• Ingredients: 28
  • Serves: 6

Dried fruit and fresh grapefruit compote with grapefruit.

Ingredients

For mashed-potato stuffing

  • a 5-pound whole chicken, giblets reserved for another use
  • 2 tbsps. unsalted butter, softened
  • 12 shallots, peeled
  • 2 garlic heads, outer skins discarded and heads intact
  • 1 tbsp. vegetable oil
  • 6 thin carrots , peeled and cut into 1-inch pcs.
  • 2 small turnips , peeled and each cut into 8 wedges
  • 6 thin parsnips , peeled and cut into 2-inch pcs.
  • 1 small celery root , peeled and cut into 8 wedges
  • 8 fresh thyme sprigs
  • chopped fresh parsley leaves for garnish

Fruit

  • 3 1/2 lb. pears, peeled, cored, cut into 1/2-inch-thick wedges
  • 1 1/3 cups dried tart cherries or raisins
  • 2/3 cup packed dark brown sugar
  • 2 tbsps. all purpose flour
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 2 tbsps. butter
  • Vanilla ice cream

Assembly

Rice Fritters

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 Combine first 6 ingredients in heavy medium saucepan. Simmer until fruit is tender, about 10 minutes.
  2. Step 2 Transfer fruit to medium bowl using slotted spoon. Boil poaching liquid until syrupy, about 5 minutes.
  3. Step 3 Cut all peel and white pith from grapefruit. Working over bowl to catch juices, cut between membranes to remove sections.

    For this step you will need

  4. Step 4 Add grapefruit to bowl. (Can be made 2 days ahead. Cover poached fruit and grapefruit separately and chill.) Drain grapefruit sections, reserving juice, and add to poached fruit.

    For this step you will need

Nutrition information

Calories 226 Carbohydrates 59 g (20%)
Fat 0 g (1%) Protein 2 g (5%)
Saturated Fat 0 g (0%) Sodium 5 mg (0%)
Polyunsaturated Fat 0 g Fiber 7 g (30%)
Monounsaturated Fat 0 g Cholesterol 0