Rosy Red Fruit Compote - cooking recipe

Ingredients

1 pink grapefruit (segmented)
1 cup watermelon balls
1 cup strawberry, halves
1 cup pitted cherries
sugar
1/4 cup pama pomegranate liqueur
1 tablespoon finely sliced of fresh mint
pomegranate seeds (optional)

Preparation

Prepare fruit and refrigerate separately up to one day before using.
One hour before serving, toss fruit with PAMA, mint and add sugar to taste.
Refrigerate until serving.
To Serve: Put fruit into parfait or tulip glass and add a sprig of mint.