Vickys Agave Poached & Spiced Grapefruit GF DF EF SF NF
This is my current breakfast favourite. I make it the night before and let it refrigerate while my yogurt maker is making my dairy-free coconut yogurt to go with it!
Vickys Agave Poached & Spiced Grapefruit GF DF EF SF NF
This is my current breakfast favourite. I make it the night before and let it refrigerate while my yogurt maker is making my dairy-free coconut yogurt to go with it!
Cooking Instructions
- 1
Zest one of the grapefruit directly into a small saucepan
- 2
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
- 3
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 the remaining segments and set aside the grapefruit with its juice
- 4
In a large saucepan combine 360mls water, the agave, sugar, zest, ginger, cinnamon and star anise. Bring to a boil and stir to dissolve the agave and sugar, then reduce the heat and simmer uncovered for 10 minutes
- 5
Remove the cinnamon sticks, star anise (& ginger if you like, I prefer to leave it in) with a slotted spoon
- 6
Add the grapefruit segments with their juice and cook at a very gentle simmer for 2 to 3 minutes. Using a slotted spoon transfer the grapefruit segments to a bowl and set aside
- 7
Bring the poaching liquid back to a boil and reduce to around 100mls or 1/2 a cup
- 8
Spoon the syrup over the grapefruit segments. Cover and chill for 1 hour before serving.
- 9
Tart grapefruit becomes sweet and delicate when poached in a syrup of agave and warm spices. Serve with yogurt or fromage blanc for a delicious breakfast treat, or with vanilla ice cream for dessert
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