Joined: 05 May 2006
|Posted: Fri Dec 28, 2007 4:54 pm Post subject: Intermezzo
|I've always thought this was a delightful course to serve at home for special occassions. Anyone else have any intermezzo recipes?
This one's terrific year round (from Epicurious). I usually halve the recipe and don't serve it in the grapefruit peels, but in compote glasses instead.
Grapefruit Cups with wine Syrup
10 red grapefruit
¾ c dry red wine
¾ c sugar
Cut peel and white pith from 6 grapefruit. Working over bowl, cut between membranes to release segments. Cover and chill segments at least 30 minutes and up to 1 day.
Cut remaining 4 grapefruit in half. Using juicer, juice grapefruit. Pour 3/4 cup juice into heavy medium saucepan. (Reserve any remaining juice for another use.) Using spoon, scoop out membranes from grapefruit halves and discard, reserving grapefruit cups. Add wine and sugar to juice in saucepan. Stir over medium heat until sugar dissolves. Simmer until reduced by half, about 10 minutes.
Cool wine syrup to room temperature. (Can be prepared 1 day ahead. Cover grapefruit halves and wine syrup separately and refrigerate. Bring wine syrup to room temperature before using.)
Arrange grapefruit cups on large platter. Divide segments among cups. Drizzle each grapefruit cup with wine syrup and serve.