Vickys Agave Poached & Spiced Grapefruit
- 2 large pink, red or mixed grapefruit
- 360 ml water
- 240 ml agave nectar or honey
- 200 grams granulated sugar
- 1 whole grapefruits zest
- 2 inch piece of ginger, peeled & thinly sliced
- 2 cinnamon sticks
- 2 whole star anise
- Zest one of the grapefruit directly into a small saucepan
- Cut a thin slice off the top and bottom of each grapefruit with a small serrated knife.
- Working from the top of the fruit to the bottom, follow the curve of the fruit to cut away peel and white pith
- Working over a bowl to catch the juices, use a paring knife to slice along one side of each segment, separating it from the thin membrane.
- Slice down the other side to remove the whole segment.
- Repeat with the remaining segments and set aside the grapefruit with its juice
- In a large saucepan combine 360mls water, the agave, sugar, zest, ginger, cinnamon and star anise.
- Bring to a boil and stir to dissolve the agave and sugar, then reduce the heat and simmer uncovered for 10 minutes
- Remove the cinnamon sticks, star anise (& ginger if you like, I prefer to leave it in) with a slotted spoon
- Add the grapefruit segments with their juice and cook at a very gentle simmer for 2 to 3 minutes.
- Using a slotted spoon transfer the grapefruit segments to a bowl and set aside
- Bring the poaching liquid back to a boil and reduce to around 100mls or 1/2 a cup
- Spoon the syrup over the grapefruit segments.
- Cover and chill for 1 hour before serving.
- Tart grapefruit becomes sweet and delicate when poached in a syrup of agave and warm spices.
- Serve with yogurt or fromage blanc for a delicious breakfast treat, or with vanilla ice cream for dessert
pink, water, honey, sugar, grapefruits zest, ginger, cinnamon sticks, star anise
Taken from cookpad.com/us/recipes/346833-vickys-agave-poached-spiced-grapefruit (may not work)