Citrus fruit compote with rosemary, ginger & honey

Diana Henry's recipe is beautiful and mouth puckering – and perfect for Boxing Day. Have plain Greek yogurt – gorgeous with the juices – on the side and perhaps some Waitrose Duchy Organic Stem Ginger All Butter Shortbread.

Ingreadient

• 125ml fresh orange juice
• 125ml pink grapefruit juice
• 125g granulated sugar
• 2 tbsp clear honey
• 2 sprig/s rosemary, plus a few extra to serve
• 3 slice/s ginger, each about the thickness of a £1 coin
• 1 unwaxed lemon, 2 broad strips pared zest, juice of ½
• 4 grapefruit
• 2 oranges

Step by step

1. Heat the orange and grapefruit juice with 100ml water, the sugar, honey, rosemary, ginger and lemon zest, stirring occasionally to help the sugar dissolve. Bring to the boil, then simmer for 10-15 minutes until the mixture is slightly syrupy. Add the lemon juice to taste. Leave to cool completely, then strain.
2. Cut a slice from the top and bottom of the citrus fruits, so both ends are flat. Remove the peel and pith by setting the fruits on one of their flat bases and cutting from top to bottom, following the curve of the fruit and working around each one. Cut each into thin slices, flicking out any seeds.
3. Put the fruit in a broad shallow bowl, pour over the syrup and chill for up to 1 day. Just before serving, add a few sprigs of rosemary.