Citrus Compote With Caramel Syrup

• 3/4 cup sugar
• 3/4 cup cold water, divided
• 1/4 cup light corn syrup
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 5 large navel oranges,peeled and sectioned*
• 4 pink grapefruit, peeled and sectioned*
• Garnishes: cinnamon sticks, orange rind curls

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. Remove from heat.
2. 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.
3. Pour over orange and grapefruit sections. Garnish with orange curls and cinnamon, if desired, and serve warm.
4. *3 1/3 cups jarred orange sections, drained, and 5 cups jarred grapefruit sections, drained, may be substitutued for fresh fruit.
5. NOTE: Caramel syrup can be made ahead of time and chilled. Reheat in a saucepan before serving.

sugar, cold water, light corn syrup, ground cinnamon, ground cloves, oranges, pink grapefruit, cinnamon sticks

Taken from www.myrecipes.com/recipe/citrus-compote-with-caramel-syrup (may not work)