Happy New Year to everyone! It’s been a while since my last post. I was soaking up the relative heat in San Diego over the holidays and the return to chilly Colorado has slowed me down. I think I’m back into the swing of things now.
The first recipe of the new year is very sunny. Grapefruit is a sunny fruit, don’t you think? And it, along with its citrus cousins, is in season in the North American winter when many other fruits in the market are coming from far south or out of storage.
Star anise tastes similar to aniseed but it’s not quite as powerful or licorice-y. It’s available at Asian markets or in the Asian section of your local supermarket.
This recipe originally came from Gourmet. I reduced the sugar slightly. Feel free to adjust it to your taste. The original called for 1 cup of sugar instead of 2/3 cup. I usually make this with red grapefruit because that is what the excellent service organization Amigos de las Americas sells as a fundraiser. I’m sure it would look lovely with both white and red. The ginger and star anise give it an Asian twist, though the flavor is universally appealing. I have served this a number of times at brunch and it is a big hit. The trickiest part is sectioning the grapefruits. If you have never done this, I suggest you check out this video from Taste of Home: How-to on Sectioning Citrus
Grapefruit, Ginger and Star Anise Compote
1 cup water
2/3 – 1 cup sugar
1/4 cup thinly sliced fresh ginger
6 whole star anise pods
1/2 tablespoon grated grapefruit peel
3 red grapefruits, sectioned
3 white grapefruits, sectioned
Bring water, sugar, ginger, and star anise to boil in medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until mixture begins to thicken, about 10 minutes. Stir in grapefruit peel. Reduce heat to low and simmer syrup 30 minutes.
Place all grapefruit sections in large bowl. Using slotted spoon, remove ginger from syrup and discard. Pour hot syrup with star anise over grapefruit; let stand at room temperature 1 hour, stirring occasionally. (Can be made 4 hours ahead; cover and chill.) Divide fruit and syrup among 6 small bowls; discard star anise. Serve compote chilled or at room temperature.
Link to PDF of Recipe for Grapefruit, Ginger and Star Anise Compote