2 grapefruits

1/2 cup (125 ml) grapefruit juice

1/2 cup (125 ml) sugar

1/3 cup (75 ml) honey

1/4 cup (60 ml) golden raisins

1/2 cup (125 ml) fresh green grapes

8 Medjool dates, pitted

1 Royal Gala or Fuji apple, cut into 16 cubes

4 whole pears, peeled and cored

1/4 cup (60 ml) blanched almonds, toasted

4 star anise

1 cinnamon stick

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Peel the grapefruit and remove the supremes. Reserve the juice. Slice the peel of 1 grapefruit into thin strips. Cover the grapefruit strips with 1 litre (4 cups) of cold water. Bring to boil and drain. Repeat and drain again.

In the same saucepan, combine the grapefruit strips and juice with the sugar. Bring to a boil and simmer for 15 minutes. Remove the grapefruit strips from the syrup and set aside in a bowl.

Off the heat, dip the grapefruit segments in the hot syrup. Set aside. In a saucepan, bring the honey to boil. Add the fruit (except for the grapefruit), almonds and spices. Toss to coat. Transfer to a cooking tagine, if desired. Cover and bake for 20 to 30 minutes until the pears are soft but still retain their shape.

Serve the warm fruits accompanied by pieces of grapefruit strips and drained grapefruit segments. Keep the syrup for a fruit salad.

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