Glazed Grapefruit With Ginger Recipes

WARM GRAPEFRUIT WITH GINGER-SUGAR

Steps:

• Preheat broiler. Cut grapefruit crosswise in half. With a small knife, cut around the membrane in the center of each half and discard. Cut around each section to loosen fruit. Place on a baking sheet, cut side up. , Mix ginger and sugar; sprinkle over fruit. Broil 4 in. from heat until sugar is melted, about 4 minutes.

GRAPEFRUIT HALVES WITH GINGER CURTIS

Steps:

• In a small bowl combine the honey with 1/2 teaspoon hot water and spread the mixture on the grapefruit halves. Sprinkle 1 tablespoon of the ginger on each half and chill the grapefruit, covered loosely, for at least 2 hours or overnight.

HONEY GLAZED DUCK IN GRAPEFRUIT AND GINGER SAUCE

Steps:

• Prick skin on each duck breast with a fork.
• Blend the honey and soy sauce to make a glaze and brusy over the fillets.
• Set them skin side up on a rack in a roasting tin.
• Chill until ready to cook.
• To make the sauce,slice away the outer peel and white pith from the grapefruit.
• With a sharp knife, cut into the fruits between the membrane to lift out the segments.
• Reserve the fruit and any juice in a bowl.
• Put the sugar into a dry pan.
• Set over a moderate heat and stir until the sugar melts and turns to caramel.
• Draw off the heat and add the fruit juice (Cover your hand as the mixture will boil up furiously with the addition of cold liquid) Replace the pan on the heat, if they are any lumps of caramel, stir over a low heat until they dissolve.
• Add the honey, soy sauce, lemon juice and ginger.
• Stir until the mixture simmers.
• Blend the cornstarch with 2 TBS cold water.
• Stir into the pan and cook, stirring until the sauce thickens and clears.
• Remove from heat.
• heat oven to 400*F.
• Set the duck fillets in the oven and roast for 35 to 40 minutes until the skins are golden and the flesh is still a little pink.
• Reheat the sauce,add the grapefruit pieces and any juices in the bowl.
• Slice each fillet lengthways into three, arrange on a heated platter and spoon over the grapefruit and ginger sauce.

GINGER AND PINK GRAPEFRUIT CHEESECAKE

Steps:

• For crust:
• Position rack in center of oven and preheat to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides.
• Blend graham crackers and sugar in processor to coarse crumbs. Add 1/2 cup butter. Blend until crumbs hold together; press onto bottom and up sides of prepared pan. Bake crust until beginning to color, about 15 minutes; sprinkle with chopped ginger. Cool. Reduce oven temperature to 325°F.
• Stack 3 long sheets of 18-inch-wide foil on work surface. Place cake pan in center. Fold foil snugly up sides of pan.
• For filling:
• Bring cream and fresh ginger to simmer. Remove from heat; cover. Steep 30 minutes. Strain cream. Stir preserves and 1 tablespoon water in small saucepan over medium heat until preserves melt; strain into small bowl. Discard solids; reserve ginger jelly.
• Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar, ground ginger, vanilla, and salt. Add eggs, 1 at a time, beating well. Add 2 tablespoons ginger jelly and beat until blended. Gradually beat in strained cream. Transfer to prepared crust. Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Place cake in water bath in oven.
• Bake cake until gently set, browned on top, and beginning to crack around edges, about 2 hours. Remove from water. Remove foil. Place hot cake, uncovered, in refrigerator and chill overnight. Do ahead Can be made 2 days ahead. Keep cake chilled. Store ginger jelly at room temperature.
• For topping:
• Line large plate with several layers of paper towels. Cut all peel and pith off grapefruits. Working over bowl, cut between membranes to release segments; place on paper towels to drain. Cover with additional paper towels, pressing to absorb excess liquid. Do ahead Can be prepared 8 hours ahead. Chill, changing towels as needed.
• Cut around crust. Remove pan sides. Spread 1/4 cup ginger jelly over filling; top with grapefruit, then brush with ginger jelly. Sprinkle with crystallized ginger. Do ahead Can be made 1 hour ahead. Chill.

GINGER-GRAPEFRUIT FIZZ

Steps:

• In a small saucepan, bring the first six ingredients to a boil. Reduce heat; simmer 10 minutes. Refrigerate until cold. Strain syrup, discarding ginger and peppercorns., Using water, moisten rims of eight cocktail glasses. Sprinkle coarse sugar on a plate; hold each glass upside down and dip rims into sugar. Discard remaining sugar on plate., In a pitcher, combine grapefruit juice and syrup. Pour 1/2 cup into prepared glasses over ice; top with 1/2 cup sparkling water.

SEARED GRAPEFRUIT WITH GINGER MAPLE SYRUP

Steps:

• 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).
• 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 1/2 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.
• 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.