Poached Grapefruit with Star Anise and Honey

Poached Grapefruit with Star Anise and Honey

Serves 4

Tart grapefruit becomes sweet and delicate when poached in a syrup of honey and warm spices. Serve with yogurt or fromage blanc for a delicious breakfast treat, or with vanilla ice cream for dessert.

Ingredients: 
  • 2 large large ruby red or pink grapefruit
  • 1 cup honey
  • 1 cup sugar
  • Zest of 1 grapefruit
  • 1 (2- to 3-inch long) piece ginger, thinly sliced
  • 2 cinnamon sticks
  • 2 whole star anise
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Method: 

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 remaining segments; set aside grapefruit with its juice.

In a large saucepan combine 1 1/2 cups water, honey, sugar, zest, ginger, cinnamon and star anise. Bring to a boil, stirring to dissolve honey and sugar, then reduce heat and simmer, uncovered, for 10 minutes. Add grapefruit segments with their juice and cook at a very gentle simmer for 2 to 3 minutes. Using a slotted spoon, transfer grapefruit segments to a bowl; set aside. Bring poaching liquid back to a boil and boil until mixture is reduced to 1/2 cup. Spoon syrup over grapefruit segments, cover and chill for 1 hour before serving.

Nutritional Info: 
Per Serving:520 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 5mg sodium, 136g carbohydrate (3g dietary fiber, 131g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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