Can be prepared in 45 minutes or less.

Ingredients

　　1 pink grapefruit, the rind and the pith cut away with a serrated knife, the grapefruit cut into sections, and the juice reserved

　　1 navel orange, the rind and the pith cut away with a serrated knife, the orange sliced crosswise, and the juice reserved

　　1/2 pineapple, peeled, cored, cut into 1-inch chunks, and the juice reserved

　　3 tablespoons medium-dry sherry

　　2 tablespoons honey

　　In a bowl combine the grapefruit sections, the orange slices, and the pineapple chunks. In a small saucepan combine the reserved juices, the Sherry, the honey, and a pinch of salt and simmer the mixture, stirring, for 1 minute. Pour the mixture over the fruit and toss the compote gently.