Kiwi Jelly with Grapefruit Compote

(*) Kiwis contain an enzyme that does not solidify gelatin, so use agar-agar for the jelly. Or simply turn the combination and offer grapefruit jelly to kiwi compote.

Divide kiwis (set a few pieces aside) evenly in serving dishes.

Bring a little wine to a boil, stir agar-agar with a little water until smooth, pour to wine. Stir for 2 minutes, remove from heat. Whisk in remaining wine and honey. Pour over kiwis and set in refrigerator.

Remove the peel from the grapefruit so that the white skin is also removed. Cut into slices and separate. Mix with remaining kiwis, drizzle with maple syrup, set aside to cool.

Turn out jelly and arrange on grapefruits.

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