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Campari-poached grapefruit

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

Notes

Serve this fruit mixture in goblets or dessert dishes as a refreshing summer dessert or for an elegant brunch treat.Pomegranate juice, with its refreshingly tart sweetness, is a nice substitute for the Campari. Look for it in Middle Eastern markets and gourmet stores—or if you prefer, you can make it yourself in pomegranate season, which peaks in December.Be sure to use rubber gloves and wear an apron to prevent staining. To make the juice: Cut the crown end off the pomegranate with a sharp knife. Lightly score the rind in several places. Immerse the fruit in a bowl of water; soak for 5 minutes. Hold the fruit under water and break the sections apart, separating the seeds from the membrane. The seeds will sink, while the rind and membrane float. Skim off and discard the membranes and rind with a slotted spoon. Pour the seeds into a colander; drain and pat dry, then wrap the seeds in a damp cloth and squeeze them hard into a bowl. You should have about 1/2 cup of juice.

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