| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Baltimore | 1 | Servings | |
INGREDIENTS
| 3 | lg | -or- |
| 4 | sm | Grapefruits |
| 2 | tb | Fresh thyme leaves |
| 1/2 | c | Dry white wine |
| 1/4 | c | Honey |
INSTRUCTIONS
Here are a couple of recipes that were in the Baltimore Sun yesterday. With sharp knife, remove skin and white pith and discard. Working over a bowl to catch juice, cut grapefruit segments from surrounding membranes, letting them drop in bowl. Squeeze juice from membranes into a small saucepan. Drain any juice from bowl of segments into the pan. With back of a spoon, crush thyme leaves to release their fragrance. Add to saucepan along with wine and honey. Simmer over medium-low heat until sauce is reduced to 1/2 cup, about 12-15 minutes. Strain syrup into a bowl and let cool to room temperature. Arrange sections on dessert plates and drizzle with syrup. Garnish with thyme leaves is desired. Makes 4 servings. Per serving: 150 calories, 0 grams of fat Posted to Digest eat-lf.v097.n035 by Denise and Ernie Svehla <[email protected]> on Feb 06, 1997.
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