Recipe courtesy of Melissa Murphy
Show: Chef Du Jour
Episode: Melissa Murphy
Save Recipe Print
Total:
10 min
Prep:
5 min
Cook:
5 min
Yield:
2 servings

Ingredients

Directions

Using a very sharp knife, peel the grapefruit and oranges, discarding the skins (be sure to remove all of the white pith). Slice the fruit into 1/4-inch rounds, removing pits as you go. Set aside in a medium non-reactive bowl.

In a medium non-reactive pan, combine the water, sugar, lemon juice. Scrape the seeds from the vanilla bean and add the seeds and bean to the liquid. Bring to a gentle simmer for 5 minutes. Thinly slice 6 of the basil leaves and toss over the citrus rounds.

Remove liquid from heat and strain over the citrus and basil. Refrigerate until chilled.

Serve the chilled fruit and liquid over lemon sorbet or vanilla ice cream. Garnish with fresh basil.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Italian Poached Oranges

Recipe courtesy of Nick Malgieri

Basil Poached Shrimp

Recipe courtesy of Scott Leibfried

Basil Poached Shrimp

Recipe courtesy of Scott Leibfried

Poached Halibut with Tomato and Basil

Recipe courtesy of Rachael Ray

Grapefruit, Onion, and Basil Salad

Recipe courtesy of Giada De Laurentiis

Orange Poached Pears with Fudge Sauce

Recipe courtesy of Robin Miller

Sweet Pea Agnolotti with Poached Shrimp and Basil

Recipe courtesy of Tyler Florence

Ginger Poached Salmon with Lime Basil Cream

Recipe courtesy of Claire Robinson

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories