Vickys Agave Poached & Spiced Grapefruit GF DF EF SF NF
Vickys Agave Poached & Spiced Grapefruit GF DF EF SF NF

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, vickys agave poached & spiced grapefruit gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Vickys Agave Poached & Spiced Grapefruit GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Vickys Agave Poached & Spiced Grapefruit GF DF EF SF NF is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook vickys agave poached & spiced grapefruit gf df ef sf nf using 8 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Agave Poached & Spiced Grapefruit GF DF EF SF NF:
  1. Get 2 large pink, red or mixed grapefruit
  2. Prepare 360 ml water
  3. Prepare 240 ml agave nectar or honey
  4. Make ready 200 grams granulated sugar
  5. Take 1 whole grapefruits zest
  6. Make ready 2 inch piece of ginger, peeled & thinly sliced
  7. Take 2 cinnamon sticks
  8. Take 2 whole star anise
Steps to make Vickys Agave Poached & Spiced Grapefruit GF DF EF SF NF:
  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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