Citrus Compote With Caramel Syrup

Ingredients

• 1 sticks garnishes: cinnamon orange rind curls 
• 0.3 cup plus light
• 4  pink grapefruit peeled
• 0.3 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 5 large navel oranges peeled
• 0.8 cup sugar 
• 0.8 cup water cold divided

Equipment

• sauce pan

Directions

1. Cook sugar, 1/4 cup cold water, and corn syrup in a small heavy saucepan over medium heat, stirring constantly, 30 minutes or until mixture is caramel colored.
2. Remove from heat.
3. Add remaining 1/2 cup water. (Sugar mixture will clump but will dissolve when heated.) Bring to a boil. Boil, stirring constantly, 5 minutes or until smooth. Stir in ground cinnamon and cloves.
4. Pour over orange and grapefruit sections.
5. Garnish with orange curls and cinnamon, if desired, and serve warm.
6. *3 1/3 cups jarred orange sections, drained, and 5 cups jarred grapefruit sections, drained, may be substitutued for fresh fruit.
7. NOTE: Caramel syrup can be made ahead of time and chilled. Reheat in a saucepan before serving.