Grapefruit with Apricot Sauce
Refreshing grapefruit segments make a light end to a meal. This method also works well with oranges, especially blood oranges, or a mixture of both.
Ingredients
- 1 grapefruit
- 3 tablespoons apricot jam
- Sprig of mint or basil, for garnish
Method
- Using a vegetable peeler, remove 2 strips of zest from the grapefruit. Using a sharp knife, fold in half and cut the zest into a thin julienne.
- Using a sharp knife and a sawing action, cut off the top of the grapefruit until you see the flesh. Then continuing the sawing action, work around the grapefruit to remove the skin and the pith. Trim the bottom to remove any remaining skin. Position the grapefruit over a bowl to catch the segments and juice. Cut along the membrane to the center of the grapefruit on both sides of one segment. Let it fall into the bowl below. To cut the remaining segments, cut along the side of the next segment, then twist the knife to cut along the other side of the segment and release it into the bowl below.
- Heat the apricot jam in a microwave just until warm. If it is still too thick, pour in a little of the grapefruit juice to thin it out. Spoon the jam into the center of a serving plate and then spread it to thinly cover the base. Arrange the segments in a spiral, keeping the remaining juice for another use. Sprinkle the julienned zest around the edge. Add a sprig of mint or basil to the center for garnish.
