Calling for only four simple ingredients, this dish looks and tastes much more sophisticated than you might expect. Ruby Red grapefruit halves are scooped out, mounded with fresh segments, and then drizzled with a garnet-hued syrup made with grapefruit juice, red wine, and sugar. The grapefruit cups can be prepared a day ahead so that at serving time, you will need only to add a colorful garnish of fresh mint.
5 Ruby Red grapefruit
6 tbsp/90 ml dry red wine
6 tbsp/90 g sugar
6 mint sprigs
- Halve the grapefruits crosswise and, using a sharp paring knife or a grapefruit knife, remove the segments from each and place them in a medium bowl. By hand, lightly juice the empty grapefruit halves into a small bowl to get 6 tbsp/90 ml of juice; save any extra juice for another use.
- Using kitchen scissors, trim away and discard the membranes from six of the halves, discarding the other halves. If necessary, cut very thin slices of rind from the bottoms so that the grapefruit halves are not wobbly. Mound the grapefruit segments in the cleaned halves.
- Combine the grapefruit juice, wine, and sugar in a small, heavy saucepan set over medium-high heat. Stir until the sugar has dissolved. Cook, stirring often, until the mixture has reduced by half and is slightly syrupy, 5 to 8 minutes. Cool to room temperature and then drizzle the syrup over the segments in each grapefruit half. (Grapefruit cups can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature before serving.)
- Garnish the center of each grapefruit cup with a mint sprig and serve.
by BETTY ROSBOTTOM