Recipe courtesy of Melissa Murphy
Basil Poached Oranges and Grapefruit
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 285
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 72
- Dietary Fiber
- 5
- Sugar
- 66
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 8
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
Ingredients
1 small grapefruit
2 oranges
3/4 cup water
1/4 cup sugar
2 tablespoons lemon juice
1 vanilla bean, split
6 leaves fresh basil, plus extra for garnish
Lemon sorbet or vanilla ice cream for serving
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.