HONEY SPICED POACHED GRAPEFRUIT
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. From Whole Foods.
Provided by Chef Kate
Categories Breakfast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut a thin slice off the top and bottom of grapefruits 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.
- With a paring knife, slice along one side of a segment, separating it from the thin membrane. Slice down the other side to remove the whole segment. Repeat with remaining segments. Work over a bowl to catch juices. Set aside.
- In a large saucepan combine water, honey, sugar, grapefruit zest, ginger, cinnamon sticks and star anise.
- Bring to a boil, stirring to dissolve honey and sugar, then reduce heat and simmer, uncovered, 10 minutes.
- Add grapefruit segments and juice and cook at a very gentle simmer for 2 to 3 minutes. Remove fruit with slotted spoon and set aside.
- Bring poaching liquid back to a boil and boil until mixture is reduced to about a cup of syrup.
- Spoon syrup over grapefruit segments and chill for a least an hour before serving.
Nutrition Facts : Calories 488.9, Fat 0.1, Sodium 6.6, Carbohydrate 129.5, Fiber 0.2, Sugar 119.5, Protein 1
SPICED HOT FRUIT
Irene Howard of Shanandoah, Iowa shares her recipe for a crowd-pleasing compote that takes advantage of convenient canned fruit. Its sweet, buttery sauce, spiced with ginger and cinnamon, makes a warm and wonderful addition to any breakfast buffet.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 10 cups.
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving juice. In an ungreased shallow 3-1/2-qt. baking dish, combine the pineapple, apricots, peaches and pears; set aside. In a saucepan, combine brown sugar, butter, cinnamon, ginger and reserved pineapple juice; bring to a boil. Reduce heat; simmer for 5 minutes. Discard cinnamon sticks. Pour over fruit. , Bake, uncovered, at 350° for 30 minutes or until heated through. Serve warm.
Nutrition Facts : Calories 165 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
POACHED FIGS IN SPICED HONEY SYRUP
Steps:
- Combine water, sugar and honey in heavy large skillet. Stir over low heat until sugar and honey dissolve. Add allspice, cloves and juniper berries. Bring to simmer. Add figs, cover and simmer until figs are just tender, about 20 minutes. Using slotted spoon, transfer figs to bowl. Chill until cold.
- Bring cooking liquid to boil. Boil until reduced to syrup consistency, about 5 minutes. Strain. Cool.
- Arrange figs in dessert goblets. Drizzle syrup over. Garnish with mint and serve.
POACHED GRAPEFRUIT WITH GRAPEFRUIT GRANITA
Grapefruit sections and fresh mint top Italian ice, or granita.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- In a small stockpot, bring juice, sugar, and 3 cups water to a boil; stir, and remove from heat. Add grapefruit; let stand 5 minutes. Using a slotted spoon, remove grapefruit; cover, and refrigerate. Add Campari to liquid, and pour into a metal bowl. Set over a bowl of ice water to cool.
- Transfer liquid to a 9-by-13-inch glass baking dish; cover with plastic. Freeze until mixture begins to set, about 30 minutes. Scrape icy particles from sides, stir with a fork, and return to freezer. Repeat scraping and stirring every 30 minutes until mixture is frozen with a grainy texture, 2 to 2 1/2 hours.
- Serve granita with grapefruit and mint.
Nutrition Facts : Calories 227 g
SPICED GRAPEFRUIT
This is my favorite breakfast lately. It leaves me feeling energized. It's particularly good for cold/flu season.
Provided by Prose
Categories Breakfast
Time 2m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Cut your grapefruit in half and place each half in a small bowl.
- Drizzle agave nectar or honey over each half.
- Sprinkle with pumpkin pie spice or cinnamon to taste. Eat with a spoon.
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