Campari-poached grapefruit
8
Points®
Total time: 2 hr 50 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Campari, that deep red apéritif that gives Negroni cocktails their distinctive flavor, is a perfect match for grapefruit. Both have a similar combination of sweet and bitter notes. If you’d like a sweeter grapefruit (pink ones will be pretty tart), choose a pink or red variety. You could also try a combination of grapefruit and oranges, or even tangerines. The fruit can be kept, covered, in the refrigerator for 3 to 4 days, making it a wonderful do-ahead dessert. It easily doubles for a crowd.
Ingredients
Sugar
½ cup(s)
Orange zest
⅛ oz, 5 (3-inch) strips
Whole cloves
4 item(s), or 2 star anise pods
Grapefruit
3 medium, pink variety
Pomegranate juice
3 Tbsp, or Campari liqueur
Instructions
1
In a large skillet, combine 11⁄4 cups water, sugar, orange zest, and cloves. Bring to a simmer over medium-high, stirring to dissolve the sugar, then reduce heat to low, cover and simmer 10 minutes.
2
Meanwhile, on a workspace, trim off rind and white pith from grapefruit, then cut each grapefruit into 1⁄2-inch-thick slices. Add grapefruit pieces to simmering liquid and remove from heat. Stir in Campari; transfer to a serving bowl, then set aside to cool. Cover and refrigerate at least 2 hours or up to 4 days. Serve chilled or at room temperature.
3
Serving size: about 3/4 cup
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