Grape and citrus compote with Cointreau cream

Peel rind thinly from limes, 1 grapefruit and 1 orange with vegetable peeler, cut rind into thin strips. Peel remaining grapefruit and oranges, remove any white pith from all grapefruit and oranges, cut between membranes into segments.

To make syrup, combine juices and sugar in pan, stir over heat, without boiling, until sugar is dissolved. Add rind strips, boil 2 minutes, without stirring.

Place grapes in large bowl, pour hot syrup over grapes; cool. Remove grapes from syrup, reserve grapes. Bring syrup to boil in pan, simmer, uncovered, until syrup is reduced by half and thickened; stir in liqueur. Pour mixture over grapes; cool. Stir in citrus segments. Serve grape and citrus compote topped with Cointreau cream.

Cointreau cream : Beat cream and sifted icing sugar in small bowl until firm, fold in liqueur.

Grape and citrus compote can be made a day ahead. Cointreau cream best made close to serving.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Not suitable.