Hello, I’m Joana. Today, I will show you a way to make vickys agave poached spiced grapefruit gf df ef sf nf recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vickys Agave Poached Spiced Grapefruit GF DF EF SF NF Recipe
Vickys Agave Poached Spiced Grapefruit GF DF EF SF NF is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Vickys Agave Poached Spiced Grapefruit GF DF EF SF NF is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. 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 it.
The ingredients needed to make Vickys Agave Poached Spiced Grapefruit GF DF EF SF NF:
- Take 2 large pink, red or mixed grapefruit
- Make ready 360 ml water
- Take 240 ml agave nectar or honey
- Prepare 200 grams granulated sugar
- Prepare 1 whole grapefruits zest
- Take 2 inch piece of ger, peeled thinly sliced
- Make ready 2 cinnamon sticks
- Make ready 2 whole star anise
Instructions to make Vickys Agave Poached Spiced Grapefruit GF DF EF SF NF:
- Zest one of the grapefruit directly into a small saucepan
- 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
- 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
- In a large saucepan combine 360mls water, the agave, sugar, zest, ger, 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
- Remove the cinnamon sticks, star anise (ger if you like, I prefer to leave it in) with a slotted spoon
- 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
- Bring the poaching liquid back to a boil and reduce to around 100mls or 1/2 a cup
- Spoon the syrup over the grapefruit segments. Cover and chill for 1 hour before serving.
- 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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