Rosemary poached red grapefruit

Rosemary poached red grapefruit

By
From
The Herb & Flower Cookbook
Serves
2
Cooking time
30 mins

Grapefruit segments are a classic breakfast, but I’ve always found them to be a little too tart in the morning. The sweet juices here will make the fruit much more palatable – you can eat the skins as they go soft on roasting, but that’s entirely up to you. Make them in bulk and keep them in the fridge for a day or two if you like, as they’re just as nice completely cold.

Ingredients

Quantity Ingredient
1 red grapefruit
1 sprig rosemary
3 tablespoons demerara sugar
3 tablespoons smooth orange juice
1 tablespoon balsamic vinegar
2 tablespoons olive oil
creme fraiche, for serving

Method

  1. Thoroughly wash the grapefruit and cut it into quarters, leaving the skin on. Place the wedges into a small roasting dish. Preheat the oven to 180°C.
  2. Pull the leaves off the rosemary sprig and throw them into the bottom of a mixing jug or bowl, with the sugar, orange juice, vinegar and olive oil. Beat them together lightly with a fork and pour the mixture over the grapefruit.
  3. Roast the fruit in the oven for 25 minutes. Remove the grapefruit with a slotted spoon and place on a plate to cool. Pour the cooking juices into a small saucepan and bring to the boil for 5–10 minutes or until thick and syrupy.
  4. Divide the grapefruit segments between two bowls and pour over the syrup. Add a dollop of crème fraîche to each and serve immediately.

Substitute the rosemary with...

  • Thyme, lavender or summer savory.
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