Recipe By : Cooking Light, December 1996, p.102
Serving Size : 8
2 large pink grapefruit
1/3 cup small pitted prunes
1/3 cup dried figs — cut into quarters
3 tablespoons light brown sugar
7 whole cloves
1 (3-inch) cinnamon stick
1 cup seedless red grapes — halved
Peel and section grapefruit over a bowl; squeeze membranes to extract juice. Set sections aside; reserve juice and add water to equal 1 1/4 cups.
Combine juice mixture, prunes, figs, sugar, cloves, and cinnamon in a medium saucepan; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Remove from heat; let cool. Discard cloves and cinnamon stick. Stir in grapefruit sections and grapes.
NOTE : To section grapefruit, hold peeled fruit in one hand. Starting at the top of the fruit, slip a paring knife into the section, keeping close to the membrane. Cut section out by running knife down the length of section and into the fruit, cutting as close to membrane as possible.
Serving Size: 1/2 cup