Sage Infused Grapefruit Confit
From ironchef 18 years ago
- 14-40 minutes to make
- Serves 12
The combination of grapefruit and sage go surprisingly well together. Use this to garnish and serve with a myriad of dishes, from meats to seafoods to salads. I served it with a carpaccio of smoked moulard duck, pickled aspragus, micro shiso, fleur de sel, and a truffle foam.
Ingredients
- 4 ea., Ruby red grapefruit, supremed shopping list
- 1 1/2 cups White sugar shopping list
- 1 cup Freshly squeezed lemon juice shopping list
- 1/4 cup loosely packed fresh sage leaves shopping list
How to make it
- In a saucepan, combine the sugar and lemon juice and slowly bring to a very light boil, stirring every so often to make sure that the sugar is dissolved.
- Remove from the immediately, add the sage leaves, and let the syrup steep for about 20 minutes.
- Pour over the grapefruit, and let it macerate in the fridge overnight.
People Who Like This Dish 4
- chefelaine Muskoka, CANA
- iatik Morris Plains, NJ
- matelda Georgetown, MY
- ironchef Honolulu, HI
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The Rating
Reviewed by 3 people-
Love it! FIVE :+D
chefelaine
in Muskoka loved it
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Works really well as a frozen granite between courses. Thanks Ironchef!
iatik
in Morris Plains loved it
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