|Mexican honey||4 Tablespoon|
|Green cardamom pods||4|
|Dry white wine||4 Fluid Ounce (120 Milliliter)|
|Cashew nuts||4 Ounce, toasted (100 Gram)|
Place honey and 4 tbsp of water in a saucepan.
Remove seeds from cardamom pods, crush and add to honey.
Bring to boil, stirring occasionally, reduce heat and simmer for 5 mins.
Strain syrup, add wine, cover and cool.
Peel grapefruit to remove pith, divide into segments.
Place in individual bowls, pour cooled honey syrup over.
Cover and chill for at least 1 hr.
Top with cashews, garnish and serve.