Citrus Compote with Pomegranate

Ingredients

• 3/4  cup dry white wine
• 2  tablespoons brown sugar
• 2  tablespoons honey
• 1  tablespoon dry sherry (optional)
• 6  pink grapefruits, peeled and sectioned
• 2  navel oranges, peeled and sectioned
•   Seeds and juice from 1 pomegranate or 1/3 cup dried cherries or cranberries

Directions

For sauce, in a small saucepan combine wine, brown sugar, honey, and, if desired, sherry. Cook over medium-high heat just until boiling, stirring until brown sugar is dissolved. Remove from heat. Cover and chill for at least 1 hour or up to 2 hours.

To serve, divide grapefruit and orange sections among 6 individual parfait glasses or dessert bowls. Sprinkle pomegranate seeds and juice or dried cherries over fruit. Spoon sauce over all. Cover and chill for 20 minutes before serving.