Citrus Segments in Vanilla Bean Syrup
Diane Feinauer
This recipe make a lovely chilled fruit cup. It works well with fresh pineapple or firm but ripe peaches and nectarines. Serves six.
1 1/3 cups water
1/2 cup sugar
1 vanilla bean split in half, lengthwise
4 navel oranges
2 large grapefruit
Fresh mint sprigs
In a small saucepan, stir together water and sugar, add vanilla bean. Place over medium heat and bring to a simmer, stirring frequently to dissolve sugar completely. Remove from heat and cool. Transfer syrup to a bowl, discard vanilla bean.
Section the oranges and grapefruit. Let juice drop into a bowl. Add sectioned fruit to the juice and syrup then cover. Refrigerate until well chilled. Serve in small chilled bowls, garnish with mint sprigs.
This recipe make a lovely chilled fruit cup. It works well with fresh pineapple or firm but ripe peaches and nectarines. Serves six.
1 1/3 cups water
1/2 cup sugar
1 vanilla bean split in half, lengthwise
4 navel oranges
2 large grapefruit
Fresh mint sprigs
In a small saucepan, stir together water and sugar, add vanilla bean. Place over medium heat and bring to a simmer, stirring frequently to dissolve sugar completely. Remove from heat and cool. Transfer syrup to a bowl, discard vanilla bean.
Section the oranges and grapefruit. Let juice drop into a bowl. Add sectioned fruit to the juice and syrup then cover. Refrigerate until well chilled. Serve in small chilled bowls, garnish with mint sprigs.
Comments
Post a Comment