Grapefruit Halves Filled with Wine-Glazed Strawberries and Grapefruit
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Ingredients
- 4 grapefruits, preferably with red flesh
- 1 1/2 pints strawberries, rinsed, dried well, and hulled
- 3/4 c. red wine
- 1/2 c. sugar (the recipe calls for 3/4 c., but we found it too sweet)
- 6 fresh mint sprigs
Preparation
Halve 3 grapefruits crosswise. Using sharp paring knife, remove grapefruit segments from each and place in mixing bowl. Using scissors, trim away and discard remaining membranes from shells. Cut thin slice from bottom of each half so that it will stand up straight. Gently drain juice from grapefruit segments into 1-c. measuring cup, along with juice of remaining grapefruit to make ¾ c. Strain and set aside.
Halve berries or quarter large ones. Add sliced berries to bowl with grapefruit segments.
Combine grapefruit juice, wine, and sugar in heavy medium saucepan. Cook over medium-high heat, stirring to dissolve sugar, continuing to cook until mixture is syrupy and reduced by half, 10 minutes or longer. Remove from heat. Cool syrup 5 minutes.
Toss grapefruit segments and berries into syrup, then use slotted spoon to ladle fruit into grapefruit shells. Drizzle any remaining syrup over fruit. Garnish each serving with 1 mint sprig.
