Spiced Orange and Grapefruit Compote

With sharp knife, remove peel, white pith and outer membranes from oranges and grapefruits. Slice into 1/2-inch (1 cm) thick rounds. Place in deep round or oval heatproof dish. Set aside.

In saucepan, stir sugar with 1/4 cup (50 mL) water over medium-high heat until dissolved, about 3 minutes. Bring to boil; boil, without stirring but brushing down side of the pan with pastry brush dipped in cold water, until amber, about 7 minutes. Remove from heat.

Averting face, pour 2 cups (500 mL) boiling water into pan. (Mixture will bubble and sugar will harden.) Return to heat. Add cinnamon and allspice; simmer until sugar is dissolved, about 7 minutes. Pour over fruit. Refrigerate for 3 hours. (Make-ahead: Refrigerate for up to 24 hours.)