Seared Grapefruit With Ginger Maple Syrup
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2grapefruit, preferably ruby red
- 1tablespoon finely grated or minced ginger
- 2 to 4tablespoons maple syrup, to taste
- 1tablespoon butter
- Pomegranate seeds, for garnish (optional)
Nutritional analysis per serving (4 servings)
105 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 18 grams sugars; 1 gram protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut away the ends of each grapefruit. Stand on a flat end, and remove the skin and pith by cutting down the sides of the fruit. Slice each grapefruit horizontally into 4 or 5 thick rounds (depending on the size).
- Step 2
Cut a square of cheesecloth. Wrap the ginger in the cheesecloth and squeeze over a bowl to extract juice. (If you don't have cheesecloth, use a clean kitchen towel.) Measure out ½ teaspoon juice and mix with the maple syrup. Add more ginger juice if desired. If desired, heat the syrup at 50 percent power in a microwave for 25 to 30 seconds.
- Step 3
Heat butter over medium-high heat in a large nonstick skillet or on a griddle until foam subsides and butter begins to color. Sear the grapefruit slices for no more than 20 seconds on each side and remove to a platter or plates. Drizzle on ginger maple syrup, garnish with pomegranate seeds if you'd like, and serve at once, while the grapefruit is still warm.
Private Notes
Comments
Forget breakfast. Made it last night as an appetizer. Very good.
never strained the ginger, just grated it on a microplane grater and added to syrup. Love that combination. No more pomegranates in store, so used strawberries to garnish . Also perfect.
Skipped grated ginger. Substituted minced candied ginger and simmered in syrup for few minutes in pan after removing grapefruit.
Nice flavor. Would make a lovely garnish at a brunch. First time, I cooked it too low and too long in the pan. (I had trepidations about sautéing grapefruit). Now that I’ve done this once, I would make sure to turn the heat up a little higher and flip them very quickly just enough to be warm. If you like broiled grapefruit with brown sugar, this achieves a similar taste without broiling. Satisfying and simple.
Instead of pouring the syrup over the seared slices, I often add the syrup directly to the pan after flipping the slices. It caramelizes with the juice released by the grapefruit.
Tasty and simple! Next time I'd cut the slices slightly thinner, just for texture. The ginger syrup is delicious - I made extra and served this alongside aebleskiver.
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