Grapefruit & Cream
|Pink grapefruit||1 Medium|
|Orange flavored liqueur||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Vanilla ice cream/Frozen yogurt||1 Pint|
With a vegetable peeler, pare peel (colored part only) from half of grapefruit.
Cut peel crosswise into very thin slivers; set aside.
With a sharp knife, cut remaining peel and all white membrane from outside of grapefruit.
Holding fruit over a bowl to catch juice, cut between membrane to free segments; place segments in bowl.
Squeeze juice from membrane into bowl, then discard membrane.
Drain juice from bowl and reserve.
Stir 1 tablespoon of the liqueur into grapefruit segments.
In a 1- to 1 1/2-quart pan, combine slivered peel and 1/2 cup of the water.
Bring to a boil over high heat; boil for 2 minutes, then drain.
Repeat, using 1/2 cup more water.
Measure reserved juice; if necessary, add enough water to make 1/4 cup.
To drained peel in pan, add juice, honey, and sugar.
Bring to a boil over high heat; boil, stirring occasionally, until peel is translucent and syrup is reduced to 2 tablespoons (about 3 minutes).
Remove from heat and stir in remaining 1 tablespoon liqueur.
Place a scoop of ice cream in each of 2 dessert bowls.
Spoon grapefruit segments over ice cream; top with peel and syrup.