| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
April 1995 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Pink grapefruits; (about 14 ounces |
|
|
; each) |
| 2 |
tb |
Sugar |
| 1 1/2 |
tb |
Water |
| 2 |
tb |
Creme de cassis |
|
|
Fresh mint sprigs; (optional) |
INSTRUCTIONS
Using small sharp knife, remove peel and white pith from grapefruits.
Working over bowl to catch juice, cut between membranes to release
segments. Reserve juice in bowl. Arrange grapefruit segments decoratively
on 4 plates, dividing equally.
Combine sugar, water and reserved grapefruit juice in heavy small saucepan.
Stir over low heat until sugar dissolves. Remove saucepan from heat. Stir
in creme de cassis. Drizzle syrup over grapefruit. Refrigerate at least 2
hours or up to 6 hours. Garnish with mint, if desired, and serve.
Serves 4.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 346 Calories (kcal); 1g Total Fat; (1% calories from fat); 3g
Protein; 80g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 1 1/2 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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