Honey Spiced Poached Grapefruit Food

GRAPEFRUIT AND HONEY SALMON

Steps:

• Juice 1 grapefruit into a bowl. Cut the peel and pith from the other grapefruit. Remove the flesh from the membranes with a sharp knife, adding any juice to the juice in the bowl. Reserve the grapefruit segments.
• Boil the reserved juice, honey and 1/4 teaspoon each salt and pepper in a small saucepan until reduced by half and slightly syrupy, 4 to 6 minutes.
• Toss the grapefruit segments with the shallots, oil, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Bring a large, straight-sided skillet with 4 cups of well-salted water to a simmer; the water should cover the salmon. Add the salmon to the skillet and remove from the heat. Let the salmon cook in the hot water until just cooked through, 5 to 7 minutes.
• Transfer the salmon to paper towels and pat dry. Place on serving plates. Drizzle the salmon with the sauce and top with the grapefruit salad.

27 WAYS TO COOK WITH GRAPEFRUIT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a grapefruit recipe in 30 minutes or less!

HONEY SPICED POACHED GRAPEFRUIT

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.

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.

SPICED GRAPEFRUIT

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.