Citrus Fruit Preserve with Soft Cheese

For the compote: put the water, sugar, ginger, star anise and cinnamon stick in a pan and heat slowly, stirring until the sugar has dissolved completely.

Bring to a boil, then reduce the heat and simmer for about 10 minutes, until it begins to thicken. Stir in the grapefruit zest. Reduce the heat to very low and simmer gently for 30 minutes.

Place the grapefruit segemnts ina bowl. Remove the ginger and cinnamon stick from the syrup and discard.

Pour the hot syrup (with the star anise) over the grapefruit and leave to stand at room temperature for 1 hour, stirring occasionally.

Divide the fruit and syrup between serving glasses and discard the star anise. Chill until ready to serve.

For the topping: heat together the cranberries, orange juice and sugar in a pan, stirring until the sugar has dissolved completely. Simmer over a low heat until the berries 'pop'. Mash lightly with a potato masher and set aside to cool.

Beat the quark until softened, then carefully fold in the puree and chill until ready to serve.