| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Dairy |
|
Dujour09, New |
2 |
servings |
INGREDIENTS
| 1 |
sm |
Grapefruit |
| 2 |
|
Oranges |
| 3/4 |
c |
Water |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Lemon juice |
| 1 |
|
Vanilla bean; split |
| 6 |
|
Leaves fresh basil; plus extra for |
|
|
; garnish |
|
|
Lemon sorbet or vanilla ice cream for |
|
|
; serving |
INSTRUCTIONS
Using a very sharp knife, peel the grapefruit and oranges, discarding
the skins (be sure to remove all of the white pith). Slice the fruit
into 1/4-inch rounds, removing pits as you go. Set aside in a medium
non-reactive bowl.
In a medium non-reactive pan, combine the water, sugar, lemon juice.
Scrape the seeds from the vanilla bean and add the seeds and bean to
the liquid. Bring to a gentle simmer for 5 minutes.
Thinly slice 6 of the basil leaves and toss over the citrus rounds.
Remove liquid from heat and strain over the citrus and basil.
Refrigerate until chilled.
Serve the chilled fruit and liquid over Lemon Sorbet or Vanilla Ice
Cream. Garnish with fresh basil.
Yield: 2 servings
CHEF DU JOUR MELISSA MURPHY SHOW #DJ9490
Recipe courtesy of Melissa Murphy, Sweet Melissa Patisserie, Inc.
Busted and entered for you by: Bill Webster
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