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. Makes about 2 cups, serving 2. Gourmet January 1990
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|Serving Size: 1 Serving (21g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.8mg||0 %|
|Potassium 11mg||0 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 17.4g|
|Protein 0.1g||0 %|
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Calories per serving: 64
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