Glazed Grapefruit With Ginger Recipes

Steps:

• In a large pitcher or bowl add grapefruit, ginger simple syrup and limes juice. Muddle, add tequila and ice. Fill container with lemon-lime soda.
• Garnish with lime wedges
• Add water, ginger and the sugar to a saucepan and bring to boil. Stir until sugar is dissolve. Strain. Let cool and store in the refrigerator in an air tight container.

Steps:

• Preheat the broiler.
• Cut each grapefruit in half and gently separate the sections from the membrane by cutting around each section with a paring knife, keeping the grapefruit intact. Place the grapefruit halves cut side up on a baking sheet. Drizzle 1 teaspoon of honey over each half and sprinkle evenly with the brown sugar.
• Place grapefruit under broiler and brown well, about 3 minutes. Remove grapefruit and sprinkle with the crystallized ginger and coconut if desired. Serve warm.

Steps:

• Insert a toothpick or wooden skewer into the base of each small fruit. Cut off one end of the grapefruit to make a flat base, then pierce 50 small holes in the grapefruit to hold the toothpicks for display. Line a baking sheet with a piece of waxed paper.
• In a 2-quart heavy-bottomed saucepan over medium-high heat, bring the sugar, the water, and the cream of tartar to a boil. Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing. Cook the mixture without stirring until it registers 240°F on a sugar thermometer, then add the lemon juice. Brush down the sides of the pan two more times and continue cooking the mixture until it registers 310°F on the thermometer.
• Remove the pan from the heat. Holding a small fruit by the toothpick, dip the fruit into the sugar syrup, coating it completely. Lift the fruit from the syrup, gently shake off the excess syrup, and place the fruit onto the waxed paper. Repeat with the remaining small fruit. If the sugar syrup begins to firm up while you are working, warm it over medium heat until it is liquid again. Let the glaze set up at room temperature (about 10 minutes).
• Place the toothpicks into the holes in the grapefruit. Keep the fruit at room temperature until serving time. Serve the fruit within 12 hours of preparation.

Steps:

• Cut away the ends of each grapefruit. Stand on a flat end, and remove the skin and pith by cutting down the sides of the fruit. Slice each grapefruit horizontally into 4 or 5 thick rounds (depending on the size).
• Cut a square of cheesecloth. Wrap the ginger in the cheesecloth and squeeze over a bowl to extract juice. (If you don't have cheesecloth, use a clean kitchen towel.) Measure out 1/2 teaspoon juice and mix with the maple syrup. Add more ginger juice if desired. If desired, heat the syrup at 50 percent power in a microwave for 25 to 30 seconds.
• Heat butter over medium-high heat in a large nonstick skillet or on a griddle until foam subsides and butter begins to color. Sear the grapefruit slices for no more than 20 seconds on each side and remove to a platter or plates. Drizzle on ginger maple syrup, garnish with pomegranate seeds if you'd like, and serve at once, while the grapefruit is still warm.

Steps:

• Prick skin on each duck breast with a fork.
• Blend the honey and soy sauce to make a glaze and brusy over the fillets.
• Set them skin side up on a rack in a roasting tin.
• Chill until ready to cook.
• To make the sauce,slice away the outer peel and white pith from the grapefruit.
• With a sharp knife, cut into the fruits between the membrane to lift out the segments.
• Reserve the fruit and any juice in a bowl.
• Put the sugar into a dry pan.
• Set over a moderate heat and stir until the sugar melts and turns to caramel.
• Draw off the heat and add the fruit juice (Cover your hand as the mixture will boil up furiously with the addition of cold liquid) Replace the pan on the heat, if they are any lumps of caramel, stir over a low heat until they dissolve.
• Add the honey, soy sauce, lemon juice and ginger.
• Stir until the mixture simmers.
• Blend the cornstarch with 2 TBS cold water.
• Stir into the pan and cook, stirring until the sauce thickens and clears.
• Remove from heat.
• heat oven to 400*F.
• Set the duck fillets in the oven and roast for 35 to 40 minutes until the skins are golden and the flesh is still a little pink.
• Reheat the sauce,add the grapefruit pieces and any juices in the bowl.
• Slice each fillet lengthways into three, arrange on a heated platter and spoon over the grapefruit and ginger sauce.