, 10 to 15 minutes. Strain through a fine-mesh sieve to remove the spices and set aside to cool.
- Cut a slice off the top and bottom of each citrus fruit. Working with 1 fruit at a time, set it on a cutting board, one cut side down. Using a chef's knife, slice away the peel from top to bottom, following the contour of the fruit and removing all the white pith. With a small paring knife, cut the whole segments away from the membranes, allowing the segments to drop into a nonreactive bowl. Remove any visible citrus seeds. Gently stir in the pomegranate seeds.
- When the syrup is cool, pour off any citrus juices that have accumulated in the bowl and reserve for a beverage. Pour the syrup over the fruit. Stir in the rose water. Cover and chill thoroughly.
- At serving time, spoon the compote and syrup into individual serving bowls or balloon wineglasses. Serve immediately.