I adore using pink grapefruit in breakfast and desserts. It delivers the same tart, acidic flavor as lemon or lime, but with the added benefit of a beautiful rosy hue and a touch of natural sweetness. One of my favorite recipes in the book, my Spicy Gingersnap Cookies, serves as the base of the tart crust. The crunch and peppery spice of the cookies play beautifully against the grapefruit’s refreshingly sweet-sour curd. Decorate the top with grapefruit segments for a juicy bite and pretty presentation.
1 1/2 cups fresh pink or red grapefruit juice (from 2 large grapefruits), strained of any excess pulp
6 large eggs
4 large egg yolks
1/2 cup sugar
1/8 teaspoon fine sea salt
1/2 cup unsalted butter, softened, cut into pieces
2 tablespoons finely grated grapefruit zest
1 large, ripe pink grapefruit
How to Make It
Preheat the oven to 300°F. Arrange the already-baked cookies on a baking sheet and bake until fragrant, 6 to 7 minutes; cool completely.
In a small (2-quart) saucepan, bring the grapefruit juice to a boil, then reduce the heat to medium-high and cook until the juice has reduced to ½ cup, pouring the liquid into a measuring cup every 5 minutes to check the amount, for 15 to 20 minutes. Remove from the heat and cool to room temperature in the saucepan, 30 minutes.
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